Water volume for steeping grains, open vs closed transferring, and adding a carb stone to your keg — Ep. 186


Hope you’re doing well, homebrewer!

and we thank you for tuning in to another episode of Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer!


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On Today’s Show:

FIRST we are SO EXCITED to announce the 5 winners of our HomebrewCon Online ticket giveaway! Tune in to see if your name was drawn and check your inbox later today because I’ll have all the details emailed to you if you were one of our winners. Congrats to all who won and, even if you didn’t win, we sincerely hope that you’ll join us on June 18th thru the 20th for the online event. We will be presenting at 4pm Central timezone on June 18th and our talk is titled “IN DEPTH: Draft Beer Systems and Building a Keezer”. We’ve put a lot of work into this presentation and we’re extremely proud with how it turned out so come join us (link to register is here: https://www.homebrewcon.org/ )

We also took your questions and had a great time this week producing the show. Covering topics like the appropriate amount of water when you have specialty grains to steep as part of your extract recipe kit, moving from open transferring to closed transferring during fermentation and bottling/kegging, and also the pros and cons of adding carb stones to the gas dip tubes of your homebrew kegs.

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Let us know what you think and enjoy the show!




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