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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. T

    Do NOT do this to your SS aeration stone

    I've had some problems with clogging of my 0.5 micron stainless steel aeration stone despite the fact that I cleaned and then dried it by running air from an aquarium pump through an online filter. (I use an O2 tank to aerate the wort). On the advice of a fairly reputable DIY site, I put my...
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    Molasses and sour taste

    I brewed a seasonal (Christmas) ale last December and was very disappointed in it. It had a distinctly sour taste that I originally attributed to a contamination in my equipment. Never was very happy with that explanation because the beers before and after were really good. I'm also careful...
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    Protein Rest with German Malts

    Should I do a protein rest for my Munich Dunkel (Base grains below)? I've read many of the posts on protein rests on this forum as well as a couple of articles. It seems to be the general consensus that this rest is only needed for less well modified grains. There does seem to be some...
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    Bastard Stepson Hard root beer

    I'm in the process of brewing the above kit from a on-line retailer. Most of the reviews on the site were positive but a few mentioned that the artificial sweetener to be added to the secondary imparts a diet soda (i.e. saccharin) flavor to the beer. I'd like to avoid this. What would be a good...
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    DME for yeast starter in mead

    I got some DME with a yeast starter kit. I was wondering if I should use the DME to brew the yeast starter (Wyeast 4021 Champagne liquid yeast). Or should I be a purist and use honey? I thought the DME might have more nutrients and get the yeast off to a better start. On the other hand, I don't...
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    Filtering Spring Water

    I have a seasonal spring in my back yard. It has some flow except when it's been really dry for a few weeks. I don't know the quality of the water as I've never had it tested, but it has a fair amount of particulates in it. It tastes good (I wasn't brave enough to swallow any!) so I'd like to...
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    Batch Sparging in Mead Recipe-confused

    I've found a couple of recipes for dry artisanal meads that call for batch sparging at 148 F for 75 minutes. This recipe was created with BrewSmith software and maybe this step was thrown in by the app, but I'm confused about this step. To summarize the step directions: 6.2 gallons sparge...
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