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I made a picture-heavy tutorial on how I sour mash with wild lacto from the grain husks: http://www.hazardhomebrewing.org/2013/03/25/how-to-sour-mash/

Yeah, I've got some yeast waiting for these hops and it's pretty frustrating. I contacted LD Carlson to ask them about it and they said it had something to do with a lawsuit?

One bottle of this stuff added to 5 gallons of cider is a delicious cherry cider: http://www.gnc.com/Dynamic-Health-Tart-Cherry-Juice-Concentrate/product.jsp?productId=3993793 It's a little pricey though but the end result is absolutely delicious

I have never done this, so my logic may be flawed here, but if you had a large full tank of CO2 hooked to a smaller empty tank and both valves opened, the pressure would stabilize between the tanks, thus pushing the gas CO2 into the small tank. You wouldnt need to push the liquid CO2, right?

I often times use the (linked above) We Dont Need No Stinking Beer Gun method and have had bottles sit for upwards of 6 months with no issue. These bottles have won medals at homebrew competitions, so there is validation to my claim other than "It tasted fine to me, a complete stranger and...

Thank you to the fine folks at SS Brewtech! Good luck to everyone (and hopefully great luck to me!) :)

1 - If they can hold CO2, they will be fine to push beer around 2 - You can get a high pressure rated line to hook the tanks together to fill the 5 lb tank. Those lines are kinda expensive though. I think you can get one at Kegconnection for $45ish

I rubberband a sanitized paint strainer bag to the end of the tube I am siphoning into the keg with. It will catch a lot of the hop material and prevent clogging.

Yeah, it looks like you have your pre-boil(?) volume in there by mistake.

Ah crap. Sorry, I didnt realize this was on the Komucha forum. lol

Russian Imperial Stout - All-Grain Recipe Kit And thank you to the fine folks at HomebrewSupply :)

Thoughts on using cane (table) sugar in this recipe rather than corn sugar?

A friend of mine did this and the stainless is definitely thick enough without the top to support it.

Everyone should have 5 sample glasses with a labeling system to know which glass is which year. Side by side tastings are awesome

HAZARD Homebrewing's 3rd Annual HAZtoberFest BJCP Competition is open for registering your beers today! We have a cap of 200 entries, so register today before it is all filled up! http://brewcompetition.hazardhomebrewing.org/ We are judging based on 2008 BJCP guidelines and all 23...

I ran into a similar issue because the hole I cut in the conduit box was too small. Making that a larger hole, I was able to thread the element properly. Check this page: http://www.theelectricbrewery.com/heating-elements?page=5

Flush your barrel with CO2 first if you are going to have that much headspace. With the barrel not full, you could run the risk of it drying out on the top half. It probably wouldnt happen in a few weeks, but if you continue to put 5 gallon batches into the barrel, consider waxing the top half.

I always used a rubber stopped with an airlock attached. It might not have been necessary, but I didnt want any potential pressure building in the barrel. It depends on the size of and freshness of the barrel and how oaky/boubony you want it. If it is a fresh dumped from the distillery, you...

Sounds like you let a lot of oxygen get to your starter, which allowed the bad bacteria to grow. Was it on a stir plate?

I like the idea. It's pretty funny to envision a cornie just floating around in a hot tub! I do sour mashes often and have never had an issue with bad bacteria taking over. What is important is to make sure you purge everything with CO2, which you seem to know already. My only concern is...