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Packaging this weekend, 2 Cerveza's & 1 cider. Just in time too, my last keg is about to kick!

I was going for a Jimmy Stafford reference ;)

I just tell ‘em it’s a sack of seeds.

The fermentation looks c'est bonne so far. It should be fine, as mentioned before, don't let the sanitizer dry out, it defeats the purpose.

Buy a better thermometer? I consider the stick-on's to be an approximate guide at best. I made my own temp wells with copper tubing and use digital thermometers to track whats happening in the middle of the wort.

Apparently, Brulosophy did an exbeeriment very recently, interesting results. http://brulosophy.com/2018/06/04/the-impact-of-mechanical-filtration-exbeeriment-results/

Have s recipe calling this but my LBS was out of stock. Didn’t have dextrin either. Any ideas?

How would one go about this? Seems tempting to just do a low gravity wort but how would I get a super low ABV without sacrificing the taste & body?

Once it's carbonated, what pressure do you serve at?

Sorry if I'm using the wrong forum. I can buy 20-litre bags of soft drink syrup from the local-ish Coke bottler but I don't have a 'proper' system. I thought it may be possible to field engineer a solution by mixing the syrup & water mixture in a corny keg & force carbonating. Has anyone done...

First, I'm far more worried that the filter would remove some of the beer's body and affect the taste and pads are cheap. 2nd, I'm not doing a true counter pressure fill, if the carboy can't handle 2 PSIG, I'd say it has other problems (the filter system I have was built in the 80's and used...

I've been thinking this over for the last week or so. I have a kegging system in place already, rather than using the air pump supplied with the filtration system why not just push with CO2 directly into the serving keg? I'm sure I can come up with an easy way to do it. ETA - now if only I...

It should be noted that LP hoses need to be certified in some jurisdictions for fire regulations. I'm told that if a non-certified hose were to fail catastrophically it may cause grief with insurance and possibly the fire department. Having said that, if it's on the low side of the regulator...

That’s a pretty big beer can to be tossing at a road sign!

There wouldn't happen to be a layer of 'sweet' sediment formed on the bottom of the fermenter would there?

It happens that my wife has a wine filter system similar to Buono as part of her disused winemaking gear. My questions are how much do the filters affect the taste of the beer and how do the numbers correspond to the rate of filtration?

The only real issue with LME's are the ones that don't require hop additions. It's sort of like a chef using salted butter. It's giving up control of one element of the recipe process. FWIW, I'm still in the salted butter stage of home brewing. Edit: grammar

YCT is the weather station/airport code. It's been unseasonably cold this year, but it's also normal-ish to get snow that doesn't last right up until the 3rd weekend in May which is what is considered our 1st frost-free days of the year. I also have a very well insulated shop that probably...

I've answered in bold. For those interested, the reasoning for the copper diy thermowells was born out of a bruology exbeeriment. IIRC he had used stainless steel thermowells and compared them to taping & insulating the temp probe on the fermenter. What jumped out me was the fact that...

Disinfect equipment Rinse Sanitize *Steep crystal malts in 1 litre of boiled water - off burner & covered 30 minutes Meanwhile, put the can of LME in hot tap water to allow it to pour easier Strain out steeped malts & return liquid to the burner Bring liquid to a temp of about 150* F Add DME...