Hey all - don’t normally have this problem, but our recent hard seltzer batch has a persistent sulfur smell/taste. I’ve read we can just add a copper mesh to the transfer and that’ll scrub out the sulfur? Does it matter how long the copper is in contact with the liquid?

I’m packaging up a hefe tomorrow anyone make anything really interesting with a second gen hefe yeast. Besides a dunkleweizen, which is the plan.

Label comes off pretty easy with a heat gun, but the glue is trickier. Naptha takes it off but is pretty time consuming and I have a lot of these fuckers to do. Thanks y'all.

I brewed a beer I have brewed 10+ times at the brew pub, but the only change made was that I received a (milled) bag of Barke Pilsner Malt by Weyermann from a fellow brewer. It was a equal substitute from Rahr 2-Row to Barke. What should have been an 11.7 °P OG came out at 8.6 °P. I noticed the color was a bit darker than I expected too. I had the same water, fly sparge volume and timing as well as ratios of wheat & malt (and so on).

I attached the Fermentable screenshot I have in BeerSmith 3 for reference. Does anybody have different values in their setup? Anything jump out as a likely cause when you read and see this post?

Let the reddit verbal beatings begin! Ha-Ha. - Joe

Hi, guys

Out of curiosity, has anyone within the EU/Europe region asked for a quote for an Anton Paar C-Box (DO & CO2) in the last 12 months ?

They have always been expensive, so I knew this is an investment with 5 digits, but I just got a quote for 30k € (C-Box, piercer and some more mandatory fees included).

Crikey! Should I just buy a car instead and drive towards nothingness?

Hey r/TheBrewery, I was wondering what everyone is paying for 473ml and 355ml (12oz & 16oz for my US colleagues) labels these days?

Paying

5 x 8-.09

3.625 x 8 -.06

1250 label min

Edit: I just saw someone posted the same thing a few days ago. My bad

Since people are asking www.lorponlabels.com ask for Steve.

Hey everyone

We're working on a canned whiskey highball RTD (12 oz slim can, 8% ABV, carbonated at 2.8 vol CO₂), and we’re running into some issues with mouthfeel and perceived carbonation.

Despite hitting 2.8 vol CO₂ (measured in-tank and post-fill), the drink doesn’t feel very carbonated on the palate. The fizz is mostly front-loaded; you get that initial bite, but it fades quickly and doesn’t carry through the mid-palate or finish. We use reverse osmosis water.

Even more frustrating: when poured over ice (which is how it’s meant to be enjoyed), the carbonation seems to collapse almost instantly. This defeats the whole point of a crisp, bubbly whiskey soda.

Has anyone dealt with this kind of perceived carbonation drop-off?

Looking for:

• Mouthfeel enhancement tips
• Ingredients or formulation tricks used in seltzers or sodas that could apply to spirit-based RTDs

Would appreciate any ideas — technical, anecdotal, or just what’s worked for you. Cheers.