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Well you were close. Meyer lemons are actually a cross somewhere between a true lemon and a mandarin or true orange. Is it acidic or just lemony? You may be able to drop the acidity of out suspension using potassium bicarbonate but I've only really attempted that with wines. You could also...

I recently got that same Duda chiller and while it hasn't gotten its inaugural "flight" yet, it is built like a tank. Seems more robust/heavy than the Blichmann as a whole. Very clean brazing and welds. The guys at Duda were a pleasure to order from. Good luck!

Ok so quick update here. I've been toying around with a few thoughts regarding the rig and I believe I am narrowing down what I'd like to do. Thermometer wise I believe I'll go with a Thermoworks handheld as well as a bimetal somewhere after the chiller. Other than that after several opinions...

Propane in the tank is partially liquid and partially gas. As the gas portion is used, the liquid portion evaporates to fill the "head space" in the tank. As the liquid evaporates it also cools down. If you use too much propane too quickly, the liquid will not have the ability to keep up, and...

All I can think is the propane is igniting and exiting out of the intake manifold. A little scary!

Made a visit to Austin Homebrew and bought some today. Great deal and all individually wrapped per oz. Thanks AHBS!

This seems to be the most logical way to me. The support bar otherwise has to be pretty tall to even get the bag out of the kettle. Would look like a brewing crane. Might as well put an electric wench on there!

Hmm I may need to look into the inlet placement a bit more. My concern about a rack mounted hoist is the overall height the whole stand would have to be. With a 19" kettle roughly 18" off the ground, the bag would have to be lifted at least 19" above its resting point in the kettle, which will...

Yes very similar and no worries about ghetto. Whatever works! I'm probably overkilling a simple pump/chiller mount but at least I know it will be solid :D In regards to the lid, I think I would rather have the input in the side of the pot due to the fact that I plan on having a male camlock...

Yes, I would use an airlock to avoid any contamination. Most of the reason behind a more open fermentation is due to the fact that the must (wine's equiv. to wort for beer) needs to be aerated pretty heavily before pitching. I'm not familiar to the kit you are using but wine is typically less...

I tried to direct link the images through a URL. Just attached them. Thanks!

Hi everyone. Long time lurker and recent poster. I started out making wine and mead and made my way over to beer brewing which I have come to love. Currently I have been limited to partial mashes which I have completed about 12 batches of them. Soon however my house renovation will be over and I...

For beer I would say that is pretty normal for quite a few yeasts. For ciders/meads/wines it usually means you have a nutrient deficiency and the yeast cells are stressed as a result. Never fear tho. Beer has enough of its own nutrient supply to make the yeasts more than happy as long as you...

What was the recipe? One pound is a lot for a small batch. My guess is stuck fermentation or yeast attenuating due to high alcohol leaving sugar behind.

That comment was not meant to be demotivational at all. In fact it was meant to say "create for a reason". Put meaning into your work. If you want to do something off the wall and atypical, do it from a footing of "I understand the intricacies the process and the subtleties of each ingredient to...

An architecture professor once gave me some advice that has stuck with me through life: "Just because your idea is unique, does not make it good"

If you are siphoning close-to-boiling wort (as it seems to be since you are running it into a chiller) you should a stainless or at least metal racking cane and appropriate tubing. The normal stuff will melt!

What size batches/kettle are you using? I have the SQ-14 and it has more than enough power to boil 5 gal quickly. At hot break you really have to watch it and turn it way down. The decision making behind that as opposed to the banjo was just more efficient use of fuel rather than "throw as much...

Real Ale Brewing Company - Full Moon Pale Rye Ale. Quite tasty and crisp.

Congrats on the new brewery. Nice use of the space and materials! Side note: noticed that you have a case of one of recent favorite beers: Sierra Nevada Celebration. Very tasty stuff. Enjoy!