Recent content by joeyjojojr

I know my cider will ferment dry. I know the amount of xylitol needed to bring it to the sweetness I like. Can I throw xylitol in before the ferment then?>

I am starting to see this a lot. Taps directly on the OUT with no tubing.. How does the balancing happen here so you are not getting a glass full of foam? Some of these taps have adjusters on them but that will not create the back pressure you need will it? Anyone have experience with this?

I am using a 5x10mm vinyl tube for the put line and after a day the beer in the tube loses all co2 but does not taste bad. There is no beer leaking out so I.assume the co2 is getting out through the tube fabric. After first pour and the beer from the line is purged the beer is fully carbed...

Yes but my question was HOW to account for it

You brew 9 litres but get 8.5L as some of the beer has turned to cake and trub. Does this make the beer stronger then? Should I brew 9.5L or will I then have a beer that is the strength of 9.5L? I guess what I am asking is does the cake and trub concentrate the final product...

If I don't sulphite my mead will it turn to sherry? I am making sure it is up to the neck of the carboy in secondary. When I eventually stick it in the bottling bucket should I sulphite it? When I rack it for the 2nd time should I? What do we all do here? I have a pyment and a show on...

Hmmmm. I use water filtered through a 3M tap. Goes through packed cotton and then through charcoal and silver ion filter. Would that make a problem do you think? I use an immersion chiller. I wash it before use and also I spray with 95% ethanol, let dry, then put it in the pot for 10...

But I have only used bleach this last time. All the other times it was k meta and they all had this problem,

I am using all grain. I sometimes buy them precrushed but last time I blended them lightly. After sanitizing with bleach, everything 20 mins, 1tbsp per gallon. I do the mash for an hour at 66 in a cooler I also sanitized. Boil and cool with cooler and pour into fermenter. Left it for 2...

My beers are always sour and I have eliminated anything i have done in my methods. I have bleached everything and still they turn sour. In a carboy at 20c beer has turned sour. Could it be the 95% humidity, 35c (95c) air that is infecting it as I coil cool the beer?

This is a melomel, not a pyment. How many oz. or grams should I use per litre? This is to be added in secondary. I did a 5 litre batch. I do not want crazy flavour, just nice. Should I add peels?

Hi. I tried my beer after 1 week. Carbed but nothing fabulous. Is the yeast creating off flavours during this mini ferment?

I just compared with another site and the total is also different. Are these sites just pulling these figures out of their asses??? The corn syrup numbers are all different as well!

I am trying to prime 4L of wort and I am getting 2 very different numbers from Northern brewer's calculator which I usually use and beersmith which seem to be under estimating. So frustrating! My wort is 4L Temp is 22C Prime at 2.5 volumes with honey Beersmith gives me 22.57g honey...

Camping for Chinese people I guess. I am Chinese and was interested in this, lol