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So far I've done 1 kettle sour and am looking at going to a more "traditional" souring process using Roeselare Blend. I'd like to get a little feedback before I tie up a fermenter for a year (or more). I'm targeting 5.5 gallons into the fermenter and just directly pitching the 3763 (first gen)...

I'm looking into getting a pump for recirculation, whirlpooling, and an eventual CIP setup. What are your thoughts on the usual pumps and fitting types (Blichmann quick-connect style vs cams vs triclover)? Right now, I'm leaning towards: RipTide pump - I don't have any spare valves/fittings, so...

I got to thinking, which is never a good thing... But I'm tempted to do an experimental batch of cider. Haven't quite gotten to specifics quantities yet, but so far: Apple juice Saison yeast Oak shavings/dust Frozen/organic morello cherries Honey (backsweeten to taste) I figure 2 weeks...

I'm just over 7 days into a kit, hit my target gravity range, and was racking over to secondary per instructions when I noticed an oily sheen on the surface of my wine. It isn't white (only noticeable if you catch the light perfectly) and there's still fermentation going on, but could this be...

I've had my 3 gallon batch of JAOM finished and sitting in primary for about 4 months now with everything dropped out to the bottom. Went to rack it over for bottling last night, and fortunately took a sample first - way too sweet tasting. Per Murphy's Law, my hydrometer took a dive off the...

I just got my FTSs (fermentation temperature control system) from SSBrewTech. In short: the system just relies on pumping cooled liquid through coils in the fermenter. The pump cycles on/off based on a temperature controller. Rather than running the lines through a cooler with ice or setting...

I'm a little stuck. Unfortunately, my fermentation is not. I probably should have waited to backsweeten right before kegging, but I thought that stabilizing would knock out and inhibit the yeast. Somehow the little buggers started back up. Should I hit it with another tab or two of k-meta? I...

I'm looking at either buying a dual tap kegerator or building a smaller keezer. What would you recommend, and why? A couple factors: My current spare fridge can't fit anything larger than 2.5 gallon kegs (height restricted). I don't *plan* on running more than 2 drinks simultaneously...

I just purchased a small kegging system (tank/lines/regulator/fittings) and have plenty of 20oz CO2 tanks lying around. I'm not sure if anyone else knows off the top of their head, but will I need to purchase an adapter to connect a 20oz to the regulator? Better yet, I have plenty of adapter...