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Another option for around the same price point is the FoodSaver FreshSaver series. There is a rechargeable vacuum pump starter kit for 17.50, and 18 count quart resealable bags for 8.99 or 12 gallon size for 8.34. So it's only like a dollar more if you are starting from scratch. Seems to have...

Rubber smell is usually associated with stressed yeast due to lack of nutrients. I have been tossing some yeast nutrient in my bucket since I have it. I have also been reserving a bit of the active Tepache when I bottle to dump into the next batch to act as sort of a starter. I have done...

Signed up!

I have seen that, and I full intend on trying it. Right now I have hefe brewing that I think would work phenomenal with it! Thankfully the 3 gallons should be all bottled up and ready to go right as the hefe is finishing up.

Final update on this batch. I put some into a plastic bottle with my carbonator cap, and carbed it up fully. Turns out I liked it better with just the little bit of fizz from the fermentation. So I pasteurized the bottles right then and there. And of course had to enjoy some of the fruits of my...

Well this summabitch chugged right along last night. Tested it this morning and it was already at 1.020. So off the bottles they went. *Don't mind the test glass on the counter. It was for scientific purposes. Testing alcoholic beverages at 7:00am does not make you a drunk, it makes you a...

I did 16 oz of sugar to one gallon of water. Sugar has 42 gravity points per gallon per pound, so I'm assuming the other .002 came from the sugars of the pineapple. If you were doing 20 oz to 2L (half gallon) then you would be right at about 1.105 or so. I did finally have some activity today...

Still no activity yet. I tested the SG and it's still right at 1.044. But I'm not worried yet because it got down into the 40's here, and my house was hovering at about 64. So not exactly the hot and sunny Mexican weather that this is normally brewed in. I'm going to give it another day or so...

I'm just worried about sweetness since I only used 16oz of Piloncillo in a gallon of water. I used a calculator and that much sugar and a rough estimate of what the pineapple will contribute and I should get an original gravity of about 1.050. Taking that down to about 1.020 (which would be...

OK so I finally chopped everything up and started my attempt today. Picked up some Panela (Piloncillo) in the International section of Wegmans. I chopped it up and dissolved it into 1 quart of boiling water. I cooled this off in an ice bath so it wouldn't scorch any of the yeasties...

I'm trying this, looks delicious and easy! One thought. I make wines from fruit all the time, and one practice that I make sure I do is called punching down the fruit cap. Basically you make sure that none of the fruit is exposed too long to the air, as that is when molds will take hold. So...

Science!!!!

I'll toss my beer cap in the lotto

Looks awesome!

I recently made 3 gallons of a strong wheat beer to use as a base for a shandy. I plan on racking this to a keg, then topping off with 2 gallons of a homemade lemonade. I used WB-06 yeast, and was kind of hoping to keep it cloudy since I prefer a cloudy wheat. My question is, if I rack...

I recently made 3 gallons of a strong wheat beer to use as a base for a shandy. I plan on racking this to a keg, then topping off with 2 gallons of a homemade lemonade. I used WB-06 yeast, and was kind of hoping to keep it cloudy since I prefer a cloudy wheat. My question is, if I rack this...

You can always use gelatin to adhere the labels as well https://www.homebrewtalk.com/f46/use-knox-its-best-label-adhesive-354082/

http://youtu.be/0KDgDnvGCfc

Funny part is I usually crank it to 30 for a day or two and then turn down to serving pressure. This is the first one I ever did the low and slow method. Also, one important piece to the puzzle I forgot. The pressure relief valve on the keg failed and blew all my co2 out of the system. I had...

Hello, I made a batch of Centennial Blonde (followed recipe on here and hit numbers pretty much spot on). I force carb in corny kegs. I aimed for a co2 volume of around 2.3 (45F on 12psi). This seemed to give me pretty good carb level and head retention. I did not drink any for about 5...