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I didn't check your addition but using winemaker math and converting brix to SG I got 1.050, pretty close. I wouldn't use the entire yeast cake, that is a full fermenting load and will finish ferm in a couple of days if it is pretty fresh. All that yeast is used to high alcohol, complex sugar...

With RIMs you can strike anywhere and bring it up to temp. If it hits your target temp within a few minutes I don't think sweetness will be affected, but if you spend a lot of time below 152 (15-20 min) it may decrease sweetness. Personally I like to strike at 104 and slowly bring it to 145 then...

It will be the same sankey connection on BL and Sam Adams. CO2 in the side, beer out of the top. Check the link: https://www.kegworks.com/ubertap-1-faucet-draft-beer-keg-tap-us-sankey-d-coupler Obviously the side hose connects to your CO2 tank instead of that foot pump. Set CO2 regulator to 12...

Please post your OG/FG and tasting notes for us, I'm interested if it actually ends up sweeter. Ideally you could blind taste it against a "correct" temp brew, paired T test to see if there is a difference. Enzyme efficacy is a bell curve, I have a hunch that 162 wouldn't denature the enzymes...

If you live in a college town, go pull a keg out of a dumpster. I know it's technically illegal but AB (that is AB/InBev/Sab/Miller/coors now)has enough money as far as I'm concerned.

No. The answer for all intents and purposes is no. Typically you are adding a few percent of the fermenting population, lag phase is the reproductive phase when yeast multiplies to critical fermentative mass. 5 lbs of yeast in a 5 gallon carboy is excessive but an extra 5 grams in a carboy...

I can justify the schiza out of all my bad habits except one- never waiting long enough before I tap a keg.

If you really want your sphincter to pucker, try native ferments. But for all the pitchers out there, please realize that freeze dried yeast is very susceptible to stirring. Wine studies have shown 90% mortality for yeast which was stirred during rehydration. I use very hot water (over 140 F)...

Bad news buddy, if you've ever had a bottle of wine from the grocery store - you've drank blood. Winery interns are always dripping blood, damn amateurs. You realize we climb inside the tanks and walk around on the grapes right? If you have AIDS or Hepatitis I may be concerned but only a little...

Get creative, spit in your fermentor and leave it outside for a few days. Drop a little sauerkraut in secondary. LABs are everywhere for free.

+1 for NO campden needed

- Mashing 149 or below will help, if you can step mash then a 122 will thin it out. I do not like malty beers and if I only had 1 temp to hit, it would be 147. - Darker crystal (120) in lower amounts if color desired - Pilsner can give metallic taste and isn't as "clean" as 2-row. Up to 30%...

First, definitely airlock the first 24 hours. As fermentation gets going, there will be enough CO2 covering the wine to prevent oxidation. As for why it is stuck, if the juice had E211(sodium benzoate) that could kill your yeast. You should also rehydrate wine yeast with care, 120f water (NO...

The co2 is being produced in the yeast and the bubbles are carrying them up. Imagine orange juice pulp in a mimosa. Ec-1118 is pretty turbocharged, maybe a more violent fermentation than you are used to.

A quick 2 cents, Petit Manseng is great in hot climates. It is becoming more popular here in VA because it holds acid through the summer/fall heat. It also ripens very well, so it will have plenty of sugar if you want an off dry style. It is low maintenance in the field and cellar.

Just in case anyone comes back across this thread, the Mizzou Fermentation Sciences Club has come a long way since this discussion started. For one, that was the last time we ever brewed 30 gallons in single pot! The final decision was two immersion chillers in series, which caused only one...

Have you come to any of our meetings/brew days? We do not have many brew days as a club (our brewdays are producing wort with our Brew Magic, wort that members are free to take home). We meet to discuss techniques and styles, then a member will hold a brewday off campus open to other brewers...