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Yeah i find mine at Winco, a local employee owned store. but i also see walmart has it locally here. I do a cold brew on it but just do it in a mason jar. At rack to secondary, i then filter it into the fermenter and then rack on top.. This is my process. YMMV

As for bottles. go drink some great beer and save the bottles. No reason to spend $ that could go toward drinking some GREAT beers!

Use bustello coffee. I went from using a charbucks xmas blend to bustello and my coffee stout is now one of my most sought after beers.

Well this has become a right of passage at the HBS. When they have new hires, they must partake to see that ANYTHING can be fermented. Been interesting to see the reactions over the years :) Especially as it ages LOL

Just run the hot water through the center of the airlock with the middle and top removed. maybe 30 sec to a min then run it over the bung. should come right out. Other thing i did was start using the molded carboy stoppers.

I used a plain racking cane until recently. Using hot tap water after sanitizing to start the transfer. I did this for over 2 years without issues. I recently was forced to purchase a auto siphon, my kids ran off with the bottom of the racking cane, and wish I had done so sooner.

To remove the airlock from the bung easier, i take out the inside part and the top. I then put the bung and lock under HOT tap water till its warm. It will then slide out alot easier. I got tired of breaking them and found a way :)

You can always add hop character via a few pellets in your priming sugar water and then filter them as you transfer to bottling bucket.

I made a simple blonde then racked it onto 3 pounds of apricot. People who hate fruit beers love it, as its almost dry, tart and highly carbonated.

(Edit - tile should say contracting out) So I brewed an 11% imperial stout. Been getting rave reviews across all beer drinkers I know. I took some to LHBS and they are going to contact a local brewery, to get me in and brewing on their system while earning a percentage of the sales. Sounds...

(og - fg) * 131.25

http://soda-emporium.com/FRESH-8.6oz-Chaparritas-Pineapple-P2034858.aspx Locally these are less than a dollar :)

the um, cheese

I made a simple kiwi/mango wine... Fermented for 2 weeks on fruit before racking to secondary. No mold.. YMMV

I had some friends try it. One said, dry and sweet at the same time. Another could not think of any way to describe it at all. Third person, well he couldn't get past the first sip....

I cannot think of how to describe it. Not really a way to explain the taste. Def not a milk taste. You could easily make a strawberry version by adding strawberries! I chill and drink it. Mine came out at 11.8% so its a sipper :)

Sorry to dig up old threads but it really isn't that bad of a drink... One of these is it fermenting. other is of finished product. Would I make it again? Matter of fact I have 4 gallons fermenting now