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Curious as to why your conclusion is that boiling is safer and faster? And why you are only heating up your non boiled gelatin to 86 degrees? 86 won't pasteurize and also makes it so the gelatin won't dissolve completely or quickly which is why you are sitting there stirring forever. 1 minutes...

Russian River uses gelatin on almost all of the beer on tap. They only really filter for bottling.

That was a nice read! I actually live in Grandview not far from Land Grant... Sounds like I need to make my way over there again to see what's up!

Has anyone thought to try adding ginger later in the fermentation? I know some folks rack their brews onto fruit to get more fruit flavor than if fermented with the fruit in the primary. I just bought a bunch of ginger thinking to make ginger cider. I have a batch that I have neglected in a...

It's been a while since I made any cider. And the last few times were probably not done quite properly anyway. Juice has had pectic enzyme added and one Camden tablet per gallon. Does it matter if the Camden tablets are crushed? Or can they just go in whole? It's too late for this batch (I...

I didn't have any luck with that. it got to just about 32F, water was well frozen in it. I attached a piece of copper sheet to the control arm of the switch where it rubs on the cam which controls the temperature. might be beyond some folk's ability... forgot to check this morning what the...

So I tried this last night on the 7 cu ft freezer I bought from the home depot. max temperature seems to be hovering around 33F, but I think my digital thermometer is reading off. there is ice in the 1 liter glass that I filled with water and placed in there to have some extra thermal mass for...

I just realized I could probably check to some extent by looking at the pH to see how acidic it is and from there take a guess as to how much alcohol is there...

Of course it doesn't HAVE to be clear when done. That is totally up to you. If you let it age over the winter it can/should go through Malo-lactic fermentation where the malic acid turns into lactic acid. I can't remember right now exactly the effect on the flavor, but you can look that up in...

None know what the specific gravity readings would look like if something went to vinegar instead of fermenting out normally?

Strangely the batch that I though had been infected fermented out to a sg of 1.0 or so, doesn't seem to have any strong vinegar taste, is BEAUTIFUL orange/amber color, bit doesn't have a lot of body to it. Chilling it now to see if it tastes a bit better cold. Definitely has an a slight...

Have a batch of cider that has been sitting in the carboy since last year... Neglected and forgotten. Was about to pull some and taste it to see of it is still any good. Was wondering if it is still possible to bottle carbonate this in the regular manner, or of all the yeast will be dead? Was...

so I racked a batch of beer about two weeks ago to let it clear before bottling, and it got a white scum on the top of it along with what were a number of large white bubbles that took forever to pop. can I assume that this has gotten the kiss of death and turned to vinegar?

most flexible hose has plasticizers in it that allow the plastic used to be flexible. often these plasticizers are somewhat volatile and leach out of the plastic. I can't imagine they are good for you, and they smell and taste bad. Bisphenol-A is something people have been hot and bothered...

also what kind of hose (material) are you using if you are using 3/16 hose on 1/4" barbed fittings?

what are you guys doing to connect 3/16 ID hose to the picnic taps that are readily available which all seem to have a 1/4 barbed fitting? do you have some transitional adapter, or are you just stretching the hose and forcing it to fit? I tried to run 1/4" hose from my kegs, but I am getting...

the sulfur taste/smell can sometimes be purged, or so I have read. carb your keg, then bleed off most of the carbonation, then carb again. this is supposed to help remove the sulfury compounds.

no bubbling so far, although there was a little pressure buildup in the fermenter (you could see the lid bulging up a bit). the beer I made same time yesterday has been bubbling all day today, so I pitched in 4 teaspoons of yeast nutrient and added some more nottingham yeast with some vigorous...

oh yeah, yeast - nottingham.

brew day. finally. so long as I can find some juice. planning on 3lbs amber DME. 1/2 lb crystal 120L, 2 oz wheat flakes, 3 gallons cider, water to make 5 gallons. boiling DME and grains (after steeping) uk progress hops (acid 4.0) , 1/2 oz. 30 mins and a 1/2 oz for the last ten minutes...