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I just visited a restaurant supply store today and grabbed some DAC, the stronger version of BLC. I've never used it before so I was hoping to find someone who has. In the past I've used PBW which seemed to work fine.

No it's not ruined. I was shooting for something that was widely appealing. All of the (good) ciders I've made in the past have been brilliantly clear because I let them sit in the ferementor for at least a month. I did more searching and I found a few posts about making country cider which is...

I made a cider using store bought cloudy apple juice and Nottingham yeast. I didn't add anything else. I let it ferment for a couple weeks then I moved it into my kegerator set for about 32 degrees. I was hoping that a few days in the kegerator at that temp would cause all of the cloudiness to...

I've never heard of a homebrewer doing this but I have heard that some Belgain breweries use lager yeasts to bottle condition their ales.

I came here to say this. I recently brewed an extract summer session beer with about that much munich and most of the hops were citra. It had a nice malt character and tons of citrus flavor/aroma from the citra.

How far down the TC rabbit hole have you gone? Do all the bulkheads on your vessels have TC fittings welded to them? What about your pump, is that TC as well? I ask because I've never heard of a homebrewer going that far into TC fittings. Personally I use TC fittings for as much as I can on...

I don't know Seattle at all but I did see some Bayou burners at a marine supply store in Bellingham recently. Surprisingly they had a bunch of stuff that homebrewers can use. Everything from burners (think crab boil) to stainless fittings.

Do yourself a favor and buy some new beverage tubing. Nothing can really get rid of dirty lines like that. Beside it's not that expensive and not that much work on a homebrew level.

Ha what a way to hijack a thread! I'm glad it was though, a probrewer once told me that my plan for a HERMS system was a bad idea because of protein shearing. It's something that has been at the back of my mind for a while now. I'm wondering if these proteins can still be cleared using...

I recently encountered this problem. I just built a stand using two banjo burners and when I turn both on the free flow valve engages. It's a giant PITA!! I need to figure out how to fix this. Any suggestions?

I recommend this as well. If you have a clear vision you can build along an "upgrade path" that will be fully operational at several stages. For example you could build the stand and get the right sized pots and burners plumb everything with normal ball/gas valves and brew AG like most mortals...

You can whirlpool with every chiller option. If your IC is bulky then all you need to do is simply remove it during whirlpool. I went for a shirron plate chiller. I think it's a bit under powered.

I've seen several clever pump/chiller enclosures built using tool boxes. I'll bet you could find one big enough for your pumps and filter.

It could be flat after that long. Also I'll bet it tastes like a whole lot of wet library books.

I recently heard of a brewery that uses pop corn in a 'pilsner.' Apparently it ads a subtle aftertaste of pop corn.

Moving up to a full boil can be tricky. In addition to getting a larger kettle (8 gal) you may surpass your current setup's ability to create a rolling boil. Something to keep in mind if you feel the need to upgrade down the line.

Are you trying to replicate a commercial brew like Rogue's Hazelnut Brown Ale? If so leave out the nuts and add hazelnut extract. I don't know how much you would add though.

How long did it take you to chill your beer? You might get some DMS if the wort sat above 140 F for a long time.

That sucks! Draft beer can be frustrating in the beginning but it's totally worth it in the end.

You should really rehydrate your dry yeast before pitching. Half of the yeast cells die if you pitch without rehydrating.