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Decided that I'm just going to clarify with time and gelatin from now on, so I have a bunch of excess filters to unload. If you're interested in a total of 23 standard 10" 1-micron filters, they're yours for $25, including shipping within the continental US.

Decided that I'm just going to clarify with time and gelatin from now on, so I have a bunch of excess filters to unload. If you're interested in a total of 22 standard 10" 5-micron filters, they're yours for $25, including shipping within the continental US.

Hi all, I've been barrel aging a cider for about 6 weeks, and today I racked into the keg. When I pulled the racking cane out, it had a solid white substance on it. I'm guessing the stuff was floating on the top, and stuck to the cane as the level dropped. I don't detect any obvious off...

A little under two years ago when I was stepping up to all-grain, I decided on the Winware Stainless Steel 60-quart stock pot: (http://www.amazon.com/dp/B001AS81CA/?tag=skimlinks_replacement-20) It's been great up until my brew day today. But all of a sudden, when the wort is got close to...

Hi Folks, Would appreciate your thoughts on a current batch of Kolsch I have going. I brewed it 3 weeks ago (8/8), mashed at 150, pitched with a fully swollen smack pack of WYeast 2565 into very well oxygenated wort, fermenting at 59 degrees. Visible fermentation took off within a few...

I set myself up recently to filter my brews, and have since realized that I'm just as happy using gelatin and time to clear my beer. So I'm left with just under a case of 1 and 5-micron sediment filters that I'm never going to use. There are 21 1-micron and 23 5-micron filters left in the case...

Just wondering if I'm being impatient or not: I entered a recent comp. that judged in April, and posted results within a few days . I medaled in one of the categories, but now ~6 weeks later have still not received scoresheets etc. The hosting club's website indicates that all non-local...

Anyone have an opinion as to the best BJCP category for a Founder's Kentucky Breakfast Stout clone? I brewed it in November and bourbon barrel aged it for a couple months - it's drinking very well already and I'd like to send to a comp or two to get some feedback. The bourbon and coffee...

OK, long story short, I was trying to force a rubber stopper not quite the right size into the carboy I'm using as the primary fermenter for a Classic American Pilsner, and it popped through and fell in, and the airlock pulled out. So now I have 6 gallons of wort with the yeast pitched, with a...

Hi All - Wonder if I could get some help troubleshooting my use of Gelatin to clear my beer. I seem to be doing something wrong, as it seems to be making things worse in my case, not better. Here's what I've been doing: - Add 1 tsp gelatin to cold water, let sit for 1 hour - stir, and...

Hi all, I stepped up to all grain about a year ago, and started entering competitions soon after to help me improve. One Kolsch recipe I put together in particular has done very well (scoring from 32-44), and I'd like to use the judge's advice to improve it even more, if I can. First, here's...

Just wondering if some with more experience could answer a question or two about bottling from a keg. I've recently started doing this with decent results, but the beer seems to lose a little something in the process. A current example is a recently brewed batch of american wheat beer, which...

Hi - Just wondering if anyone else has run into this. I have a batch of cream ale in secondary that had some pretty noticeable yeast bite, so I used gelatin finings for the first time to try to clear it. (stirred 1 tsp of finings in cool water, waited 20 minutes, microwaved until clear, then...

Brewed a kolsch last night, and never having done one before was wondering if it would benefit from a dacetyl rest. I have it fermenting at 59 degrees, and plan to cold condition for at least a month after primary is complete. OG was 1.049, so should I raise the temp to 68 or so when it gets...

Hi all, I've recently set myself up to start doing lagers, and my first batch, a Munich Helles from a recipe kit, came out great. I brewed my second using a "seat of my pants recipe", with ingredients I already had on hand - extra light malt extract, yeast harvested from the helles, and...

Just a word of warning for anyone who has considered using Xylitol as a non-fermentible sugar to backsweeten cider before bottle carbonating. It seems to be an attractive option for this purpose - it's a natural product that tastes almost exactly like sugar, and worked well when I used it in my...