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I rechecked my brewing data, it looks like the beer is about 20 IBU, and an SRM of 6.7. After Diacetyl rest I will transfer it to a Corny and gelatin and cold crash it as long as I can stand to. This is standard with my ales as well, and eventually results in a nice clear beer, if I am willing...

I can never have enough homebrew, and this is the first lager I have done in a while. I have good water for making good lagers and Pilsners, with very low mineral content. I am sure I will put it to good use.

I am brewing a festbier, which is a lightly hopped light lager, maybe 15 IBU. Brewed it 2 weeks ago and it has fermented down from 1.055 down to 1.010 using WLP 800. It is currently doing the Diacetyl rest before lagering. Things are going smoothly so far but looking ahead, I am wondering that...

I kegged about 8.5 gallons of my Belgian Saison. Yesterday I bottled the last bomber of Chocolate Oatmeal Stout, saving it for posterity.

If you are brewing outside on a windy day, your propane usage will be more as well.

I am kind of in Wine/ Cyser mode, but I just kegged an amber Belgian Dubbel I made a couple weeks ago. Waiting to bottle a couple of gallons of Seyval wine and my Cyser, but I keep stealing samples of it;). I also just started a batch of mixed black grapes, about 130 pounds worth crushed...

A lot depends on your kettle/burner setup. I started with a converted keg and was getting 2-3 brews per tank, A lot of heat was running up the side of the kettle. A good pot with a flat copper bottom will do better, as will a better burner than the cheapo Bayou Classic I was running. I ended...

The local farmers markets tend to sell it at about $10/lb. Its a little pricey but you know where it is coming from. If I get it from the likes of Walmart or Aldi I can get it in the $4.00 a pound range, but it is labeled from the USA or Argentina. Nothing against our Southern brothers, but...

I was actually able to bring it back i think, as I said, my freezer is frost free so I have to worry about the freeze thaw cycles. I followed Day Tripper's advise and diluted the starter wort with distilled water, and it looks like I have some healthy yeast I can build on.

I have at least 8 or 9 strains, but I also want to check those that proof for off flavors.

No thread is truly dead.

Their regular orange buckets are not food grade, but the lids do have a gasket, so I am tempted to go that way myself. I have brought bulk grape juice in 6 gallon buckets with gasketed lids, but the last bucket I got only had 4 tabs on the edge once the tamperproof seal was removed. The seal...

I use 1/4" mylar faced insulating foam I had left over from building my house, cut it into about a 6 inch square, and duct tape it on 3 sides to the side of the bucket, then stick the probe into the pocket. This will isolate the probe from the outside temperature fluctuations, and keep the...

I will try, I haven't tossed it yet. Just stepped down to the basement to check on the yeast, after 4 days I am seeing some signs of life from the bubbler. Following your suggestion. I transferred 300 ml of starter in a 500 ml flask into a liter flask adding 500 ml of distilled water from a...

After a 3 year hiatus to take care of an aging parent, I am back to my brewing ways. One of the ongoing projects I left behind was a library of stored yeast kept in the freezer section of my beer fridge. While I was away I checked in with my neighbors in case there was a power failure, and to...

I want to have it keep for a while, but I was just guessing at the amount of honey, and 2 2 pound jars seemed about right.

This is still kind of a work in progress. I was invited to crush some apples from my brother in law's large apple tree and I ended taking home 3+ gallons of pasteurized cider. The cider had a gravity of 1.050, and I decided to add a pound of corn sugar, which brought it to 1.060. I started this...

So far the recipe has been about 3 1/2 gallons of apple juice, I pound of corn sugar and a cinnamon stick. This brought the gravity to about 1.060. I then added 4 pounds of honey in 2 stages, with about a week in between. The whole thing has fermented down to a bit less than 1, having not seen...

I am currently using a corny to ferment about 3.5 gallons of cyser. I use a gas fitting with a blow off tube. fermentation has slowed down, but as anybody who has worked with honey knows, it takes a long time for honey to ferment completely.

I have two "reconditioned" used corny kegs that have the rubberized handles, and the rubber has cracked through. I was wondering if there is anything I can do to fix the handles, they still otherwise seal and do the job, but they are difficult to handle, particularly when full.