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I just opened a bottle of a raisin porter from a batch that got massively infected during secondary back in November of 2011. I just let it sit for a year and bottled about 1/4 of it last November (2012) and it tastes spectacular.

I use SS braids and the nice thing about them is when they're through with their usefulness, you cut off another length and make another one. I got a 10-foot section from the hardware store and have been chopping off 1 foor lengths for a few years now. When it starts to get smashed up, I yank...

That's beautiful, man :mug:

So in the spirit of taking everything literally, I ask that you please read every bit of advice ever given out on this board and then support your claim :D

Just scald your wort during the boil - same thing?

Based on a recipe I saw around here somewhere, I made a Blackberry Cider using a can on blackberry puree sold at MyLHBS for wine making and added apple juice, a few juice concentrates, champagne yeast, and then blackberry extract for flavor at bottling. WOWEE it is good, but it is way strong...

Detailed inside dimensions are available via the link you provided: H = 34 10/16" W = 51 9/16" D = 28 7/16"

BOOYA. :mug::mug::mug::mug: Big glass of Surly Furious raised in your honor, friends! THANK YOU!

I went to check on the beer I brewed yesterday to see if it had started to ferment and I saw no signs of any activity at all. I pressed down on the lid of the pail slightly to see if there was any pressure and there was a hiss of air coming from under the lid. I removed the lid slightly and...

I made the AG version of this a few months ago. Pretty good stout but completely absent of any chocolate flavor.

I've gone back and forth on this so many times my head hurts, so I'm reaching out to the community for guidance. Having read 50+ threads on the subject, I'm still not convinced which way to go, so here goes: Currently, I'm an all-grain brewer, 5 gallon batches, using a 8-gallon SS kettle and...

if it is an all copper (or any metal for that matter), just stick it in your oven and set it to the highest setting for an hour. That'll turn anything in the chiller to ash which can then be flushed out easily. AFTER it cools that is

You are the wind beneath my wings :mug:

I always wondered that, too (my apologies if you subscribed to this thread and was hoping for an answer). Occasionally I can get mini kegs real cheap, but I'd rather them be sitting in a corny in my keezer. My wife also wonders if we can fill a corny with a bunch of 2-liters of Diet Sprite and...

The AHS "Hop Bomb" or "Molotov Hoptail" used 19oz of hops - I highly suggest it!

There was an excellent thread a few weeks ago that asked the veteran homebrewers what the one thing they would never do without if they had to start over from scratch. Overwhelmingly the answer was the ability to strictly control fermentation temperatures. As someone who usually just puts...

I put a nylon mesh bag into my primary bucket, and after chilling the wort I dump the whole kettle into the back in the bucket. I'll pick up the bag and drain the wort out - like BTY just said, I'll have to fiddle with the back to get all the wort out - moving the bag so the wort can drain...

I seriously read that and thought it must have been a parody site. There is just too much LOL material there for it to be real.

I finally find my way back to this thread - sorry it took so long. I've been there during the middle of the week and on the weekends. When it's busy and when it's dead. Each and every time, I've found that dealing with Derek has been average at worst, pleasant most of the time. I've even...

I've done this at a fellow brewer's - it makes the sparge easy as well. Basically the bag performs the same function as all the DIY conversion equipment, so you're golden!