Recent content by laserstone

See this Craigslist link for more information and pictures: https://sfbay.craigslist.org/eby/for/d/berkeley-keezer-kegs-and-taps-for/6888404340.html Located in Berkeley, for pickup only. All high-grade, stainless parts, and new 2.5 gal ball lock steel kegs.

With the setup in the wiki/first page, am I right in assuming that the fridge and heating tool can be plugged into each of the sockets and powered that way? I'd prefer to avoid messing with the compressor/temp controller of the fridge itself. Also, is the "eurostyle" connector mentioned in...

I'm a very technically inexperienced brewer looking to attempt this project as my first foray into the technical world. I'd have someone who knows what they're doing help me on the actual assembly, but in the meantime, how did all of you acquire the knowledge/skill to understand how to wire up...

I'd love some help converting this 5.5 gallon IPA recipe to a one-gallon fermenter volume (1.5 gallon boil). 1 gallon works most conveniently for me, so it's what I do, but this recipe is proving challenging for me to convert because it's so hoppy (hop utilization changes), and so a simple...

One gallon exclusive brewer here, looking to upgrade my system to temperature control with a chest freezer. I'm looking for a machine that can fit at the least one or two gallon carboys or one little big mouth bubbler - is 3.5 cu ft large enough or does the hump get in the way? I'm very...

First beer brew, BIAB cause I have the equipment, could anyone help scale the all-grain recipe to one gallon? Specifically, what should I set my boil volume to, and how much hops should I add? I'm assuming the rest of the ingredients, e.g. grain and lactose, are just 1/5 of the given values...

Last time I tried this I used "glutinous" Thai jasmine, but I recently moved and I can't find the same brand at any local stores. Is supermarket (normal, non-sticky) jasmine rice okay to use, or should I stick to sticky rice like sushi rice? If I do use sushi rice, will it affect the flavor? I...

Do you allow some mead to foam over, or do you try to keep it all inside the carboy?

Hey all and @loveofrose, I started my first BOMM just last night, in a 1gal carboy, and was wondering how best to quickly degas (and how thoroughly to degas). Swirling the carboy creates a lot of bubbles (but there seems to be no end to them), and if I cap and shake, I risk an explosion. With...

Hey all, question from a newbie here. Planning on giving the BOMM a go in the next couple days, and I had a question about nutrient addition: I have Wyeast Nutrient Blend on hand; would it impact the result if I added 3/4 tsp of this nutrient blend at sugar breaks instead of the DAP/Fermaid K...

Harvested at exactly 3 weeks. Tasting notes: smell reminiscent of rice vinegar without vinegar notes. Very sweet, almost syrupy, some alcohol burn. Very complex tangy flavor and aftertaste. I'm not sure I like it as it is, but it's tolerable, and feels potent already. Couldn't get any lab...

What's this wine supposed to smell like when it's in primary? Mine smells like a mix of banana and something acidic, and I'm wondering if I went wrong somewhere. Edit: it tastes fine though, still very sweet and banana-y with a hint of alcohol.

The alternative is waiting closer to two weeks (when I get back) to shift to secondary. Would you consider that a better option than a 6-day primary ferment?

Newbie question here: can the wine spend less than 7 days in primary fermenter? Tomorrow is basically the only day I can start primary but I leave out of state on the 7th day.

Hey all, newbie to brewing here, started my rice wine batch about two weeks ago. Thai jasmine, 3 cups, 1:1 water, 75-80 ferment temp (it's hot here). Had some mold growing but it seems to have disappeared as of a week ago. Smells sweet and alcoholic, and began to bubble like crazy just...