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Brewed 2gal Banana Wine last week. OG ended up at 22.5brix/1.117sg (oops). Pitched Wine yeast then after about 5 days pitched Champagne yeast. Just racked it to 2 -1gal jugs and topped off to 1 gallon mark on each with cooled boiled water. Pre-topoff water Sample tested at 13brix/1.010sg...

First of all, I am an all grain home brewer for many years but this isn't for home brewing. I hope this is okay as I'm trying to translate some home brewing techniques into cheese making. I am trying to build a RIMS setup using 12V to precisely control and maintain water bath temperatures...

Christmas Ale (honey, ginger, cinnamon) Planned OG: 1.076 Measured OG: 1.088 Planned FG: 1.017 Estimated FG: 1.021 (based on WLP013 attenuation) I overshot mash running volume. I've been having efficiency issues so I let them go over and just added to boil time to bring it to target...

Did some searching and didn't find anything with this exact scenario. Really, the idea behind this is to cut down brewday time while still yielding a good beer. Primarily around cutting time on getting wort cooled to pitching temp and whirlpooling/waiting for sediment to settle. I fully realize...

I'd like to make a sweet keggle out of it (50L) but it's full. Just acquired it from someone's alley (craigslist free section). The very sad part is it's expired, born on date is Feb 2005. How do I get all the beer out? I don't have a euro tap. I'm tempted to take a screwdriver to it (visions...