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This is a place to post anything bread related. Here's some of my pictures.

Okay so I have 11ish gallons of unpasteurized cider. So if I let the wild yeasts do their thing it can take a long time? I was hoping to bottle some for Christmas gifts. The rest I was going to keg. I'm just trying to figure if it makes sense to just let it go wild and do it's thing...

I'm starting to layout my kegerator. I have 3/16 beer line and I'm planning on 12-15 foot runs. I'm planning on two regular taps and two nitro taps. Is there any reason to go longer due to the size of the tubing? Thanks in advance.

I'm thinking about using my root cellar for a kegerator. Has any one done this. I plan on kegging only stouts for now. The temps are usually 52-56ish. I don't own any kegging equipment yet. I have never kegged before so I have no clue of the issues I might run into. Thanks.

Well I figured I'd check and see if there are any brewers in the area. I was thinking maybe we could get together and brew something. I just brewed My first all grain batch and it was fun. I'm gonna try a ten gallon batch later this week.