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I'm looking into getting a kegging setup but don't have a fridge/freezer to put the kegs in yet. I figured I could just do it in my basement which is perpetually around 55 fahrenheit and serve into chilled glasses or something :) Anyone do that? Will you receive excessive foam from serving...

Oh... so the reason I asked how you measure your volumes... I don't trust that my measurements were accurate. I used a 2 qt pitcher. I don't believe in it any more. What do you folks use for accuracy?

I just did my first all-grain batch on my new setup and wound up only putting 4.5 gallons in my primary. Recipe: Some Kind of Bitter 8 lbs 2 row .5 lb Caramel 60 60 min boil 1 oz Fuggles FWH .5 oz Fuggles 60m .5 oz Cascade 60m .5 oz Fuggles 30m Safale 04 My mash was 3.5...

I think people usually do it in a secondary fermentation or at least after the cider has cleared up. The cider will take at least 4 weeks to stop being cloudy generally. You could probably just toss the spices in your primary after it's no longer cloudy and then taste it every few days until...

How's it holding up 3 years later? I just bought this one and I'm scared to submerge it :)

On my last brew, I noted that flavor immediately after transferring to the bottling bucket after fermentation. I took care and used a wand-thing on the bottom of the bucket to prevent aeration.

All my brews have had a kind of off flavor to them that I can only describe as "homebrew taste". It's a weird kind of buttery and cardboardy flavor and I'm not sure what's causing it. I use yeast starters and ferment in my basement, but I have no way of controlling the temperature, which ranges...

Temperature swings to the cold(I assume) will cause the yeast to flocculate and not come back? You have any information on that? I'm curious.

Yeah, but the process here has you bottle before fermentation is complete(and add a little priming sugar) in order to bottle condition. Are you going to wind up with a really cloudy cider if you started with fresh pressed and did that?

Won't clarifying the fresh pressed cider take a lot longer? Mine's been fermenting for 5 days now(and I treated with pectic enzyme) and shows no signs of clearing -- the color lightened quite a bit but it's still very cloudy.

I know that you want to avoid oxygenating your hot wort but does this apply to the hot liquor coming from your HLT/kettle and going in to the mash tun? Will oxygen get trapped in solution and oxygenate the wort during the mash? Should I pour or should I siphon? :) I'm doing my first...

Isn't this feller's brew kettle way too small? 5 gallons? I'd think he should improve the size of that first before getting a bigger HLT or mash tun... you're going to need probably at least 6 gallons space in your brew kettle(so effectively like 6.5-7 to prevent boilover) to boil down to a 5...

ESB, natch :)

That might be a little quick... cider takes a while to clarify. A lot of people will go a month+ in primary with cider. It also depends on how sweet you want your cider or if you want to dry it out. There are a few paths you can take: 1) Dry your cider out completely, bottle. Have dry still...

If you add more sugar, your cider will become drier. There are a lot of ciders that aren't made with any additional sugar, I think it's a hallmark of "farmhouse cider" which was generally made with wild yeast and cider and nothing else. Don't worry :)

How's the taste at 0.995? Dry enough? :cross:

How long did it take your bottle bombs to develop?

Sorry for the bump of the old thread, but why is autolysis a problem with beer fermentation but not wine? In winemaking, some people have left their wines in primary fermentation for over a year with no ill effects.

OK, so my OG was 1.057(no sugar added). The attenuation of my yeast(Red Star Pasteur Champagne Yeast) is 72-77% so I can expect to end up maybe around 1.014 FG. 1.014 should be pretty sweet, right? I think I might just let this batch ferment until dry and then add priming sugar like a...

Yeah, I think I'm going to go the pasteurization route... I don't even need to backsweeten that way.