Search results

I have organic apple juice. There's a lot of apple pulp in the juice so measuring with a hydrometer won't work. How do I know how much sugar to add per gallon of juice I'm using? Thanks in advance for any help/suggestions?

I force carbonated my first keg over a week. I used the temperature/pressure table for my proper volume of CO2. After a week, I let it sit for a couple of days in the kegerator with the CO2 removed. I put about 5 PSI on the keg and served it this past weekend. It came out great. I...

Is there a way to bleed off pressure through a pin lock relief valve or do I have to do it through the inlet post? I wasn't sure if there was some kind of tool to do it.

I had some questions about CO2 in solution that I hope someone can answer for me as I am new to forced carbonation. I'm going to think while I type so hopefully it doesn't get too convoluted. I had a brewer give me these numbers for carb'ing a Kolsch, assuming I just let the keg stand in...

I had some questions about bottling a beer that will have fruit added to the secondary. I was thinking about doing blueberries or strawberries, and then I realized I need to figure out the answers to some important questions. Do you have to let it completely ferment the fruit sugars and then...

I was considering barrel aging a beer, but I can't seem to find an answer to one simple question that seems pretty important. If the barrels are 8 gallons, do I want to brew 8 gallons of beer to fit in the barrel versus a traditional 5 gallon batch?

I was planning on adding cacao nibs and vanilla extract to a stout. Based on other people's experiences it sounds like the vanilla beans are done in the secondary fermenter. The cacao nibs can be done either at the end of the boil or into the secondary, but if I'm doing vanilla in the secondary...

So I just read something about not bottle conditioning in growlers as they may be a potential CO2 pressure build up problem. I've never had a problem thus far, but I am afraid now. What can I do right now? The current plan is to drink those bottles that have been around two weeks as soon as...

I got into home brewing and have found that working for an industrial supplier has been very good for getting equipment cheaper. I was looking into getting a brazed plate heat exchanger, but I didn't know what size to get. I know the units are not very large, but is there length/width with a...

Let me start off the post by telling you that I am the least handy person in the world. Fortunately I have very tool-capable people that work for me. As a double bonus, my company sells valves for industrial/commercial systems so I'm sure I have all the parts available in my warehouse. I just...

The way I was taught to brew with extract was to use half the total volume and top it off with bottled water. This saves boiling time and cools the wort pretty quickly too, but it seems to me you could use even less water and just top off with more water. It seems to me that you could use 2...

Why do we use carboys for secondary fermentation rather than another plastic bucket? What about plastic carboys? Is there a difference in the containers?

I've brewed beer a few time and was interested in making a batch of mead. I have all my equipment from brewing, but I was wondering if someone had a basic ingredient list, or a place to buy a bundle to start my first batch of mead. Thanks in advance for any replies.

I'm new to this forum (second post after an introduction post). I've brewed twice and just kind of estimated temperatures when doing so, and I got pretty lucky. The beers turned out great. I did want to stop relying on luck and buy some thermometers. I'm fortunate enough to work for a company...

I'm a new brewer, working on the third batch tonight. I don't understand all that goes in into why the beer comes out the way it does, but I like making it and I like drinking it even more. I did a pale ale to start and an IPA with dry hopping as the second. Tonight's beer will be a Belgian Dubbel.