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So if this is the case, and CO2 will always fall (and oxygen will always rise) does it really matter how much air gets in during cold crashing because the blanket of CO2 will always be in contact with the top of the beer in the fermenter. Right?? (Scratches head)

I'm in the process of building a two vessel brewing set up. Does anyone have thoughts on these hose disconnects from Spike Brewing? I like the fact that they are a "one handed" design as opposed to cam-locks, but am curious if there are any downsides? Here is a link to the male end of it...

This is a brand new 12" Mash Tun strainer tube and 1/2" Stainless Steel weldless valve. This will fit in most 10-gal (round) coolers. This set up was never used, so it's brand new. As you can see in the pictures below, it includes a SS 1/2" hose barb as well. The SS mesh screen is very...

I say add your info to this thread so that anyone else looking to use this freezer will know what it can handle.

I'm saying this without taking any official measurements as my keezer is full of kegs and hoses, but I think the extra 9.25" diameter of the commercial sixth may be a bit much. Right now this freezer is a "full house" with the two kegs that are in the bottom touching. I'm not sure you could...

Thanks for the answers so far. Yes, I'm doing all-grain batches. I probably should have said that in my original post. Here's the part I don't understand... If I am to take pre-boil gravity readings, how is that even comparable because I usually have to top off the cooled wort with cold...

I'm relatively new to brewing (About 6 batches in) and have a relatively simplistic question. I just figured out the concept of adding DME to the cooled wort to bring FG up if it is low. My question, is WHEN does one add DME? My normal brew day has me dumping cooled wort into the bigmouth...

OK, one last question. I'm going to pitch yeast tomorrow. Should be adding sugar to this apple juice, or just let it roll as bottle from Whole Foods? (Not looking for a high alcohol cider, but something more on the sweet side.) Thanks!

Just to clarify, are you adding this 3-4lbs to Old Orchard concentrate?

No, but you gave me an idea. Maybe for this batch I could rack them both into one of my 5-gal fermenters that's been sanitized, then clean out the 1 gallon jugs with oxyclean, sanitize with star-san, and back into the 1 gallon jugs for the final ride. I know that's not ideal, but with good...

I finally picked up two gallons of apple juice at Whole Foods, and ordered some stoppers, extra airlocks, yeast (S-04), and some Fremaid. My plan is to pull off 12oz from each bottle, then split the packet of S-04 between the two gallons and let it roll. I do have a question after doing some...

I've been brewing beer for about 8 months now, so it's time to diversify. Cider!! :) Anyway, the plan is to start out by going the easy route. Two bottles of Whole Foods Apple Juice (the one that comes in the gallon glass carboy) with a packet of dry yeast split between the two of them A...

Hmmm... I just found this PLETHORA of information posted by Martin about 5 years ago on another brewing forum: The following information was taken from the water knowledge that I will be publishing with my water calculator shortly. The following presentation on what happens when water is...

Thanks for all of the thoughts thus far. I really appreciate everyone chiming in. Thanks for this tip on pre-boiling. I've seen the white precipitate happen when I've boiled a pot of water before but didn't know what it was. What is that stuff? I may give that a try first to see what that...

Well, not really, but I'm curious if you could help with the results of a recent Ward Labs water test we received. The test was sent in because of some consistent "back of the tongue" bitterness in my beers (I'm still pretty new to the homebrew scene). I don't know much about what I'm...

Thanks for the thoughts, I appreciate it. Sounds like its time for me to order a bigger bag.

I had a question on my mash temps for BIAB. Normal process is to heat to 160deg and drop in the bag, then mash-in the grains. The question I have is, where should I be measuring temp? After 5mins of vigorous stirring, the mash itself is in the upper 140's, while the liquid outside the bag is...

I'm curious about this as well. Not all recipes list how much water for mash vs sparge, just "5 gal batch". Leaves me guessing what to use. Does it matter? I've guessed at it before, and things were fine. I prefer to sparge, but that's just the frugal side of me not wanting to waste...

Thanks for redirecting me on this. When you first posted this I thought it looked like a regular room fan, maybe 12" across. Now after looking at the Menards link, I see that it is not that big. This may work perfectly. (And like you say, nice and close by!) Thanks again for the bump.

Or maybe this... https://www.amazon.com/dp/B0119SG8X4/?tag=skimlinks_replacement-20