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I should have added that canning with the pressure cooker takes care of sanitization so I skip the boiling step you mentioned.

Nice write up! Add some mason jars and a pressure cooker and you can "can" that wort for long storage at room temperature and save refrigerator space. I have been doing this for years and can't remember the last time I purchased DME.

Great write up! I have used this method for over a year. I cann in a pressure cooker using the final runnings from my mash on brew day. Usually I can get 2-4 quarts in the 1.020 to 1.030 range. Beats just dumping it. Then I simply put in pressure cooker and let her rip while the BK is coming...

I should add, that I only used WLP-001 in primary. Once it was down to 1.020, I racked to secondary and then pitched the Roeselare.

I have a Red Flanders that I plan to add cherries to (my first sour). My problem is that the beer is already in secondary (7 months) and I know I won't have room for the 5lbs+ cherries in my 5 gallon carboy as I minimized headspace originally. My thought was to put the cherries in a new...

I have a 5 gal Balcones whiskey barrel. For what it is worth, here is my experience. First beer through was a 1.091 old ale. It is now in a carboy rounding out. The second was a typical ESB which I am drinking now. Before each use, I filled with 180 deg water for 1 hr. In fact the barrel...

Had a similar event Likely they are dead. But go ahead and try grow a starter. You only need a couple of survivors......you never know But mine did not work out. Good luck

After racking my first beer into my bourbon barrel all was fine and calm. But when I moved it 30 feet to its resting place the CO2 in suspension was released and foaming occurred (duh). So an airlock was definitely needed. Took about a day to settle back down.

I have an Old Ale (very young) that I think may have a bitter/sweetness imbalance. I under estimated by boil off rate and over shot my OG by .007 (the IBU's were already on the low end of the style). The beer has reached terminal gravity and the sample I took was quite sweet. So this has me...

It's a vertical space issue....but I can still dream:rolleyes:

I was thinking along these lines as well. Allow a few days to make sure all is calm. The stand that comes with those Balcones 5 gallon barrels allow them to be stacked but only without an airlock on top Thanks

If using a barrel for secondary aging, it an airlock necessary versus filling to brim and then adding a rubber stopper. Obviously I would need to be certain that the beer had reached terminal gravity. This is for a first use (non-sour) beer. I am thinking the answer for a sour barrel would...

Wow was looking over some of my old posts and was shocked to see that it has been 6 years since my first brew day. Time flys as they say Oh and this batch turned out fine. Typical clumpy English ale yeast I guess

Hi Folks...another new pump owner here and I am trying to make some decisions about QDs. Mainly I am trying to decide if I should use Male or Female QDs on my hoses. What are you guys doing? my initial thoughts: -Female QD's on the hoses would limit spills while disconnecting (fluid in...

I could only find a few references to using Ribbon Cain syrup on the forum. I recently used some in a tried and true Belgium Dubbel recipe (just finished kegging). Anybody else? Results? thanks JR

This could be a dangerous assumption, but given that it is designed to hold 13 gallons of wine, the handles should "handle" it. I would love to find a way to ferment 10 gallons together instead of in (2) 6 gallon buckets. But I can't see lifting that into a chest freezer.....:( Let us...

Been slanting for awhile, but never seen one like this, WLP-023 Burton Ale - 11 days old. Is this ok?

I actually found a very large vase at IKEA. Wide mouth and holds 1 gallon with some head room. Flat bottom and cheap!!

Agreed. It must be canned / sterile wort! OK - Stand back I am trying science!!! Please check my math.... Using Sacc's recipe of: -35g DME -400mL water -2.5g agar I just need to figure out how to replace the DME/Water volumes above with an equialent strength wort (at 400 mL)...

No. My question was (poorly asked), can I use wort instead of DME in preparing my slants? If the answer is yes, then the follow up question would be: what is the formula for mixing that (vol of wort / grams of agar)? Since posting, I read a few more links and it sounds like there are...