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I have the spring loaded wand. Came with my starter kit. Approx 2200 bottles later it still works. I rinse clean and sanitize when done and repeat procedure before I do s batch.

I'm in

One more way. I triple rinse and shake after I pour into a glass, about a third full and a few good shakes. I rarely store upside down but I have accumulated boxes so theyre covered. Bottling day its a 10 count to the bottle washer, a hot wipe to the outside, then a starsan fill. Right or wrong...

Which yeast? Some yeasts give me umm gas. The cumulative effect of beers has caused my belt to tighten and that can cause heartburn. Was it a sour?

I have several different smaller vessels that I use for brewing and wine making. Seems I can't always find the correct stopper. And I have plenty. I recently did a wine that had a bit too much for the secondary. I've had this issue with beer before. I know you don't always need a secondary but...

I like Wy1272 AmAleII for a house strain. Ill go about 8-10 generations and then do something else. Always end up going back to it.

Brewing is a hobby. Drinking beer is a hobby. Weekends, holidays, game days, warm summer evenings at times make me go above my two a day limit. It happens. There's days I drink an extra bottle just so I can brew again sooner. I brew what I like. I give it away, love to share but I am the...

Thanks Mallerstang. That's kinda the info I'm looking for. How much fruit did you use in the JackK version?

I get it but have always "diluted" my strawberry wines and they turn out great.

Good advice. Problem is I started yesterday. Starting Gravity at 1.080. I was thinking of adding more sugar and don't think I can find any mango concentrate so maybe I ought just keep it light.

I perused the massive mango wine from pulp thread. I decided to roll the dice on this recipe that is a hybrid of different sources. One gallon of mango wine is the hoped for result. If anyone can add anything I'm open to suggestions. Aldi's sells one pound packages of frozen mango flesh...

I too would love an answer to this question.

I have found a couple of breweries whose beers give me gas. Yes it was trial and error. No doubt one could have a different reaction to a certain strain. That said the starter scenario looks pretty weak without further trials.

Glad you survived. My guess is you'll look more forward to your next brew day than your next work day.

I too use my converted wine fridge for bottle conditioning. Since Ive started doing it that way I have never had to wait over a week for bottle carbing. I tape the thermo to one of the bottles set for 72F and unplug the cooling unit from the STC-1000. I do the opposite for cold crashing...

I'm close in method to the above poster. I'm going on batch 40, its unknown how many times some of my bottles have been used. A triple rinse after pouring into glass(fill 1/3 way shake/dump). I use a faucet mounted bottle washer( I rotate and give a "five-count") then fill with starsan. I don't...

I'm going on three weeks. Finally got a response for the timeline on my customizations. Received another promise, my order did not get updated. If they have a dedicated customer service then that person isn't who they want. I saw the reviews, thought long and hard but rolled the dice anyways...

Ive cold crashed longer than expected and yes the bottle carbing takes a bit more time. I usually try to use my ferm chamber to keep bottles at 71+ degrees to speed up the process. Below 70 takes longer, so winter basement temps are too cold. temp management crucial to the time it takes for...

No glaring errors, looks like a winner. I typically brew APAs and cascade is a great hop. English malts and Northwest named hops always go together.

Like they said in the old thread, double crush, maybe not the same as a tighter crush but less fiddlin around. Rare is the brew I don't add rye and if I don't double crush I don't seem to taste it as much. An .032 ought be good enough. I think that's about where I am set at. Rye is tough but not...