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According to Yuri (messaged him about primary/"secondary"), you can just leave this in primary for 3 weeks and skip the transfer entirely. I'm at 4 weeks right now but can't really do anything until the next keg arrives tomorrow. I started with 6 gallons in the fermenter, racked as much as I...

First off: Welcome to homebrewing! Secondly: Chesterland?! Seriously, mheidenr? Other people live out here?!

SS Brew Tech doesn't part out their kits at this point in time since they'd have to pirate the components from other kits. Only reason I know this is because I dug around on their FAQ and random pages. That said, it still never hurts to ask. The worst you could get is a "no." (Fortunately...

I just got my FTSs (fermentation temperature control system) from SSBrewTech. In short: the system just relies on pumping cooled liquid through coils in the fermenter. The pump cycles on/off based on a temperature controller. Rather than running the lines through a cooler with ice or setting...

I tend to go with a nice burger. Mix a little bit of A1 in with the meat, make the patty (1/2 lb), add salt and pepper, and cook to preference. Or hot dogs / brats, but you need to boil those in beer first, then toss on the grill to crisp them up a bit. Either way, it helps if you put a little...

Just a case of rhino farts (sulfur smell from stressed yeast). There's really not much nutrient in apple juice for the yeast to grow on, which is why most people recommend pitching in a little bit of yeast nutrient. Your cider should come out just fine.

Finally finished reading through the entire thread... Had a few questions: Several people have mentioned that the spice contributes the bulk of the flavor and the pumpkin isn't necessary. Others say that it contributes a more full character to the beer. In my opinion, you can't brew a pumpkin...

There's tons of different ways to make cider- some take months to reach their prime, and others take a couple weeks. I've never used fresh pressed cider, but going from memory of when I was starting out, you will definitely want to add pectic enzyme to take care of natural pectin haze. I...

Does anyone know the rough SG / FG of this? I feel like I read it somewhere the other day, but can't find it any more (Google turned up tons of results, but it seemed like none of them matched). I'm trying to figure out how sweet the mead is in the end just in case I want to cut down on the...

In my handful of cider batches, I've always gotten a yellowish/whitish residue from the yeast. With all the rapid growth going on in the early stages of the primary fermentation, yeast gets on the surfaces and tends to grow there. That's my best guess, but I'm fairly new.

I'm a little stuck. Unfortunately, my fermentation is not. I probably should have waited to backsweeten right before kegging, but I thought that stabilizing would knock out and inhibit the yeast. Somehow the little buggers started back up. Should I hit it with another tab or two of k-meta? I...

One problem: the rest of Walmart.com doesn't mention that model. Actually the rest of the internet doesn't mention that model. It only shows up on Walmart's site and only through external black friday searches for that model. I'm really hopeful because I'm looking to build a keezer and would...

I'm looking at either buying a dual tap kegerator or building a smaller keezer. What would you recommend, and why? A couple factors: My current spare fridge can't fit anything larger than 2.5 gallon kegs (height restricted). I don't *plan* on running more than 2 drinks simultaneously...

I've tried Montrachet and Nottingham for ciders, and the Nottingham tasted far better. Kirkland (Costco) apple juice is great - I like to do 2:1 Kirkland Apple Juice:Apple Cider, but I don't really think it makes a difference. I'd add the brown sugar after fermentation, as the sweetness gets...

I just recently finished my first cider (first brew ever), didn't like the taste, and quickly made 2 more batches that are fantastic. A couple things I learned that you may find relevant: If you're going with store-bought juice/cider, there really isn't much of a difference in taste. Make sure...

If you can post a picture, it would be a lot more helpful. Though if you're getting bubbles in the airlock and some foaming/bubbles that looks like the head of a beer, then it sounds more like your fermentation has started up again due to adding more sugary juice. Racking alone won't eliminate...

I just bought a 2.5 gallon keg, a dual gage regulator, and the lines off homebrewing.org, but paid a pretty penny for the stuff because I wanted a new keg and I couldn't fit a 5 gallon keg on my fridge (the 2.5s are just as expensive as the 5s). Kegs are easy enough to set up. I'd recommend it...

No need - you can technically just pitch the yeast directly into the cider and let it go to town on its own. Edit: You can, but you don't have to. I just poured the cider directly into my bucket and that gave it plenty enough oxygen.

I just purchased a small kegging system (tank/lines/regulator/fittings) and have plenty of 20oz CO2 tanks lying around. I'm not sure if anyone else knows off the top of their head, but will I need to purchase an adapter to connect a 20oz to the regulator? Better yet, I have plenty of adapter...

Check out CvilleKevin's post in the "Results from juice, yeast, and cider experiments" sticky, post 926: https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/index93.html Looks like there's a pretty good list of what to use for different aspects of the must.