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3 tier brew stand constructed from unistrut on lockable casters. Very solid. 2 large banjo burners with stainless heat shields. Dual flow controls on each burner off of a single feed. Tank shelf that holds propane tank on stand. Mash tun and propane tank not included. Heat shield keeps burner...

Anything is possible.

Apple juice concentrate, the stuff in the frozen section. I would just say do it to taste as that is what I did. Will look back in my notes, but don't think it was documented.

This stuff will spoil with time. If you want to keep it long term, it is best to pasteurize it. In regards to the vanilla and cinnamon addition, try adding some apple juice concentrate at serving. I have done this in the past and we call it apple pie. It works really well and is a crowd pleaser.

That's mold. You can remove and continue, or toss and start over. Have to keep this stuff covered with a towel or in a dark closet if fermenting in a clear jar.

mcmaster has a nice selection of nozzles that would work. The stainless ones are overpriced, but there is no reason you could not use a brass one. http://www.mcmaster.com/#spray-tips/=vu9ga0

In

I am in.

Yeah, thought it was odd as well. The price point per ml is close, so I will just have to buy more. Wish they made it more convenient.

I have noticed that I cannot purchase Clarity Ferm in the 5 packs I used to so I emailed White Labs. Here is the email below as well as the response. Last year at NHC I was given a single vial of Clarity Ferm. I used it and was happy with the results. I have since been buying it from my...

I am in as well.

That enzyme is for making a Korean rice wine called makkoli. Look into it. I tried and failed with it. Made a very sour nasty product.

I understand the concept of mashing at different temperatures to get the desired body. My question was in regards to how to stop it if it is attenuating more than you would have liked. I spoke to a local commercial brewer about his famous stout and he told me he mashes at 148 and still ends up...

Is there a safe way to stop fermentation to retain that residual sweetness that is desired, short of pasteurization?

This was exactly my reasoning. In the olden days of bottle carbing, I would cold crash for a week or more and would still get carbed within a week to 3. Thanks for confirming what I thought.

Thanks for the feedback.

I was discussing brewing with a friend and we came to something that we disagreed or weren't sure about, and I wanted to ask here. I made a big RIS that started out at 1.117. I tasted it at 1.040 and it tasted amazing. I let it continue to ferment and it went down to 1.026, which I was sad...

A few spores won't hurt you.

I recently did a overnight mash on a hefe. I got higher than expected extraction and attenuation. I left the mash for about 7hrs. There was no off flavors and it turned out to be a good brew. When I woke to brew, I was at 135F. I wrapped my mash tun with a sleeping bag. Go for it, it makes the...