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I would really like to see this too.

+1 on grinder contamination. I buy quite a bit of used equipment for wholesale accounts. My first question with grinders in whether or not they ever ran flavored coffee through it. The answer is always "no", but I can smell that crap 'upwind, from 2 clicks out'. Its about 3 to 5 hours of hard...

As a professional coffee roaster, I am flabbergasted.

Good technique to get out some undesirables in treated city water. I do not have access to a well, unfortunately, and don't like the idea of bottled water. I usually either give it a boil for an hour or let it sit a few days uncovered. I heard someone call the later technique a "chlorine rest"...

I think that only makes sense if your making a particular cider. I like my cider big, very dry, and usually dont start opening bottles until they are a few years old. In that case, Montrachet is my go-to. If my ABV were 4-6%, and I was looking for something with residual sugar that I could...

can not say I have. What was your starting gravity?

any creative ways to get corks into bottles without a machine?

If I were to age mead in reused wine bottles for a few years, would I need to make sure that some oxygen was in contact with a breathable cork? I was considering using the plastic top "tasting corks" and sealing with wax. Would this, (as opposed to using a natural, tight fitting cork without...

I cant really see the advantage here. I am by trade a coffee roaster, so I spend quite a bit of time thinking about these sorts of things. Moka pots dont create enough pressure in my opinion to take to much out of coffee any more than other extraction methods. You are not going to get nine bars...

If i had 1" in the bottom of my secondary, I would pry rack to tertiary.

quality honey should keep for years on the shelf. Its ability to resist infection and spoilage are part of what make it so special.

I have not yet bought a container of juice to make cider or perry. I have a residential centrifugal juicer, (juiceman or something like that), that I run apples and pears through. I have to clean it out half a dozen times for each gallon, but the results are far more pleasant than any homebrew...

* 153° F for 60 minutes * 170° F for 10 minutes

I made NB's Phat tyre clone AG. 9 days later and it tastes like Flat tyre. * 5 lbs. Dingemans Pils * 2 lbs. Munich Malt * 2 lbs. Dark Munich Malt * 0.50 lbs. Victory Malt * 0.50 lbs. Breiss Crystal 60 * Wyeast #1762 Belgian Abbey II. High gravity yeast with...

if its cloudy, you have not given it enough time to age. Patience. Unless you over heated the apple juice before pitching your yeast. In that case, you have pectin haze, and it will take far to long to clear, if ever. I bulk age for at least a few months before bottling and waiting for several...

I am going to open a bottle of "oliver's" this evening. A Still, English example. 750ml retails for $17.00 at 7.3% abv. A bit low, methinks. Will report back.

Do I have to hide my fermenting mead from light? If there are no hops, it shouldnt get skunky, right?

I think most would agree that 64-74 is a decent range. Perhaps a bit on the high side. Stick it somewhere dark and cool, try and get it in the 64-70 range.

i can't read the Hydro. Whats it say?

Wort hog, might be a silly question, but are you malting that feed barley for beer making? How does it work out?