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Is there a better way to hook up an airlock to the gas post on my cornelius keg? This seems... overcomplicated. I know there are drilled lids... that's not what I want. Mock up of what I've come up with so far:

I'm looking to commission someone to make a simple 3D model for an adapter, which I can then get 3D printed and use with my homebrewing setup. I'm looking to make a 45 degree elbow adapter that has a 1/4" diameter female on one end, and a 5/8" unthreaded opening on the other side (to put an...

I'm looking into getting a brew kettle to streamline part of my process. For winemaking, is a false bottom useful? I'm thinking: 1) add the campden in the brew kettle 2) leave it in the brew kettle (w/ lid on) until it's time to take the fruit out 3) rather than taking fruit out, simply rely...

I'm looking to upgrade from my 5 gallon stockpot to a homebrew-specific kettle. Requirements: - volume measurements on inside - 15+ gallons (16g would be best, if available, but I've only seen a few) - thermometer / thermometer port - spigot (or whatever it's called) - easy to clean - in the...

I'm thinking of investing in a 10+ gallon kettle. I'm anticipating two problems: 1) the kettle will be taller than my longest spoon... how do people stir giant kettles? 2) is there any sory of accessory you can attach to your spoon/etc so that if you let go, it'll float and your spoon won't...

I recently purchased some kegs to use as primary/secondary fermenters. Recipe calls for removing the fruit bag after a couple of days (even when primary isn't done!). Doing so would expose everything to oxygen, so I'd like to avoid that if possible. (Is that paranoid?) Instead of removing the...

(Prior to this point, I've only made ginger wine at least 4 times, lime wine from concentrate, then a ginger cyser. They all had more or less the same behavior, other than the mead needing to age and the others not. But none of them were made from puree. They were basically what boiled down to...

Looking to buy some cornelius kegs for primary fermentation (I really hate siphoning, and my understanding is you can use gas to force the liquid out instead of having to siphon). What parts do I need? Seems like most of the threads here about fermenting in a keg are from people who have...

I like a really strong ginger burn. I've been making Ginger Wine using invert sugar and apple juice as my fermentable, and it's been turning out great. I thought I'd try my hand at a ginger cyser (basically, increasing how much apple juice, and using honey instead of sugar). I've never...

I've found a number of threads about cheap honey, usually several years old, talking about honey prices. Some people have said they found it as cheap as $1.50 a gallon! The cheapest two options I have found so far are: 1) $2.60/lb at Costco, in 5lb containers ($12.99 each) 2) $2.36/lb at Cash &...

Title basically says it. I just made the first batch I've ever wanted to backsweeten. Added Kmeta and potassium sorbate. How long should I wait before backsweetening? Thanks! (I found a post here that said to wait 48 hours, but it didn't really specify whether that was a hard limit or his...

I just added bentonite to my batch, and evidently I didn't mix it well enough, because there are a number of clumps of gray clay at the bottom of my wine now. What would you recommend I do? I could pass the wine through a cheesecloth to get separate the bentonite, I suppose... should I just...

I'm making something somewhat similar to Skeeter Pee (which I expect people here are somewhat familiar with). I've pushed my ABV a bit higher, with the goal of the yeast dying from alcohol and not having to worry about a restarted fermentation or using nonfermentable sugars for backsweetining...

I am aware that it could take 72 hours to show visible signs of fermentation ( https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/ ) I got impatient after ~60 hours of no visible activity of any kind, so I took a gravity reading. It looks like it hasn't...

I'm aiming to make ginger beer with a high alcohol content. I'm using a packet of Red Star Montrachet yeast, which should be good up to 13% ABV. I have three questions: 1) The ginger beer recipe I'm basing mine off of has you feeding the yeast a little bit of sugar/ginger every day for a week...

here goes: I just brewed my first batch of alcoholic ginger beer. It turned out all right. I'm making a number of tweaks for the second round, and now that I'm more informed, am actually going to measure OG/FG so I can figure out my ABV. (I'm also going to be adding significantly more sugar to...