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Thanks! Looks like it's still going a bit, or at least the bucket is still putting itself under pressure, we're moving it to secondary sunday to add the whiskey soaked oak chips, so we can taste test and SG again at that point. It's not peat, it's peat smoked grain of some sort (don't remember...

Um, it was this guy, http://www.eckraus.com/brewers-best-recipe-kit-type-scotch-ale.html, and then we added in an extra lb of extract at the start of the boil, as well as about 1/2 a lb of peat smoked grain in the initial 20 minutes at 150 step.

Hey guys, I brewed a scotch ale 2 sundays ago (9) days. I took an initial gravity, it was 1.03 (but there was a lot of foam when i had taken it, not sure if that would give the thingy extra buoyancy), it's been active, but only slowly, never more than like 1 bubble a minute as a best guess...

Hey guys, all the advice I'm finding on adding oak chips is basically this: 1. Soak 2ish ounces (for a 5 gallon batch) in your favorite whiskey/scotch for at least 2 weeks. 2. Add the chips in during secondary after fermentation Is there a real reason for waiting until fermentation is...

I'm also wondering about this. But you leave 16 feet? That sounds like a lot. What's the crown? Where it emerges from the ground?

That is def. them. I just pulled up that 1 hop plant yesterday and disposed of it. What are they? EDIT: And I see by the image URL they are termites. So something else killed the plant, and they've just been eating it. Maybe I got root rot or something from all the rain recently?

First year growing hops, 7/8 all sprouted and were doing great. And then over the past 2 weeks, 1 of them has started to wilt and die, when I took a look initially, I couldn't tell why, but now that I've dug into the soil a bit around it, it looks like the roots/rhyzome have become infested...

In my dishwasher, a regular run hit 128 degrees, a heated run hit 148 degrees for about an hour (inside of the bottles). It's some generic cheap-o brand the wife bought. I keep them upright, shoulder to shoulder and fill up the majority of my bottom rack. I've got two batches for a party...

Sounds like you didn't give them long enough before pasteurizing. Make sure the carbonation level is at the amount you want before you pasteurize. For my carbonation level, I bottle 1-2 plastic water bottles of cider, the rest in regular beer bottles, once the plastic water bottle is hard...

I bought a meat thermometer with a 4 foot cord, filled a bottle with water, corked it and stabbed the probe thru the cap. Ran that thru my dishwasher on normal and heated (didn't try sanitize). The heated run hit 147 for about an hour inside the bottle. Anyways, if anyone wants to try the...

If your apple jack is strong enough, I'd say 15%, 20% to be safe, it should have killed the yeast for you anyways. I would think you wouldn't need to pasteurize. Just maybe heat the sugar or whatever your adding to make sure it's sanitized.

I brewed 6 5 gallon batches as party favors, all with custom labels in 22 bottles. An IPA, red ale, kolshe, blonde, cream stout and scotch ale (first batch infected, second batch wasn't ready in time for the wedding)

Per this link http://www.engineeringtoolbox.com/pasteurization-methods-temperatures-d_1642.html At 145 F you need 30 minutes to pasteurize. I'd be concerned for those bottles that you haven't pasteurized them, and they're still carbonating as we speak, like a monster in a horror movie, just...

I've done this method 3 times now, over the past 2 months. Bought a meat thermometer with a 4 foot cord to the probe, filled a 22 with water, corked it, stabbed the probe thru the cork. Ran the dishwasher on normal, never got above 128. Ran the dishwasher on heated was, hit 148 for an hour...

How did you test for initial carbonation levels? Sounds like you may have allowed the bottles to overcarbonate.

They were actually a thin water bottle type bottle. I waited until I could barely squeeze them. Took about 4 days? And the carbonation is very light. I think in the future I'll either use real soda bottles, or once the test bottle is hard to squeeze I'll move to opening a test bottle once a day.

Not the stove top method, but I tried out the dishwasher method, worked great for me 2 times so far. I bought a meat thermometer with a long probe, filled a 22oz bottle with water, corked it, stabbed the thermometer thru the cork, normal wash only got the bottle up to about 128, but heated wash...

There is a sticky at the top of the forum about pasteurizing. You need a big ol' pot with water you keep at 170 degrees and can only do X (seems to be 6-10) bottles at a time. However, if you have a way to test the temp in your dishwasher, you can just put all your bottles in the dishwasher...

You can easily back sweeten. But then you have to worry about over-carbonation, and the yeast continuing to eat your sugar from back sweetening, removing the flavor you just added. For my ciders I add in apple juice concentrate at the end, and then after a few days I dishwasher pasteurize at...

Ah, found out why there is a price difference, the calcium stuff is from concentrate. And it has more ingredients Ingredients Filtered Water, Apple Juice Concentrate, Calcium Gluconate, Calcium Lactate, Ascorbic Acid (Vitamin C), Malic Acid. Vs Ingredients Apple Juice, Ascorbic Acid (Vitamin C).