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Try K1V-1116. Tolerance around 18% and supposedly will handle maltotriose.

If you use real vanilla extract, especially 2 fold or higher it should work just fine. The higher the fold the more concentrated. Try to avoid the imitation extracts with vanillin and methyl vanillin. The good bean houses also make excellent extracts and some even do non alcohol based extracts.

Just saw a thread just like this for a stout: You can do an "iterative mash". Mash half the grain to conversion then pull the spent grain from the wort and mash again with the second half of the grain bill in the wort. Many folks ,mash low the first half for fermentability then high the second...

You can do an "iterative mash". Mash half the grain then pull the sent grain from the wort and mash again with the second half of the grain bill. Many folks ,mash low the first half for fermentabilty then high the second half for body depending on style.

I've used Windsor in everything from beers to ciders with success. it's meant to be less attenuative in malt based beverages. In my experience it is also very sensitive to the suggested temperature ranges. Get above its max or below its floor even a little for me and it got pretty ugly but in...

You could do some bench testing with 1% or 10% solutions. When you make your test solutions remember they will be 1 gram with distilled water up to 100 ml for 1% or 10 grams up to 100ml with distilled water for 10%. use 100 ml samples of the mead and dose in .25 to 1 ml amounts of your dosing...

If you can find it the old version of the Mr beer keglet had a screw on lid that sealed completely and took an airlock. That's what I have, it was a gift because I already brewed and folks thought I would really like it.

If you can find the old Nr beer fermenters that had the fully sealed screw on lids that took airlocks they work well. That's what I have one of. I was given it because I was already brewing so folks thought I would like it.

I do stove top all grain and it works just fine. In fact it is sort of a hybrid, kind of inspired by biab with a dunk sparge. Look up an older thread by Deathbrewer, it's the "duck's feathers" on the process. I used it on my first all gfrain batch just to see what would happen a few years ago...

That 2 pot method is basically like Deathbrewers easy stovetop all grain method. Do a search for it. It's how i started all grain. I stil do it that way and it works just fine. Sort of splits the difference between biab and mash tuns and such. I generally have all my water in the second pot...

Your pots are almost identical to my setup i use two 7.5 or one 7.5 and one 5 gallon pot depending on how i feel. i am about to try the "double" or "reiterative" mash technique. Give it a look. It's when you mash part of the grain bill and then remove those grains and use the wort left to...

I'd say if it is a sharp, stinging chemical taste and smell it's the kmeta, if t's a sort of dead, rotted flower taste and smell its the k sorbate, if it's both . . . have a beer.

I've done it. poured from wine bottles to beer bottles for competition. no tubes, no siphons, no special precautions. I popped the corks/swingtops, poured, yep poured freehand into the bottles and sent them off. Ribboned regularly. Think of it as a 4th/5th racking that enhances clarity even...

You can bottle off a warm keg, it's a pain but I do it regularly because I am lazy. Tube over the picnic tab that goes to the bottom of the bottle with the pressure pretty low, yeah you can do it.

You can mash in a kettle. I mash in a 7.5 gallon kettle with a big grain bag with the lid on. I generally lose 1 or often no temp depending on how much grain is in the bill. I heat up the "Sparge" water in another pot while mashing. pull the bag from the first pot, let it drain a bit put it...

My first all grain was 6lbs of grain in a stainless steel pot mashed at 155 with one hop addition to see how it would turn out. it was fine. No blankets or anything to retain heat and I only lost 2 degrees over the hour mash with the pot sitting on the electric burner with it off. Beer was...

I wonder how that would be as a bipa . . .;)

:D Deathbrewers stovetop all grain thread drew me in. I've been brewing since the 90's. beer, mead, cider. . . but I finally went all grain based on a grain rpesentation a buddy did and qhen I saw that thread about a year ago i took a shot. Even took some ribbons with some of those stove top...