Recent content by NortheastAle

Cider is always harsh coming straight out of primary. There is more going on than alcoholic fermentation. There is malolactic fermentation, where acids are converted from harsh types to more mellow ones, as well as other ester changes. Just wait it out, especially if you are using spices. Spiced...

Haven't tried it, but Northern Brewer describes an all grain/partial mash technique where partially cooked pumpkin is added to the mash. The barley enzymes convert the starches in the pumkin so that is is not just pumpkin flavored, but the vegetable is part of the structure of the beer..

The STC 1000 looks like a great unit. Nice that it can run heat, too, as my cellar can get below ferm temperature range in the winter. Thanks!

Great thread, guys. I was thinking of building a Frankentherm with a mini fridge, blue foam, and plywood. Does anyone have any temperature control ideas that are cheaper than the Johnson Controls unit that homebrew suppliers sell

I would not suggest using any type of hardened film such as paint or varnish on the wood. It would just be something to flake off into the must after it ages. Your best bet would be to dry the press thoroughly after use and store it in a dry area. I agree with jkoegel, about not needing anything...