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I use oxiclean all the time myself, and I don't want to start a debate on this thread but in my opinion PBW works on the stone a little better than oxiclean. Also, There is a line cleaner called B*L*C (Beer Line Cleaner) that comes in liquid form and is mixed with water. That same company...

You have to remove the lug. There will likely be a split ring holding it on (if I remember correctly) and remove the lug along with the dip tube. Then soak in some very hot water with PBW or something similar. rinse it out and take a peak with a flashlight. should be good to go after that...

Hey Kulprit, if you haven't figured out your fermentation tanks yet, have a look at this: http://plastic-mart.com/class.php?item=138 looks to be pretty affordable. I have no idea about quality as I have never used this company before....

I really think having a huge R-value is overkill on something of this size. It is going to retain a ton of heat due to it's mass. You are only talking 60 - 90 mins in a typical single infusion mash. I haven't done any calculations, but a typical grain bill for a batch this size will be in the...

You might keep checking the classifieds at probrewer.com. I have seen mash tuns for 2 bbl systems for sale. If that is out of your price range, look into usplastic.com. They have large food-safe drums for sale for relatively low $$$. You could wrap insulation around it and drill for drain...

If you want to make your own mother culture, go to whole foods or any store that carries all natural raw unfiltered vinegar in the style you will be making (i.e. apple cider, red wine, white wine etc...). They all have a slightly different culture in them, so don't use an apple cider culture to...

Grain Bill: 4.5 lbs - American 2-row 6.0 lbs - German Red Wheat 1.0 oz - Hallertua pellet hops - 60 mins 0.8 oz - Whole Corriander (craked in mortar & Pestal) - 15 mins 0.6 oz - Dried Lemon Peel - 15 mins Single infusion mash for 90 mins @ 155 Batch sparge @ 185 to acheive...

The product is only available for commercial use and I am not 100% sure I will be able to use it myself. I have to talk to a few people at the corporate office to determine if it can actually happen. At any rate, if you want to check out the product, the link is here: DuctSox Fabric...

Just transferred to secondary last night. That stuff was crystal clear after only 7 days in the primary. Great, simple, quffable beer. It's been said before and I'll say it again, simplicity often produces great things.

I am waiting on parts to arrive, but I will definitely document this for you. My idea is similar to the above suggestions. I am planning on a ranco to control freezer to lagering temps and a computer fan to control fridge for ferm temps. I am thinking of rigging the fan through a product my...

wasting the work day on homebrewtalk.com - $0 failing to remember vocabulary lessons from school - $0 Reason to go to thesaurus.com to look something up.......priceless Elucidate - what to say when "explain in detail" just isn't enough.

Looks like there is one compressor on this. I think I am going to wire the Ranco and set the freezer to run arouns 35. Then I will mess with the airflow settings to the fridge and see if I can maintain anything in the 60's while keeping the freezer at 35. If it's possible then problem solved...

Have you tried adding gelatin or sparkaloid? They are finings that will help to clear your wine by helping sedient to drop out. Also, did you add pectic enzyme? Strawberry is very hign in pectin I believe, and without an enzyme to break it down you could be making a "hard preserve".

I was able to score a barely used, recent model GE side-by-side standard size refrigerator. I would like to set this up for fermenting in the refrigerator and lagering in the freezer. Is it possible to install 2 controllers to accomplish this? I was speaking to a friend and he believes there...

I think that equals 120%. That sure is one way to stretch your grain dollar. :D

+1 on this. Garlic wine has almost no body whatsoever so the raisins will add that to it. If you don't use them your wine will be 2-dimensional rather than 3-dimensional. Part of what makes wine great to cook with is not just the flavor of the grape (or garlic or fruit) but also the...

The commercial hard lemonades are actually malt based. I'm not exactly sure how they are made but maybe you could try making an un-hopped 100% 2-row base, stabilize, sweeten and flavor with lemon. Then make your tea wine, and mix like a half & half. Just a thought.

Yes, use a towel, and stir regularly. The wine will benefit from O2 during the first stage of fermentation. I do all my wines and meads in a bucket covered with a towel. Once I get the gravity where I want it, I rack to a secondary.

Go to winemakingtalk.com and talk to a guy named Luc. He seems to know eveything wine.

I don't know that I agree with you on this. I know specific gravity is the major contributing force behind it, but we had many problems over the years, mostly with long draw systems that wern't balanced properly. We worked pretty closely with Guinness to on these issues (in the days prior to...