Recent content by DJP00829

mmm Russian Imperial Stout - Extract :tank:

My wife is gluten intolerant and I have used this on several batches with great success. Just add it to the primary when you pitch your yeast and let it go to work.:mug:

the easiest way ive found to get a great boil going is to go do something, anything, else briefly. This will allow the pot ample time to go from flat liquid to boil over!

neither of those changes would have affected your OG in that way. If anything your concentrated OG should have been higher than the recipe stated. I'm wondering if your error was in actually taking/measuring the OG sample. What was your process?

I'll give that a try tonight! Been drinking the batch sparingly over the last year and a half. The sweetness had gotten a bit better, but still noticeable. I've moved since bottling the batch, so the bottles have been conditioning at anywhere between 55-70 degrees F.

Last day, this way my name is at the top ;)

Very possible. How much white grape juice would you recommend for a 5 gallon batch? Would you remove that same volume of apple cider, or just add the grape juice to the 5 gallons of cider? Easily a possibility. I never added any nutrients to the batch.

Started at 1.060 There was definitely some carbonation, so I'm figuring at least SOME yeast were alive and kicking, I just dont know if there were enough. Valid points. I had be reading today about back-sweetening with more cider/juice, so that's probably why I was thinking pasteurization...

So SWMBO loves a nice dry, crisp cider. For my first batch I made some of Edwort's Apfelwine using Mott's apple juice. It fermented down to 1.002 using EC1118 and I bottled with dextrose to carbinate. Everything went well, but the SWMBO thinks it's too sweet! (and I'm inclined to agree)...

Those look amazing! I really like the bottle Tetris pieces.

Thank you for saving me two hours! :mug:

:mug:

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Finally got my hands on the bones, so I at least have a better idea of what I'll be working with. First, an update to the design idea: This is kind of how the bones ""fit together"" so it only seems right. By flipping the bones around and moving the taps down and in, it should allow...

I like this idea - it addresses both the stability and space issues. Would I still need a copper jacket around the SS to cool the beer in the tower, or would the SS cool it enough? Also, I'm assuming I'd be able to go keg -> beer line -> SS tubing -> tiny beer line -> shank/faucet, right...