Recent content by tedscastle

Why are you against adding sugar? I have always just considered as yeast food.

Fred Meyer's in Oregon.

Is anyone else having difficulty locating grape/peach concentrate?

I'm surprised that this thread hasn't received more attention. It sounds like a good recipe. Has anyone else tried it?

+5=22,919

I don't think that the juice from concentrate will make a difference, but 3weeks isn't enough time. I kept trying my first batch and wasn't impressed at all until this weekend. After 3 months, I finally bottled. A lower temp my have slowed the batch, but it was worth the wait. Let it sit...

I just realized that it had been a tad over 3 months since starting my first batch. When we sampled it about 6 weeks ago, we weren't impressed, but decided to give it time. This time, the taste was quite different, almost like weak apple juice, but with a definite wine aroma. It would be easy...

Good question. I could probably find i way to squeeze it once. I really was wondering about pressing on the grain bed. I think that most agree now that it doesn't release tannins unless the temperature is too hot, but does it help any with efficiency? When BIAB brewers do it, does it serve...

Have read several discussions about squeezing the grain bag when brewing BIAB. Does anyone have any thoughts about using that technique when brewing in a cooler with a SS braid?

Exactly what happened and I've had much bigger problems tat turned out ok. Who would complain about 1/2 gal of extra beer?

It was indeed the hose connection on the chiller. A small but steady stream was running down the back side of the tubing. I'm surprised that I didn't notice it, but i guess the wort moves around some due to the settling and temperature change.

I took both measurements with my paddle, so I will check my chiller for leaks. At least I will have more beer.

Today I was very pleased brewing since everything was going as planned. That was until I chilled the wort and the the volume increased by 1/2 gallon. I could have sworn that it was at 5.5 gal. when it finished boiling, but it was 6 after cooling. Is that supposed to happen or did someone...

I put a spigot on a free bucket to use for bottling. Any sediment that gets in from the primary settles to the bottom before I bottle.

I've used a pickle bucket as a bottling bucket. Just soak it in bleach water and air dry completely. I haven't noticed a smell or taste.