Search results

I was thinking what DannyD says. I was also thinking along the lines of a lambic. Good for raspberries and other fruit HAS to be good for pomegranate, no? Jonathan

When I'm teaching an intro class, I get the "rinse" question all the time. My usual response is "why would you want to take a sanitized bottle and put unsanitized water in it???". I use iodophor, have for almost 20 years. But, since I now teach some classes, I figured I'd give StarSan a shot...

I use the better bottles with the valve on the bottom. Been using them for about 7 or so years now and love 'em. Never had flavor contamination issues and I do all kinds of beers, mead and cider. They are also easier to carry (though now I have that "carboy hauler" and it is AWESOME!)...

I had a student in a workshop tell me recently he doesn't have to wash the bags because they are nylon bags! Jonathan

I get this question a lot as well. What do you do when you go far past your designated target gravity? Drops? Add some more malt extract or dextrose with yeast, etc. Of course, kegging, ain't so much of an issue! Jonathan

Almost two grand of a deal. Glad to hear someone else using my "method"...... Can't see wasting perfectly tasty and great smelling hop plugs!!! I also use the gallon bags (easy to label). SWEET! Jonathan

OK, so I work two days a week for my LHBS shop and, I was told something shocking. All the hop plugs are going bye bye. These have been frozen for some time, but appear to be in good shape. My rule in the past has always been, if it's green - it's in. If it's brown, no way! So, is...

Man..... I never thought I'd ramble on about a "mushy" topic like this, but it is kinda kewl! My brewing past started about ten years ago, then I took a couple years off after taking care of my father while he was battling cancer. After all that, I had a hiatus from brewing. I now live...

Thanx all for the replies! The old yeast is fine...... I did that once before. It wasn't a matter of being cheap per se.... but finding out the day before (when the LHBS is closed) that the yeast is way past date. Which is what happened to me last month. Funny REVVY should say it, but I'm a...

OK, I have the books, videos, magazines, yadda, yadda, yadda. I still get confused when I read about stressing yeast. I have for YEARS made a simple slurry cooking water and dextrose and using that as a starter. 24 hours later, plenty of growth and then often pitch the yeast. I have...

It will work fine, but you're probably better off saving a few bucks and just getting the cheaper tap for the bucket. My only logic here is the reason why I use the more expensive racking adapter for my Better Bottles - I can see the inside. Easy to rotate the adapter valve just above the...

You guys with your well equipped garages really tick me off!!! Great job though! Like the clear back box to show off your work as well. Controls are always fun, but one of the ways to really show off your project and make it stand out. Jonathan

I've been thinking of going this route.... but samc and Earthbound's comments about the plastic inductor tank is really making me think a little. I found a tank, but not the stand yet. Quick search was 75 bucks for 15 gallons. I'd still need to add a little, but it seems I can have 3 of these...

Believe it or not...... we have a small club (4) of us and we've been using those Amway dishdrops - that stuff rocks!!! Couple of drops, water to foam up, then use the carboy cleaner. That thing is great (IMHO). Bubbles up, gets in the glass and PET Better Bottles well. Haven't had a...

I second Maida7's comment. I used to "overly" do secondary fermentation. As time goes on, I just let it go for a 3 to 4 weeks in primary. Though I play around with adding the hops towards the end of that (when I get a gravity reading or so during the last week or ten days). But that's just...

Same methods you use with the plastic carboys (at least that's what I've seen done). You can make a fermentation chamber from a free or dirt cheap fridge and a little modifications. Plenty of them are here in in these forums. I helped someone make a fermentation chamber with an air...

You can clean them much better There's a reason the pros use 'em. I might add when you add all the feedback you've gotten so far, you can combine them to give you one big answer: They allow you to more accurately duplicate your best recipes!!! Much less variation. I know.... I'm lusting...

I said that to my ex... she replied "yeah, I spit out an 8 pound baby between my legs, you're point?!". :( So I drank more to drown her out. :drunk: Congrats on that first batch. Don't worry on the note taking as long as you enjoy your first batch and start learning the process. As...

I had a wheat beer last month that nearly blew the airlock off (wasn't expecting the yeast to be that happy!!). That one took about 10+ days to settle down. Doesn't happen often, but once or twice a year I make a batch and this will happen. I just let mother nature take her time with it...

I just made a beer that I normally use one strain of yeast (I'd have to check my notes to see which one). But, the local homebrew shop owner had mentioned I might want to try to pitch a second yeast (he's regular contributor to one of the brew magazines, he forgot more than I'll probably...