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I would suggest you add the lemon juice on bottling day (kegging?). Draw a precise pint from the bottling bucket before adding sugar and then add a very small and carefully measured quantity of juice. Taste it, if not lemony enough, add more until you get near the taste you want. After that...

I had a little trouble finding this (not sure why) so here's the link...LOOKS GREAT, just what I had in mind. https://www.homebrewtalk.com/showthread.php?t=490055

I, and many others on this forum, have repeatedly just pitched dry yeast into a batch with very satisfactory results. As in some of the most recent posts...this feels like complicating the process to me. Now if you were brewing some kind of super-clean beer for a competiton or something, this...

I do 15 gallons batches of all grain. I often get an extra gallon or two off the mash tun an hour after sparging to BK as 35 ponds of grain holds a lot of liquid. I save 1 gallon milk jugs, fill them then straight to the freezer. Sometimes I wait for 7 gallons then do an easy 5 gallon...

Yea, not the biggest but I've seen smaller bodies with better antlers. (had to edit that to replace the word "rack" so as not to start those comments). He was not a "short-bodied" youngster. Probably 2.5 years old. Net was 370 pounds of 100% boneless, super-lean, all-natural, deliciously...

Another view. The shooter was on the other side of this bog...about 150 yards. 11 hours later we were back at camp having carried out the 4 quarters, neck, head and bag of "burger meats, straps and loins...we were not smiling quite as much...next week we try again on my tag...took me 19 years...

Oops...did it again....

FYI all...made SWMBO VERY happy with this brew...and it seems to get better with age. Highly recommend it. We did side-by-side with real AB and honestly could no decide which tasted better...altho there was a difference (of course)

Better late than never

That's a great idea but my concern would be "marinating" the diffusion stone and hose that long. When I aerate with my O2 kit, I am always worried about the stone sanitation (so I boil it every time). When I was doing no-chill, I used the "1-piece, S-shaped Bubblers" filled with good starsan...

upgrade!

I'm curious...do many of you try to keep hot break out of the fermenter? I had in the past but hated wasting so much wort.

I'm curious...do many of you try to keep hot break out of the fermenter? I had in the past but hated wasting so much wort.

Do you bottle? I might consider bottling half the big batch then adding the little batch and bottling the blend. (or some other ratio) Or, depending on the fermenter sizes, carefully stir up the yeast in the big batch and transfer a gallon to the little batch. Let sit for a week. Rack for...

Single tier, 3 burner brew station on rollers, 3 x 21 gallon (aluminum) kettles set up as HLT, MT and BK with quick disconnects and silicon hose with March pump. $500 Instantly upgraded me to 15 gallon yield, all-grain, no-hot-liquid-lifting brewing! Originally, I had upgraded to all-grain...

...just WOW!

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Yes, you can save in the fridge for a couple days (I wouldn't go too much past 3. Your nose will tell you!) or the freezer for much longer. I would recommend saving more than you need in something shaped so that they can continue to drain and you can bake with just the drier grains from the...

I never brewed with flaked rice but I have used rice hulls to facilitate the sparge...I highly recommend you NOT to make bread if rice hulls are involved. Unless you like chewing razor blades! That's my experience anyhow...

So I am drinking this beer now (well, I will be during tonight's World Series game 2...GO Sox!) and I must say it is really fun and interesting to have 3 beers that only differ in how they were dry hopped. The one that's 75% Columbus is very grape-fruity. A little too much so for me but a...