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Does a 1/2" NPT elbow fit inside a 2" triclover Tee? The idea is to basically create a 1/2" NPT port inside the 2" triclover port, and should be testable with all off the shelf parts. http://www.norcalbrewingsolutions.com/store/Tri_Clover_Tee_Stainless_Steel_2_Inch.html - Tee...

Inventory management might be slightly improved, but just what does it mean when it warns you about "recently" removing recipes? A month, year, 5 years? It really needs to have a removed checkbox and/or date so you can see that it's done.

If you've never done a large grain bill, be warned, BIAB mashing 19# is a pain. Grain + trapped liquid is ~40lb, so you either have to hang the bag to drain or remove a bit at a time. It's been a while since I've done a big beer, but I've noticed that larger grain bills decrease my...

I recently purchased some 1/4" barb gas QDs, along with 5/16" gas line which is too large. My temporary plan is to use old beer line that will fit the barbs. I had retired the line because it had sat for a long time before cleaning, appeared to have some white spots after cleaning, and didn't...

Really interested in this topic, as I'm about to switch from propane to electric BIAB. Right now, I have a SS sheet with a bunch of holes cut that just rests on the weldless bulkhead inside the pot. All it really did to this point was let me heat to sparge with the propane burner on. I'll...

Penn State supposedly has a brewing club recently started, but it is only open to uh...hotel & hospitality management major I believe. Even wine appreciated courses are only offered to that major, it's stupid. I assume that the university is worried about the alcohol aspect, but it totally...

I have a ~10 gallon lambic solera (Wyeast 3278) that is 1 year old. I am about to remove half to age on fruit, and brew another 5 gallons to top off. Should I pitch a packet of US-05 to help primary fermentation, or let whatever is alive in solera eat all the new sugars? My longterm plan...

In.

I did this for the first time on a large scale last fall. We have an ancient, huge, winter pear tree that is always loaded, so I decided to see just how much fruit I could pick. I froze them until I had time to crush/ferment over thanksgiving(cu. ft. chest freezer can hold about 150lb...

In. Tried making some carbed water for soda this summer, would be nice to get some more information.

Tomato wine is more of a cooking wine as I understand it. I tasted it once and it was terrible, but I also hate raw tomatoes.

I would like to ferment fast please.

You can also try your state extension for info. They might even be able to ID the park trees. I found this from a quick search: Short Seaon Idaho Growing. Try winemakingtalk.com and winepress.us for more wine info. Try gardenweb.com forums for Plum growing info. G'luck.

Fizzycist, did you ever find out what plum grows in that park near you and is it a large or small tree? I think you need to be careful what rootstock you use for plums in zone 4. I live in zone 5 and the Penn State extension service says: I've been putting in an orchard the past two years...

I probably would've gone with plastic seltzer or other soda bottles if you needed them to hold pressure. What really caught my eye is that you're in State College area. I'm used to living in the boonies where everyone is a good hour+ away. We should meet up and trade sometime!

Here's my resulting beer. Roughly 5.5 gal wheat beer, 4lb black raspberries in secondary 8 days. It had a really winey taste at first which I believe came from previously using my secondary fermenter for wine. The wine flavors disappeared with time. It's got some berry flavor and still...

I'd be interested in seeing your Saison recipe. I've tried to make a few darker saisons, but wasn't happy with the body profile.

Two years ago I made a black raspberry wheat. Not sure about the details anymore, but I believe I just threw them in a carboy secondary no bag, no pasteurization. Notes simply say "took forever to thaw and add to carboy." At 1 lb/gal in a 6lb 2-row and 3lb wheat batch, it ended up with lots...

That was kind of off topic, but a really neat blog. I guess what you're saying is racking onto old fruit would make any yeast much less viable? I don't know how much of a concern this would be to me trying to make sours. I want the bugs to be able to have their share of sugars to ferment...

My goal is to brew 1-2 sour batches a year to get a good pipeline going. I'm a big fan of New Glarus Belgian red, serendipity, and raspberry tart, so I plan on using many different fruits. I have tons of wild black raspberries and blackberries now, and eventually hope to get cherries, apples...