Recent content by MattTheBrewer

I got my old roommates counterflow wort chiller last week. But he told me he doubted that he rinsed it out the last time he used it. How in the devil should i get any mold and crap in the long copper lines out of there? What should i soak and/or sanitize it with? This has to have been...

I really dont know what happened. I was thinking the temps may have been too low, the fermentation was around 60-65 then less later on in my parents basement. Oh well, we degassed it and we are just going to have to let it try to age this stuff out but it smells pretty grim.

I used the Wyeast "smack pack" or whatever you want to call it. The yeast packet was taken from the fridge and let sit up against the carboy with the cider in it for several hours to get to the same temp, it was the smacked and let sit untill in was a couple times its origanal size then pitched...

Ok. So degas--> then age, should hopefully make that egg flavor dissapear. We planned on letting it age for a while longer but wanted to test it out and it just blew our minds how eggy it was, i wanted to find out if i could do something about it. Thanks guys.

exactly, why i wanted to make sure to not just blast it with O2.

i will have to try this degassing. i forgot to add that i did put in about 2 tablespoons of an acid blend to the juice before the camden tablets...

I have only used 5 Camden tablets, i crushed them and added them to the apple cider right after we finished collecting all the juice, waited 24 hours then pitched the yeast. The fermentation started a little slow but after another 24 hours it was very vigorous. we also added yeast nutrients...

Ive been brewing beer for years but this year me and my parents thought it would be a good idea to make some cider from their trees. everything went great. On the 16th of october we got 5 gallons of cider from the apples used Camden tablets per the directions and let it sit for 24 hours then...

Well im going way out of my way to make a sweet chocolate cherry stout. i picked brett because the brew catalog said it left a fruity cherry like flavor... For the recipe i picked 8# Golden Promise, #1 british chocolate, #1 caramel 120 and #.5 carafoam. Mash was at 157 degrees and i used .25oz...

LOL well a started this thread a little late im just finnishing a sparge and starting the boil BUT when is the best time to add this wild yeast and what are the differences going to be? origanaly i was thinking to add it about 24 hours after bitching my standard yeast, or maybe at the same time...

For those of you who done have serious cash to throw into a welder look into your local welding supply company for rentals. I work for a gas and welding supply company and rentals are almost always available.

Hey guys i got another question. I need a massive counter flow wort chiller now. I was planing on making one using garden hose outer pipe and running water through it with a 1/4hp 22gpm water pump at the bottom of a larger bucket of ice water but im thinking that may not be enough(the flow of...

propane with a multi burner stand.

You can make anything... Really anything, as long as the basic guidelines are met and sanitation kept well anything is going come out good. If you want to start making your own recipes you could start out with adding fruit or spices to already used recipes, or study a traditional recipes and...

Store several ounces out in a nontight sealing container at room temp for up to months to get stale and oxidized hops perfect for an old school lambic.