Recent content by Clavain46

Yes sample. It might be a tad green but it's still beer, it won't hurt you and it might be delish. I usually sample on day 7 in the bottle, if for no other reason than to see if it's carbonating.

Ok. Fact is there are as many ways to make beer as there are beers to make! I've done killer brews in buckets. Keep them clean and take care of them and they'll do you fine. Full boils are great if you can afford all the gear, but not necessary, especially if you're doing extracts. Carboys are...

Just keep it clean and your spigot will be fine.

MindenMan my OG was indeed 1.050. Ingredients for the lemonade simply state "sugar" so I'm guessing sucrose.

Had one of these today to contrast with the Sam Smiths Chocolate Stout I had the other day. Not even close. Sam's is sooooooo much better.

I stuck my head in the brew hole today an noticed it is just about done bubbling and already starting to clear. Day 5 primary fermentation. I guess in a week or so I'll do gravity and taste test to see if it came out ok.

Coopers Ale prehopped kit. Was actually pretty good!

Check out the "Craig Tube" videos on you tube. He uses prehopped kits all the time and has lots of ideas for tweaking kits. I used coopers a long time ago and always got good brews out of them.

Dessert!

Oh and to be clear, it's still fermenting after two days, just slowed way down.

So I started my first batch of cider. Used Apple juice with only ascorbic acid added (2 gallons) and 54 oz of blueberry lemonade (no weird additives in that) and used danstar belle saison yeast. Fermentation took off after a few hours went hard for 24 hours or so then slowed way down. Temp is...

2.5 gallons of hard apple cider with blueberry lemonade. Using belle saison yeast

I second the the freezer with temp controller and the inkbird plug and play is a great unit for the price. Look around on craigslist or something there are always used freezers or fridges around for cheap.

I just watched an interview with John Palmer who suggests just leaving it in the primary and that the quality of todays yeasts is so good that moving over to a secondary is not necessary. I've always used a secondary though, simply because it aids in clarifying before bottling.

on a similar note, I was wondering about these in-line filters: https://www.amazon.com/dp/B007I6MN72/?tag=skimlinks_replacement-20 Anyone use them? Do they work?