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I just received an email about this. "You will need to purchase the app for each device. The iPhone, iPad, and iMac versions are three different and distinct apps." Then he goes into a LONG description of why, then it's signed "Larry, iBrewMaster Customer Support" Maybe a previous revision...

I only boiled outside, did mashing and sparging inside. I used the snow packed around the kettle to cool the wort, and it took forever. Then I dumped into my fermenting bucket, and it still took forever. Next time I will go back to using my wort chiller. I use a cooler with icewater, and a...

I brewed today in temps around -6c/20f. I tried a water bath for the tank with tap water which is about 20c/68f, and it seemed to work great for keeping pressure, but it ended up with a layer of ice about 6-7 mm/1/4" thick wherever the water contacted the tank, so I'm not sure if it actually...

I agree totally. My first experience with wheat beer was in Germany, and I fell in love with them. For a while I tried every wheat beer I could get my hands on, and soon discovered there are a lot that I think are mediocre, and I do not like flavorings added. Leinenkugel's, I'm looking at...

It's going down the drain, one way or another. I just hope it's through me first 😎

I read a trick on this forum somewhere, overshoot the temp of your strike water by about 5-8 degrees f, the process of preheating the mash tun will cool it to proper strike temp, add grain, viola, dough in at proper temp! It might take one or two tries to figure out EXACTLY how much heat loss...

I started out extract brewing with a small kettle on the stovetop, using icewater to cool the wort and get volume for pitching yeast. Liquid transfer consisted of pouring water into a bucket, racking to a bottling bucket, and using a bottling wand. Simple, effective, cost only one pot...

I'm not sure it's safe to assume batch sparging will for sure result in lower efficiency. I did my first ag beer a month and a half ago, and all my gravities were higher than expected, and the recipe assumed 70% efficiency. I also missed my volume on the high side, and i measured at about 85...

I also recently made the jump to AG brewing, there is a sticky in this forum that is very helpful. One of the most hepful suggestions was:

I built a braid from parts I ordered from McMaster Carr. I included springs inside the braid to ensure it would stay open under weight. Initially it seemed clogged, so I straightened out a length of 12awg solid core copper wire and jammed it through the valve. After stretching the braid and...

It was not bad, infact it was quite good. It was a Canadian "lager" canned extract kit back in the early 90's, Laaglander, Coopers, something like that, I don't remember exactly. We made several other beers, only one of which was not good, and poured out. It was a winter spiced recipe, and we...

Poor spelling is a pet peeve of mine too. Maybe if I spell it wrong it'll go faster. :)

I considered that, but I am suprised that it is completely flat after this amount of time. I calculate they are between 9 and 10% abv, one using montrachet and the other US-05. I haven't tried one of the -05's, and of the two that is the one I would expect to have trouble first.

Alright, this has me confused. Got 6 gallons from the orchard, NO additives, unpasteurized. Added pectic enzyme, divided into 2 batches of 3 gal each. OG was about 1.060. Fermented out to just below 1.0. Let set in the carboy for a couple weeks to clarify, got impatient and bottled...

However, that extra boil time would have to be before any hops additions, or it will impact utilization.

I also was not interested in stovetop pasteurizing, and I don't have enough space to cold crash (which isn't a guarantee of stopping activity anyway, and I am not interested in bottle bombs from misjudging sg) another part of my test was to let them go all the way, then prime and bottle.

I have never fermented cider before, so I had no preconcieved notions about what might be too dry or too sweet, I did the test because I was interested in variety. Now that you mention it, it would seem maybe beer yeast wouldn't ferment out as low as wine yeast. I did not use anything but...

After sampling during bottling today, I think I like the Montrachet better right now. The S-04 is a bit more agressive. It's not terrible, but the Montrachet is just easier to drink. They have both been in the better bottles for 6 weeks, not crystal clear, but acceptable. Both came down to...

I have 6 gallons, 3 each with S-04 and Montrachet. When I tested SG a couple weeks ago, about 2 weeks after pitching, one was about 1.02, the other was .98. They fermented at approximately the same rate, but I didn't check until 2 weeks, I didn't really care as I was waiting for clarification...

I bought a 70 qt cooler and KAB-4 burner (>200k btu for when I want to step to larger batches) for about $125 on amazon, delivered yesterday. Next is a large enough boiling kettle and I'll be brewing over the Thanksgiving holiday for between $200 and $250 in additions to my existing equip. Add...