What would you make to help brewing/fermenting or prep work for brewing?
And no "A D#%nBrewery!" types of answers!
I would print a conical fermenter that fits in my cellar which is a funky shape and would need a custom "Print".
Hey prince! It has been a while and I didn't know you were on HBT!
Anyways, looks like I know what hops I will definitely include in my hop garden this fall. :mug:
So I have decided to finally buy a chest freezer to make a keezer since now I need it for chilling wine.
Should I try to do all of my degassing before or after I do my chilling to ~28 degrees for two weeks?
Preferably I would like to degas after racking off the diamonds when the chilling is...
So I finally brewed this as a 10 gallon batch and after waiting anxiously for about 36 hours they are both fermenting away in the primaries.
OG was ~1.090 so pretty much what was planned and the yeast is Wyeast 1214 Belgian yeast so I will be keeping a close eye on it to make sure the airlocks...
That is awesome, what made you decide to make the leap to brewery owner?
I can't wait to finally brew is since I saw it over a year ago it has been in my list!
I am finally going to brew this, ever since I found this recipe it has been on my list. Going to stick with original recipe and make a double batch in hopes it will help it last so that it can properly age!
Thanks Yooper! I will be getting a kegerator some time to do cold stabilization because I don't want to take the chance on ruining a batch of wine even though it is pretty unlikely.
My garage is detached and they currently reside in my basement at ~50-55 degrees, I dont have an old fridge large enough to hold a carboy.
I was looking for confirmation that it was worth the possible hassle to try to get the wine diamonds. Thank you for the information.
Once I get it to a...
I have about 35 gallons of various types of grape wine that have been aging for 3 or 9 months and have been told that dropping the temperature to ~28 degrees F for two weeks to get the tartaric acid to drop out.
Now this would require putting the batches outside and possibly having them freeze...
I have seen people do something like "Keywords: keg, carboy, corny, tap, beer, demijohn" at the bottom of their list to make the keywords inherent to the listing itself.