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I think you misunderstood my thoughts. I’m saying that even dirty grapes full of wild yeast get fermented by dominant commercial strains found in the winery environment. I think the chance of finding a truly native yeast capable of surviving 4% ABV is very low- and in a homebrewers house I...

Please disregard my sparge temperature recommendations if you are batch sparging- I don’t have any experience. Fly sparging isn’t difficult with your set up, all you need is altitude. As for the arguments between the two, I defer to others. I personally like fly sparging, but that’s because it’s...

I really don’t understand this liquid yeast thing. I am visiting white labs this weekend and plan on demanding an explanation from them so my mind might be changed by Monday. I can’t say that my QC is good because I don’t sanitize worth a damn (hint: it doesn’t f’ing matter!) but my beer is...

I agree with the smaller batches idea. The process may not be totally scalable with your equipment so see how much grain feels right and base batch size on that (it may end up 2 gallons or 4 but every bit helps). I refined my process and equipment by making “house” beers. A chuggable saison is...

My comment of not believing in wild yeast refers to my belief that commercial strains are so strong and probably ubiquitous in a homebrewer’s house that my bet is that you probably caught a few cells of it and it out competed any wild yeast that may have been in the wort. I work with wild...

$0.02 from a wild yeast enthusiast. Remember that beer was invented before we knew yeast existed- the process is selective for S.c. The take away being that if it’s fermenting, you’ve got beer. As a wild yeast enthusiast, I don’t believe in wild yeast... my guess is that a commercial strain...

I imagined that the nipple itself would be welded into place. https://www.homebrewing.org/12-x-2-SS-Nipple_p_4638.html?utm_source=google&utm_medium=shopping&gclid=EAIaIQobChMIxaG3zffv2QIVCIvICh3bCgxbEAQYCSABEgL2FvD_BwE A nipple that had an unthreaded portion could be welded into place and cam...

Sounds huge, neat. My only input is that the guys I used to brew with in PDX would age barley wines for a year. We’d drink old barley wine while making new ones, true dedication. A year may be extreme but I think time can only help integrate such strong flavors.

I don’t see how bubblegum could have been the result of a cold crash if FG was stable. Theoretically, if the yeast was still fermenting and got stressed during the cool down, they could produce “off” flavors. Make sure you rack as anaerobically as possible (CO2 purge vessels), but bubblegum...

If you are a true beer connoisseur, then you should only drink two types of beer- free and/or cold. In the world of beater truck guys, I’d say a 24 pack of anything is a hell of a compliment.

Pectin is mostly a concern for filterability, though it may lead to haze (to which I say who cares?). They probably add it to increase viscosity but it shouldn’t effect the beer’s taste. When using fresh fruit, I blend it with campden tablets and add it in secondary. It takes a lot- when adding...

Why not a 1/2” npt nipple for your cam locks? ( or whatever they are threaded to). You can get the cam locks pretty cheap and then you never have to worry about different connections. Consistency is nice if you want to take hoses off to clean.

No man ever failed due to overestimation of their wives’ opinion. Then again, every wife seems to think their husbands are dumb and we’ve accomplished some pretty neat stuff over the years. Also a bunch of stupid and terrible stuff... Batch sparge should keep you pretty safe- worst case you...

And queue the *********. Looking for an argument? I said 7.5 is high, I boil off 1 gallon typically but there is no harm in boiling off more. I said that I personally don’t like biscuit and he should make sure that pale ales that he likes use it. If he loves SN, then by all means go for it. I...

I’d say Munich would be your best bet, but nothing is wrong with a 100% 2-row beer. I use this website for malt character- https://www.winning-homebrew.com/malts.html I did a quick search for a boulevard pale ale clone recipe (my “if you could only have one beer for the rest of your life”) and...

Welcome to the party, below are my thought which are worth what you paid for them: - 7.5 gallon boil volume is high, I rarely boil off more than 1.5 gallons unless I need to- slow brewers boil with one stream of bubbles works fine. That said, efficiency increases if you sparge the crap out of...

I know this is a dead thread but I found it while googling. Went from sitting on my butt to sparkling wine in less than an hour. Local auto part store in BFE had everything I needed. Bump, this is the solution you’ve been looking for.

Not enough people saying “whilst” on this website. Keep on posting, it will be fun for you to have a record of your hobby.

The brown ring is the clear beer up top.

10 years is pretty impressive. I spent about 5 years on picnic taps before making a collar for the freezer. My shed has been the recipient of equipment for three of my quitter friends- so I had to stare at a bucket of faucets every time I got the lawn mower out and they finally broke me. About a...