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From what I've read on this forum: the Munton's yeast is not highly thought of. The Munton's Gold is possibly better. Am I correct?

The latest issue of Zymurgy has a recipe in it they call I Got Your Stout. It looked intriguing but I don't understand what they are doing with the yeast. It calls for two yeasts. Fermentis K97 and Munton's. Dry Ale yeast. What would the effects of pitching both those yeasts be? Wouldn't one...

My understanding is that a basket press doesn't give a great yield. There aren't enough "channels" for the juice to flow through or something. But they are (relatively) cheap, easy to set up and they can be made compact. I looked into a bladder press and the cost was astronomical. I got...

I failed. I just popped open the experimental batch I bottled a week ago. Using the hop schedule I wrote out previously. A bunch of whole leaf cascade and centennial hops. It has bitterness but nothing else. No hop flavor. No hop aroma. I wasn't able to bottle it from the primary...

Temperature controlled fermentation chamber(s).

The first photo looks like the yeast are starting to get going. 90 hours without much activity is unusual. You should be able to see the yeast going to town by now. The second and third photos look like juice that has been treated with pectic enzyme but not fermentation has started yet. I...

No. Different juices. I did use sulfites but I waited 36 hours before pitching. The last batch I used 71B on was also sulfited. It's possible 71B is less tolerant of sulfites than others. But it's the only yeast I've had this problem with recently. I used 71B last year without issue.

Has anyone had problems with the Lavlin 71B yeast lately? This is the second time I've pitched (and it was an over pitch, for sure) that yeast and not seen any yeast even a few days later. The first time I had to actually build a starter using apple juice and an entire packet of 71B to get...

The cider won't be gluten free if you use a beer yeast cake. If that isn't an issue then go for it.

Depending on your basket press the portion of apples at the bottom is probably getting more juice pressed out of them than the portion on top. Once you've done a pressing you can reload the press with the stuff that was previously on top now on the bottom. You may get a little extra that way...

They don't distribute anywhere near me. Nor can we get Pliny the Elder. Which I have heard is a must try.

Could you please provide a link to the hop sampler process? I haven't seen that in the 1 Gallon thread. It takes about 15 minutes for it the temp to drop from boiling to around 100 degrees. If I stir more and leave the lid off it will drop faster. I don't know if chilling speed is a greater...

How much damage does stirring the wort while it is still very hot do as far as introducing O2? These new (to me) processes could transform my hoppy beers and I want to get it right. I feel like an idiot for not realizing sooner that I was doing something wrong when all of my hoppy beers turned...

I got the bucket paint strainer thing and used it for the first time today. A lot of the wort backed up in it so I had to stir it for a few minutes to get most of the wort through. This beer had no hop additions except flameout additions (Whetstone session pale ale). I tossed those in and...

Any links would be appreciated, yes. I have been skimming the 2018 posts in the 1 Gallon Brewers thread. I also ordered the gear that people suggested from Northern Brewer. The spigots, the mesh hop bags, and one of the Little Big Mouth Bubblers. People seemed to love those things. And I...

I brewed the recipe I shared earlier. I wanted to over my process so that folks could critique it. After throwing in the flameout hops I took the kettle, with all the hops in it, to the ice water bath. (it also got a pinch of Irish Moss at 12 minutes in the boil) It dropped to about 160...

Quick update: I had an extra spigot lying around so I drilled a hole in one of my fermentation buckets and installed it. I guess we'll see if it can be bottled from.

So... as far sugar cubes or carbonation drops go, how would I figure out what volume of carbonation I am doing? With the bottling bucket, it's easy. Measure out the sugar for the CO2 volumes and amount of beer, boil it in a little water, throw it in the bucket. But if I dose each bottle...

This is mine...

I'm not sure what you mean by batch priming. Unless you're mixing your beer with the priming sugar in the bottling bucket. Which is what I do now. I use the Northern Brewer priming sugar calculator and a scale. It seems to work fine...