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Googled a bit and couldn't come up with the right terms to produce results. SO: As I was using my hand-pump sprayer to spray lawn chemicals, I thought about using one to deliver starsan as an upgrade to a hand-held spray bottle. Thing is, I've left plastic and vinyl in my starsan bucket for too...

I know, I know: pictures pictures pictures. Unfortunately, this was a bit too hard to get the camera to focus on to get a good shot. So, to describe: This SHOULD be a perfectly normal batch of cider for me; in fact, it's supposed to be a control to compare against a test batch of two new...

Googling around a bit didn't give me any leads, so: Anybody have a source for a concentrate (preferred) or juice from honest to goodness cider apples? I'm looking for something in the bittersharp range; something with a good belt of tannins and acidity that I can use in small quantities to bump...

SO, I've been making very well-received, but very sweet, ciders for a few years now. The recipe is pretty much the same one everyone else seems to use, and had its roots in the now-famous "caramel apple cider" thread here on HBT: 5 gallons store-bought juice; 2 pounds light brown sugar; 4 tsp...

I cruised around the forum and Googled a bit and didn't find an answer to this one. Looking at Google Images seemed to give me a mixed bag of results, so I thought I'd pull the trigger and start a new thread; also doing so to keep the other pasteurizing threads on-topic. The official question...

SO, I fermented 5 gallons of my tried-and-true cider and split it into two separate 2.5 gallon torpedo kegs, flavoring each batch according to a separate recipe. Oddly enough, even though I followed proven recipes, both seemed more tart than usual. I'm going to give them a couple more days (a...

So I guess the joke would be something along the lines of "the only exhaust they'll produce is water... as they deliver their watery payload." ...Maybe something about routing the exhaust water into the tanker to improve flavor... I'll keep working on it...

Yeah, I know, it's cheating. THAT SAID, in the deepest and darkest corners of my quickly-fading memory I recall hearing about beer glasses that were etched on the INSIDE to create the tiny defects necessary to create those lovely streams of bubbles that flow up from the bottom of the glass. Or...

Anyone doing relatively large batches ever fab up (or have fabbed up) a fermenter that is basically a tank or sleeve that is built to match the internal dimensions of a commercially available chest freezer? Or maybe an array of two or three that would stack side by side with little or no lost...

When I'm cruising the recipe forums, I can usually gauge how good one is by how many replies there are in the thread. Example: the Centennial Blonde recipe, or Edwort's original posting for apfelwein. Along that line, I've checked around the recipe forum and can't seem to find a peach cider that...

Hi all. I did a bit of Googling around HBT and found a couple of threads that discuss poor keg cleaning as a source of infection. SO, I promise to double down on my keg cleaning and sanitizing. BUT, I've had two kegs just lately that have: - gone sour over the course of the keg - sat for...

SO, I tend to be a run-of-the-mill ales and IPAs kind of guy. I've brewed two stouts so far, both of which seem to have turned out OK. For the record, I do full boil sized BIAB. BUT, I'm kicking it up a notch and trying to brew marubozos RIS (HBT 2011 award winner). This is a much bigger stout...

EDIT: Got rid of it.

I'm putting this in General Discussion, as I'm sure the folks over in the "real kegging" forum would flame me out of the room. :mug: I also Googled around here a bit, but nothing came up other than the usual TAD discussion threads, most at least a couple years old. I just gave myself a "tl;dr"...

SO: due to a hiccup in the brew pipeline (I'm so very punny), I'm going to be kegging TWO beers tomorrow. My plan is to use a hop tea on both, but my intent is ALSO to drink one keg down until it kicks, then start on the second one, rather than drinking both at the same time. Both are similar...

Ok folks, a search turned up empty. Let me know if I'm overthinking this one, as I do a lot of things about brewing. I'm running a standard sized bag in a 44qt Bayou Classic pot. Been having a blast with BIAB: efficiency isn't stellar but more than good enough to keep me happy. BUT, that's...

SO, I'm really excited by some of the posts I've seen lately showing how some folks are using CO2 pressure to move your hooch from primary to secondary/keg. I know head pressure usually does the job on this one, but I like how people are doing this to keep their finished product oxygen-free...

Something tells me I'm WAY overthinking this, and a search didn't turn anything up, but... The local gas distributor is pretty proud of their CO2 fills, with a recent price increase "because the gubmint made us put 'beverage grade' all over everything." Here I am, listening to the "blub blub...

I'm dropping this one in the general discussion section since I'm hoping folks might have had similar issues with this in the past, it isn't SOLELY related to kegerators. That said, if the mods prefer to see it in the kegging forum, I understand. THE SITUATION: I've recently set up my first...

SO, I'm pretty sure I know the answer to this one. BUT, just to be sure: My old process (for ales) when bottling: Brew, let 'er sit in primary for at least two weeks (as needed, but usually two weeks gets it done for my relatively simple recipes) bottle and let sit some place warm to carb up...