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Hi. Just started this a couple of days ago. How important is it to rack the mead (whether once or twice)? I'd really rather not, if possible. Thanks!

My father and I built a keezer recently. Thought I'd share some pictures of the process. First the finished product: You can see all pictures of the process here on imgur. Thanks for having a look, I'd be happy to receive comments/suggestions/questions.

I see, very interesting. I'm waiting for my next, acid-malt-free batch, hopefully I won't be having these symptoms again.

Wait, what does acid malt have to do with sulfur?

Interesting. I'll try to ride it out next time and see what happens.

I've never used the lager yeast before, but like I said, this happened with the ale batch too. I don't have any problem with any dairy products or anything that has lactic acid (but both my mother and sister have a bit of lactose allergy). It's weird, I'm starting to get worried I might be...

Been brewing for five years now. Never had the chance to brew with Acidulated Malt before since it is quite rare in Israel. Decided to brew my first lager, and bought a bit of Weyermann Acid Malt from the only LHBS that carries it. I got enough acid malt for two batches, so I had the lager...

An interesting new product called "The Amino One" popped up on the interwebs today. Supposedly it's a platform for growing living cells targeted at schools and hobbyists. They mention homebrewers as well, but their website is a bit confusing to me ("Apps"? what apps? what are they talking...

I found the problem. There's a groove on the inside of the faucet where the piston should fit. See this picture. Once I reassembled the faucet correctly, the problem was solved.

I bought my first ball lock corny keg and I'm in the process of kegging a batch for the first time. I also bought the CMB V3S faucet for serving. So anyway, I hooked the faucet and regulator to the keg filled with cleaning solution. I set the pressure on 2 psi and open the gas valve, and the...

This has been discussed a lot in this forum, you can find several topics using the search function. It has been done by members here before, and the general concensus is that they use the same yeast.

Interesting options. #2 and #3 don't seem likely culprits, as I actually cleaned any burned on malt from the kettle with vinegar a few days before and it was squeaky clean. I always use the same water, I won't bore you with the profile but it has a pH of 6.8 and I always treat it with gypsum...

I hope so, though from experience I doubt it will be much lighter. Plus, I've brewed a lot of light colored beers before and they were all light and yellowish post mash. This one took my by surprise. I hope you're right.

I brewed a witbier yesterday (Hoegaarden clone), a 2.5 gallon batch, using 2.8 lbs of Pilsen Malt and 2.8 lbs of flaked wheat. Mashed at 154F for 60 minutes. The wort post mash was very dark, much darker than a wit should ever be (see pic below). Basically looks like a Dunkel I would say. The...

Just noticed this post. Hope you found a solution, if not I'll tell you what worked for me when I had the same problem. From time to time, between batches, before putting away the cube for storage, I fill it with water and a little bit of bleach and vinegar, with a dilution rate that qualifies...

I used Karo's clear white syrup the first time I made this. I've actually just a few hours ago started fermentation of this recipe for the second time, but now I just made my own syrup by combining 200 grams of table sugar with about 60 grams of water and bringing the mixture to a boil. My OG...

By the way, if this is not your first infection, I think it's time to review your sanitation process.

Seems so, sorry to say. Take a look at the post your infection thread.

You can order customized attachments for the 12L model from Destillatio in Europe. For example http://www.destillatio.eu/en/cap-with-hole-for-speidel-container/a-1112/.

I do BIAB, no-chill. Assuming a 60min mash and 60min boil, I would say 3-4 hours, sometimes more.