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Use a SS tea ball they work good for hops to and they have a chain on them so you can hook inside the keg.

I had an awful mess recently. I made an Samuel Smiths oatmeal stout clone using Wyeast Irish Ale 1084. Well fermenation started kinda slow then after a couple of days it was bubbling nice. So i get up in the morning to go down to my basement and as soon as I open the door I can smell the...

I guess i'm confused. What's wrong with opening the lid to sparge. Everything is getting boiled after so no infection? Mash is over so all your doing is basically rinsing the grains. I'm fairly new to all grain myself so (1 year) so if this is bad can someone explain.

I use the igloo cooler and after i drain my first runnings I just pour my sparge water in the top. Then I stir it up and let it sit 10 minutes. This may not be right but it's simple and I'm hitting about 70 % efficiency which is good enough for me.

Sorry if this has been asked but my brain hurts from reading so many posts on apfelwine. Has anyone had success using concentrate without adding juice to. I was thinking of using concentrate,water, and corn sugar. Any ideas?

I quit doing a secondary all together. Maybe I'm not doing it "right" but I leave it in the primary for about 2 months. Then go straight to keg. I couldn't imagine my beer would be any clearer than it is.

I used liquid nails and attached my collar directly to the freezer then used the hinges to reattach the lid to the top of my collar. It seems to be just fine.

Thanks. I have some ideas for a drip tray but just haven't commited yet. I really hate to add anything and take away from the look.

There isn't any heat to really worry about. The back of my keezer is still open. The chaulk board I installed is just on the front and has barn wood trim around it. I posted a couple pics yesterday in the DIY section .

Not the fanciest keezer but I had almost everything lying around. This is only like a 5 cu ft freezer. I put a 12in. collar on it so I could fit a third 5 gallon corny on the hump. I put the freezer on a pallet and installed some wheels then I attached 1 x 4's from my collar down to the pallet...

I just finished my keezer a couple months ago. I opted to use a real chalkboard on the front instead of paint. I had heard to many complaints about chalkboard paint especially on an appliance.

I did look and found there were a couple things in it for freshness. After digging a little more I found that won't keep it from fermenting but the yeast won't reproduce. so I pitched four more packs of champagne yeast on it and it's going strong now. May not be exactly the right thing to do but...

I am making a very simple cider recipe I found. I used Red Star champagne yeast and after 1 week of not seeing any activity I added fruit and took a gravity which was 1.050 but I my OG was at 1.050 should I pitch more yeast?