Recent content by lumpher

Raptor is correct. I had a brainfart. Yes, it's 1/2 tsp per gallon. All of a sudden my brain started processing for 1/2 a gallon... I'd add another 1/2 a tsp.

@beren Maybe this adapter and this tap: https://www.morebeer.com/products/sanke-ball-lock-adapter-beer-side.html?gad_source=1&gclid=EAIaIQobChMIhsHkhLnkhQMVUifUAR0c8Qf0EAQYByABEgJkMPD_BwE https://homebrewerlab.com/store/product/p_2970440

As 1 who uses an AIO, important question: Are you wanting to do all-grain, extract, or both? They're perfect for extracts Set the temp to 160 and let the grains steep, pull them out, change temp to 218, go back later and dump in the extract, and set an alarm to remind you when to go back to dump...

On HBT when you "Deleted. Issue resolved", you open it up for all kinds of comments. We take that and run with it...

This is my process, and I've used US05 many dozens of times. It's 1 of my go-to yeasts, not because it has great flavor or adds certain tones, but because it's reliable and neutral.

I wish I could delete all my issues that way...

I'd second that for a basic recipe for a nice bitter. 95% MO, 5% C65, Challenger hops for about .8 ibu ratio, some EKG at flameout, and Wyeast 1469 West Yorkshire.

Crush the tablets, and sprinkle it and the Sorbate on top of the wine. You can stir it in if you want to, but if you haven't racked it yet, stirring will also stir up all the sediment on the bottom of the fermenter. Either rack the wine on top of the powder, or just sprinkle it on top. No...

To ensure stabilization. I'd use about 1.5 Campden tablets and 1/4 teaspoon (or maybe even a little less for 1.75 gallons) of Potassium Sorbate. Give it a couple days, then backsweeten and package. If you tried it with Campden alone, it wouldn't do what it needs to do. Without Sorbate, you'd...

The rule of thumb is 1 Campden tablet per gallon. Potassium Carbonate is to reduce acidity. What you want is Potassium Sorbate and Potassium Metabisulphite. You can just use about 1.5 Campden tablets and that should take care of it. Adding Potassium Carbonate tends to lead to wine diamonds...

Yep, use the Tafelbier as a starter, then just pitch consecutively stronger beers on top of the cake. That's a "cheater" starter where you get to drink it too.

Some people make low-alcohol beers and step them up as they go. For example, you could make a Tafelbier, then an ESB, then a Barleywine. The "agitating" part is because the yeast is growing exponentially in the starter and gulping the oxygen so fast the agitation is needed to help the yeast get...

Yes. The original Campden kills all the wild yeast at the beginning so your wine yeast can take control. That Campden settles out in a day or so. The Campden added when you are ready to backsweeten takes out the wine yeast so it doesn't just ferment your sweetener.