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was thinking of the o-ring option, but wouldn't those break down during 60-minute boils? also, what are your reasons for steering clear of keggles?

starting all grain, just bought a keggle for my boil kettle. was used as a mash tun previously, and heres my problem. there's about a half-inch hole drilled through the wall of the keg, and that will be a huge problem for me trying to use this as a boil kettle. do you guys have any experience...

hey all, just finally moved into a house with a huge garage (used to live in a 1br apt) and converted to all grain. seeing all the buzz about these NE style IPA's, and seeing a lot of different recipes online. anyone have an all-grain NE IPA recipe they've tried and liked? let me know!

that's exactly what happened, way too much trub was left over from the boil and the entire valve was clogged. decently bummed by this, will have to run the wort through a strainer next batch. :mug:

saw that thread and attempted, but the yeast was caked on. definitely hit it harder than a tap too, haha. bottled today and it was simply awful with how much yeast clogged the conical, so i'll for sure try to pitch wort onto the yeast in the collection ball from the get-go next batch...

hey all, got a fastferment 7.9gal conical for christmas and my batch is just about ready to be bottled. i'm somewhat bummed because the majority of the yeast collected on the sides of the conical rather than falling to the bottom of the collection ball. my question: would my beer still...

ever since my first batch i've used honey. thats what the directions stated in a starter kit i purchased, and it's worked ever since. if it's not broken.. :rolleyes:

hey all, just bottled an IPA with a friend yesterday. everything went as planned, and as of today there seems to be a normal amount of sediment sitting at the bottom of the bottles. i've had 3 successful batches thus far, so the resting sediment doesn't worry me. my question for you all...

sounds like a plan, i need to run to my LHBS and grab a wine thief. also, i froze half of a gallon of the same cider to "backsweeten" for the remaining 4.5 gallons. hopefully that will be enough to sweeten all of the batch! *if i don't like the product i already have concocted

i'm not totally sold on it clearing before bottling, i was just assuming that was the way to go via reading different posts on here. i haven't tasted it yet! should i take a sample before bottling as a reference?

hey all, got 5 gallons of local cider from a farmers market, and the cider was pasteurized. basically just dumped 4.5gallons of it into a 5gal carboy, added two packets of red-star montrachet wine yeast and a tablespoon of yeast nutrient. i pitched it exactly a month ago, and it's...

looks awesome so far :rockin:

ok, looks like i'll just be pitching yeast onto the cider tomorrow. when its fermented out, is it acceptable to follow the same guidelines for batch priming 5 gallons of beer? i usually mix 2cups water and just under half a cup of honey into the wort, figured i'll do the same for the cider.

my plan was to keep it in a swamp cooler to maintain somewhere around mid-60's for fermentation. keep in mind i've only done beer brewing so far, and have no idea what temperature is appropriate for cider.

awesome! so my last question for you is, will i need to use campden tablets or can i just dump the 5 gallons in and pitch yeast? it's been pasteurized (not sure if hot or cold), and have no preservatives or sugar added.

hey all, my wife and i went down to a local cider squeeze and purchased 5 gallons with the intent of making a batch of hard cider for christmas. questions: - the cider is pasteurized (no sugar or preservatives), does this mean i'll need to use a campden tablet before fermenting or not...

thank god for this thread revival, so much info. now i can make the wife some beer :D

https://www.youtube.com/watch?v=zHWy_Vlw3J4 ;)

i sure did. bottling my next batch in 2 days. going to boil 3/4cup corn sugar in 2cups water for a minute, let solution cool to room temperature, add to beer (after beer is racked to bottling bucket), gently stir priming sugar throughout the beer, bottle, sit for 2 weeks @room temp (low 70s)...

i did have some gushers. at the time, i assumed it was because i split the batch nearly half and half with one have having peach extract added to the bottling bucket and the other didn't. in my mind, i assumed that the half with the extract had much more sugar and was the reason for gushers...