Recent content by JonGoku

Other than you being stressed, your plan looks fine. The hard part is the wait, so hurry up and git'r'dun. :mug: If you are concerned about the blow-off vs airlock, go with the blow-off as it performs the same function, just has a greater capacity to handle a beefy fermentation if that's what...

Daniel, that is so awesome! And thanks for putting some closure to this thread. No doubt 2 years might have been a bit much and may have given one of the ciders a leg up over the others, but I'm glad they all were still drinkable. To those who might be curious, my brewing (cidering?) days...

Congratz on some good tasting dough. How was your rise/crumb? Did it come close to what you were looking for at 7,000ft? What temps/type of oven set up are you cooking at/in? Any pictures? I've been trying to improve my pizza recently and have been debating about making a sourdough...

Hey Guys, I need to update this thread but in truth nothing much has changed other than they have become clearer. I will try to post some pictures soon, and better yet actually get them kegged or bottled so we can do some taste testing. Cheers!

Awesome! So glad to see that the silver lining is as big and badass as the mofo of a cloud that hit you.

Dan, that link is to the brewery add on. If you re-read my question carefully you'll see I'm asking about the house. The brewery is a new construction, not a remodel.

Hahahaha, wouldn't that be funny though! My bad on the ball-locks, meant to say pin-locks.

Hey Gabe, Glad to hear the brewery is finally going up. Can you share any more pics of the remodel though? Would love to see what caused you to go over budget. How much did the insurance finally kick in? Did you get any more than the $85K. How much did you end up going over? Cheers!

I suppose desperate people could make a "collar" for the door similar to a chest keezer so that there is room enough for ball locks, but that seems like a lot of work for little reward. Better yet you could convert the mini fridge into a chest fridge add a collar and get maybe 3 kegs in there...

Ok, thanks for the response. I think I will continue with the kirkland as well to keep the variables across types the same. For my second batch I'll go with something else.

DOH! Hey Graham, thank you very much for posting. It had been so long since I grabbed your recipe I'd forgotten your pen name and didn't realize who I was talking too. :drunk: I'm wondering if you think it would be advisable to add in some more tannin/acid even at this stage or when I rack...

Well let us know what you end up doing and how it works out. :mug:

All three are from the same kirkland juice. It was "not from concentrate" and a few more bucks than the other brands, so I figured it had to be better, right? So what you are saying is that the from concentrate TT or Motts actually had a better flavor profile in the end product? Did you do...

The Apfelwein tempted me last night and so I pulled a hydro sample. The Apfelwein after 47 days from pitching tasted like a chardonnay with hints of apple. Actually quite good and better than I expected after reading some of the naysayers' posts here. Apfelwein was: OG 1.074 FG 1.001...

Anything wrong with tasting it first? You might like how it tastes at 1.008. Of course I'm not sure if stuck = safe to bottle without bombs.