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Yes, a minute amount of alcohol, and I do carbonate in a keg. But if you are trying to carbonate with yeast, you have to carefully select your yeast for a type that will go dormant at refrigeration, then refrigerate when it is carbonated. Otherwise you can brew bombs. Oh, and I did read...

Congratulations guys, we got another one hooked!

Yeah, I am going to have to disagree as well, I got cider from an orchard a few years ago. It fermented well, cleared to crystal, not a single thing went wrong. When it was freshly pressed the flavor was fantastic. Aged it out and it was terrible. The color was a pale green, very little...

Last time I had to get a tank recerted I used the place about a quarter mile west of Adventures in AA. Price wasn't bad, but they did swap my pristine tank for kind of an ugly one.

The color says lots of active yeast. very good. Those stoppers will work, but you have to get them dry, any liquid and they are too slick. Bracconieres comment about 4 to 5 packs is probably off a bit because most of us do 5 to 10 gallon batches, he is probsbly assuming that size. I...

Lets go pro here! Run a line from the keezer to the kitchen with loop of other line. put the whole thing in those pool noodles. put a jug of glycol and a small pump in the keezer and circulate through the other looped line to keep the whole thing cool. Have a nice tap tower right next to the...

Briess gives fermentability of most of their extracts as 75%. This is listed as typical analysis, but is not guaranteed. If you want lighter beer you can chose from many sugars. Corn sugar, white sugar, honey, Belgian candy sugar, Rice syrup solids, maple syrup. Any will boost alcohol, they...

I don't think it is about the surface area, the bubbling provides a small stirring action. I have had some kegs in the past that just would not carbonate, usually soda or high adjuncts. These seem to have a microscopic layer on them that slows absorbtion of the CO2. The bubbles stir this and...

Like I said, I keep the glue thin and it soaks off in 5 to 10 minutes. I just put the bottles I have in a sink of warm water for a few minutes and the labels fall off. Try it on a scrap bottle with a test print to see how you like it. Personally I use a speedball roller to keep the glue thin...

Elmers clear school glue. I use this for labels and keep it thin, soaks off in 5 to 10 minutes. It is crystal clear in the bottle and supposed to dry clear. Hardest part will probbly be trying to get ll the air bubbles out. It is water based, so probably not for inkjet. Laser print them if...

Dry yeast does not have the shelf life issue. Last time I ordered dry I did it in December and bought 6 or so. Usually has a date over a year away, and if you keep it in the fridge... I know I have used dry over two years past expiration without a problem.

What are the rice hulls for? I don't see any wheat...

Still not a fan of adding a sour component to the taste. I am sensative to sour and it perceives as spoiled to me.

And how exactly do you stop the MLF from converting too much Malic acid to Lactic acid? If you take the malic acid away from apple cider you take away one of the defining components of the cider. I have had a cider come out with too little acid and it was bland and just flat tasting. And if...

Not sure if you are doing yoursef any favors with MLF. Lactic acid is said to have a sour taste, while Malic acid is tart. the wine I took acid out of was cherry, I believe that was mostly malic. very easy process.

If it is just too much acid, a bit of potassium bicarbonite will cut the acid. Had to use that on a wine I added too much acid to. Use too much though and it is outright boring tasting. Aging will bring out the flavor properly but I don't know how much the acid will change. I have had to...

I was reading few months ago that they can flush out an older unit and replace the coolant with newer coolant. The compressor was supposed to be the hardest to wash out, but you would be replacing that. The flush is still necessay to get rid of the old oil out of the coils. I agree that R12...

I have to agree with Bobby_M on the chest freezer issue. I bought a magic chef at first. Died in two years. Doing much better with the Fridgadaire, 4 or 5 years and just fine. I would consider a better commercial unit except for the cost. If you have the Bev Air and it is in good shape...

Because they are special. No one could have possibly had this weird issue before. I mean, just look at this fermentation cap! That cannot possibly be normal! Yeah, it is their first batch but that is not what they expected. I think I was reading for a couple years before registering. I...

That was one of my first projects. I don't remember adding any acid, definitely didn't reduce it. I did ferment too warm and it came out hot, but I bottled it anyway. Came back over a year later and opened one to see if it could at least used for cooking. It had mellowed perfectly, still one...