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I have a pear tree in my backyard and the girlfriend thought it would be cool to make wine with the pears. I have only made beer, so I get confused. I guess a boil isn't used, so how is fruit kept from infecting the batch of wine? Am I missing something? Or is wine yeast able to takeover before...

Maybe It's time for an equipment upgrade to do ten gallon batches. I used to have a similar problem. Brewing more at once seemed to fix it. Just brewed 15 gallons of hefeweise last week now my pipeline is full again. Though between 3 buckets, 3 carboys, 4 cornykegs, and 1 sanke I ferment in, I...

Today I loaded up my kegerator and brought it to my cousin's garlic party. No garlic beer of course... However, I had my hefeweizen and barleywine on tap. As I kicked back and enjoyed the food with a cold brew. I watched as people returned to the taps for refills. Soon compliments followed. I...

I agree

I'm going to have to say my first all grain batch. It was a stone iPa clone. All the extract batches before it either had issues or were just ok. Once that batch had bottle conditioned my brewing assistant and myself couldn't stop opening bottles. Had a hangover the next day but it was worth it...

ASD stands for automatic shutdown. It's purpose is to keep the compressor from cycling on and off excessively. You want it set to its highest setting to preserve the life of the compressor. This setting should be set to 12 on the a419

I had the same thing happening to me. Here is what I found. A freezer is designed to freeze. When the compressor switches on the coils in the walls chill to below freezing. When your temp control reaches its Target it turns off the freezer. At this point the walls of the freezer are still colder...

I was thinking the kab4 would heat the water for the mash and sparge. Then I could use the sq14 to keep the kettle just under boiling until I'm done sparging. It takes me an hour to get 10 gallons to 165 f to start my mash. Would that go quicker with the kab4?

I currently have a sq14 and thinking a second burner might save time on brew day. It is a toss up between another sq14 or a kab4. There are times I wish the sq14 was hotter but I've read the kab4 burns a lot more gas and ices tanks. Curious what others have experienced. Is the heat worth the gas...

I have found the same thing. I have bottles from a batch I made months ago that pour clear unless I swirl the yeast back into suspension. On a side note I have also found that after a few generations of yeast washing I begin loosing the banana aroma.

Last 2 batches of barley wine never carbed. I've been reading that it is a good idea to add yeast at bottling when it is a high gravity beer. However people always seem to use dry yeast for this. I only use liquid yeast, not for any reason, it's just what I use. I have multiple jars of...

How do you guys pull off different recipes in that time. I did 15.5 gallons of hefenweizen last week and that turned into 8 hours. I only have one burner currently and an immersion chiller. Not to high jack, but I was curious what to purchase the shave an hour or so off my brew day?

From what I've read, the only time temperature control is needed is at the beginning of feremtation when yeast cells are multiplying. After which the beer can be kept at any temperature unless you are doing a lager. So taking it out of the fridge after getting close to final gravity would be fine.

ten gallon batches take me an hour and a half with imersion chiller. I just think of it as time to start cleaning up.

How much yeast did you pitch?

Just tried nutrient early this week in a starter. I would have to agree, it made the yeast more responsive.

I picked up a oversized tea infuser and attempted to use it to dry hop a keg while carbonating at room temp. Chilled and Tasted it after a week. Found it very hoppy and not as bitter as it has been before. Would it be worth racking to another keg or retrieving the infuser?

I tasted a massive difference when I switched to all grain. I enjoy the process more and hate having to deal with extract that just seems to stick to everything and make a mess. The only time I use it now is for starters.

I like ice cream sandwiches!

I'd have to agree. From what I've read and done with my last lager just let the fermentation finish at the higher temp. The high temp helps the yeast consume the diacetyl.