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I use to use a braided line, but have since picked up a bag from wilserbrewer. First batch with the bag went great. I like that I can crush my grain as fine as I want with no worry. I also noticed that the bag fits the keggle as well as my 10gal cooler which is nice.

picked up 8 gallons of distilled and plan on using 80% distilled and 2 mL of lactic acid. That put my pH and and mineral content numbers pretty darn close to pilsen water. Starting Water (ppm): Ca: 37 Mg: 10 Na: 19 Cl: 25 SO4: 27 HCO3: 118 Mash / Sparge Vol (gal): 4 / 6...

Clay Cicero area more specifically. Just got my Ward Labs report back and I figured I would share for anyone interested. pH - 8.1 Total Dissolved Solids - 205 Electrical Conductivity - .34 Cations/Anions - 3.5/3.2 Sodium, Na - 19 Potassium, K - 2 Calcium, Ca - 37 Magnesium, Mg - 10...

Have you thought about getting a Ward Labs water report? The cheaper W-6 kit will contain all the mineral levels you'd care about for brewing. There are plenty of knowledgeable folks around here to point out any water issues you might have, or even just suggest a style that your water profile is...

Fellow Syracuse guy here (Cicero). I finally ordered a Ward Labs kit yesterday. I got a copy of a past water report for the area off of someone online, which looks like the one you posted. After some nasty astringency issues I have done a bit of reading on the water subject and our crappy...

https://www.brewhardware.com/product_p/hoseclampsm10pk.htm :mug: Or do what I did and get a BIAB bag for your cooler

Had a bottle shatter while sitting on the counter cooling. I was using 190 for a temp and would not consider this batch over carbed by any means. They don't get much if any head and there does not seem like much pressure being released when the cap pried off. Definitely no gushers or anything...

I just bottled one of my 5 gal batches and used 3 cans of frozen apple juice concentrate. It is just a little on the sweet side, but not bad. I will probably go with 2 cans on the next 5 gal. I fermented 3 batches all together, but am staggering the bottle carbing so I don't have ~150 bottles to...

Local orchard near me fills my buckets for $3.50/gal when they press on Fridays. I guess I can't really complain about the price going up .50 from last year :D

Except it only happened just after I get the siphon started and didn't come back after positioning the hose to release the trapped bubble from the high point in the cane. It sure did look like it was sucking air as the beer rushed by even though there was no leak.

I have noticed that once in a while I get a little air stuck at the connection point for my tubing. I acts like its sucking in air, but it really is just the air bubble trying to travel upstream against the flow of beer. If I lift the tubing so the air bubble can can float up and away from the...

I recently picked up one of your bags for my 10 gal cooler :rockin: I have been using stainless braid with decent results. Looking forward to going nuts on my crush and not worrying about a stuck sparge now though. Should be no issue to use a bag and leave the stainless braid in place right?

I just started 3 5gal batches (local orchard sells bulk dump unpasteurized cider for $3.50 a gal :rockin: ). One with S-04, one Notty, and one with BRY-97. Never used BRY-97 before. It took off the slowest, but eventually had a huge krausen and even bubbled some out the airlock. Looking forward...

I've never heard of carbing by shooting for gravity level. Seems like it would be wildy unpredictable. Calculate the amount of priming sugar to add based on the size of the batch and vol of CO2 desired instead. http://www.northernbrewer.com/priming-sugar-calculator/

Well crap, never knew that was a no no. The few batches that I have done this with seemed fine, but now I plan on slowing down the drill until below 80*.

I use the white plastic mash paddle that comes in all those brewing equipment kits. I cut the end of the handle off and the shaft just barely fits in my drill. While I am running cold water through my immersion chiller I run the drill. Cools quicker and aerates at the same time :rockin:

Cold crashing just means throwing it in the fridge. In this case, it can be used to suspend the yeast from carbing past the point you want. Using the method I mentioned, you have to use some method to stop the yeast after you back sweeten. If not the bottles will eventually explode. Last year I...

Not tricky at all. Back sweeten to taste and then bottle it up. You just have to use a plastic soda bottle as an observation sample. When the soda bottle starts to firm up with a bit of pressure like a soda has, it's time to open a bottle or two to check the carb level. If you like it...

http://youtu.be/g09b17V4NWQ Reminded me of this guy lol

https://www.youtube.com/watch?v=Vyz_zT_glDM http://www.biab-brewing.com/ You could give this method a try, costs $30 for a custom sized bad to fit you cooler...