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Check out this widget I came up with and tell me what you think. It seems to work quite well so far.

Our muscidine wine is ready to transfer to a carboy as gravity has dropped from 1.110 to 1.010 in five days. I am toying with the idea of putting the grain bag full of skins and bits in my mash tun and pressing the heck out of it to get the most yield. The only available carboy is 6 gallons...

A full 24 hours after pitching and the first gravity reading is 1.100 from 1.110. seems like a really weak start and i'm not seeing any krausen either. doesn't smell off or anything. 2 packs Montrechet plus nutrients i believed would ferment much more vigorously.

First stage complete! 22 lbs of grapes squished 1 gallon of white grape juice added to compensate for the last few pounds of grapes we couldn't reach. 6 tsp pectic enzyme (thanks Arpolis) 2qt H2O 6 Camden tabs, crushed (anyone who has never used this stuff before make sure not to have your head...

Here goes something, My dad has lots of muscadines growing in his yard and we are looking to make 6 gallons of wine from them. here is the recipe i will be using 1. five gallons of grapes, squished without removing skins. 2. 5 pounds table sugar boiled into a simple syrup. will adjust to get...

I'm brewing now and just tested the mash PH with some new test strips I got from LHBS. Was confused the vial gave no indication of test temp. So called and was told it doesnt matter with strips what temp. the test is taken at. knowing temp. affects PH; am I being told the strips are that...

Looking to brew a coriander and sweet orange wheat ale. i almost always add coriander to my beers and this will be the first time using dried sweet orange peels. do i boil them for the full hour; or well what works best in your experience?

A recipe i just ordered consist of 6# Breiss pale ale malt, 5# Wyeremann pale wheat, 1# Breiss 2 row caramel 40L. The mash I suspect will be a bit sticky; and other than adding some rice hulls, should I do otherwise to prevent a stuck sparge?

The counter-flow chiller is complete. my question is how do you believe the best way to get the H2O out of the outer line to prevent a possible corrosion issue? is there an issue at all? lastly will boiling H2O ran through the inner wort contact tube properly clean it out between runs?

I would like to add 1 -2 # of jasmine rice to my next brew as an experiment. my question is would 2# of 6 row malt be enough to convert that amount of rice. I plan on cooking it, and roughly pureeing it prior to mashing. My plan is to do a mini mash along side my main mash then add the wort into...

Hello, getting prepped to brew this and took a look at the grain bill printout from the brew shop one of the specialty grains is way more than i ordered. as follows: 8# crisp pale ale - 1#9oz caramel pils SHOULD HAVE BEEN 4oz! - caramel 60 1# - 1# cane sugar for drying effect (i like really...

well the data is in. build and consumed material: 10' 3/8 copper tubing coiled in a 4 Gal bucket. gravity feed. time 40 mins - ice used 30# - 2Gal H2O used - yield 5 Gal 65F liquid in pail. beginning temp 200F. conclusion: 10' tubing needs to be added at least. flow rate determines...

I just today began building first my wort chiller. a 4 gal. bucket with 10' coiled 3/8 copper tubing inside with gaskets and fittings etc. the wort would run via gravity through the tubing top to bottom. my question is should i fill the thing with ice water or attach fittings to run cold water...

Hello, Just found quite a deal on a 35 qt turkey fryer from north american outdoors; has a drain valve and therm. installed. anyone use this? and anything to look out for?

I am looking to construct a simple bio reactor from a succession of three Erlenmeyer flasks. one wort and nutrient for feeding, one growing chamber, and one collection vessel. Connect the three with tubing and possibly use a hepa filtered line in the first chamber to force wort into the second...

Hello all, I am a new brewer looking to expand my knowledge of this fine craft. Having a reasonable start; I am now doing partial mash brewing of mostly pale ale and IPA, being my favorite style. I am looking forward to engaging the members of this group; from whom I have already learned...