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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Berliner Weisse - over a month at 80+? Slow souring

    First Berliner Weisse - Standard no boil, 50/50 Wheat and Pilsner Malt. OG 1.045. I pitched a 1L starter of WLP677 (about a 1 week process) that tasted very sour and kept the fermenter around 80F with a heating pad. Two weeks later it was not very sour and the ph had only dropped slightly. I...
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    Ok to use Chrome Faucet and Shank with Cider?

    Searched and could not find an answer... Since cider is more acidic than beer should I be concerned about cider and my chrome plated faucet and shank? Will I get brass leeched into my cider? Should I switch to all stainless parts or a picnic tap?
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    1" hole in SS pot - need help to fix or add spigot

    I got a 9 gallon stainless steel pot for $20 on craigslist (see picture). It has a drilled 1" hole in it. Is there a way to fix it with plumbing solder or maybe a plug of some sort or can I add a spigot? From my web searching and looking in hardware and plumbing stores, 1" seems a little big...
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    Bottle chilled for 48 hours to best absorb c02 then brought to room temperature?

    I'm a relative novice. I've brewed 4 mini-mash batches and I'm about to make the switch to all grain. I've read on here that 3 weeks at 70 is not enough. The carbed beer most then be chilled for 48 hours minimum in order to properly absorb the c02. I have found this to be true (anyone...
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