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66 F is possibly a wee bit too warm, for cask-conditioned beers, but should be OK if the beer is mildly carbonated. That is the way the British have been doing it for hundreds of years. Cask-conditioned beer should be 55 to 65 degrees F, and carbonated about 1 or 1.5 atmospheres. (American...

Yep, look like the ones I pour bulk LME out of every day. Guys, well those of you that are local, let me know and I'll save some for you. steve

I've had good luck, just by filling a bucket with the iodophor mix, sinking clean bottles in it, and pouring out the iodophor before filling the bottles. Use the same method for wine, except I float the corks on the top of the iodophor, and grab one when I need it. steve

Flyboy, you may want to consider investing in a reverse osmosis system. I also live in Mesa, (born here 49 years ago) but can't stand the local water supply! Water, in this country, can vary by some AMAZING statistics. The general rule of thumb here, if it tasteds good to drink, it is good...

As will Brewers Connection, down University, between Rural and McClintock. Www.brewersconnection.com steve

Close. Real close. Pressure is an indication of how much LIQUID C02 you have left in the Co2 bottle. As you use gaseous Co2, the liquid Co2 in the bottle will boil off. The pressure is determined by the temperature of that liquid Co2, and will remain constant at a set temperature, as long...

I'd think, that at the worst, it would have just gotten darker over the years. I'd try it! Especially, since there was a skim of rum on the surface, that would have prevented most nasties from ruining it. Try it, and tell us what happens. steve

I'd go with the metabisulphite. Freeze the blackberries a couple of times, (freeze and thaw them, in the ziplock bag) then dump them in a 1 gallon fermenter, and add a crushed campden (metabisulphate) tablet. Put on an airlock, and wait for 24 hours. I'd suggest adding this to your...

See what I get for filling a few dozen recipes a week?:D :mug: Thanks, Munch! steve

If it were me, I'd probably run with 6 or 7 ounces of 60L, and 4 or 5 of 10 or 20L. With the Special B, and roasted barley, I'd not be too worried on hitting the exact color specs, but try to get the flavours close. I'm somewhat guessing on the amounts, but it is an educated guess. The...

For SRM or Lovibond, you're basically correct. The 60 will be darker, but you're using less of it. BUT, aren't you more concerned about flavour, than color? I would be. steve

Do a hydrometer test today, and do one tomorrow. If there is no difference, fermentation has finished, and it is time to bottle. steve

A couple of months ago, we had one of Sherriff Joe's (Google him) deputies show up at the store. We asked him a couple things. One of them was prosecuting people that distill their own "shine." The second was the "200 gallon" rule. This guy is a Homebrewer, as well as a Deputy Sheriff. He...

HopKing, let me also welcome you to this Forum, AND to the world of REAL Beer drinkers! (Oh, if you're doing it right, {and tell your friends} you'll ALWAYS be out of beer.)(Unless you brew WAY too much!) steve

I used to use a cold plate, but I was the only one tapping the keg. Kept my beer quite cool! Put in a refrigerator, and had the cornies outside. I had to open the icebox, plug in the corny, and get a beer. Now, if you were serving a few... steve

We sell a "universal" stopper, that I personally use on ALL of my personal carboys. Works just fine! It is made out of harder rubber, (or whatever composite they use) and does fit all the carboys. Oh, 3, 5, and 6 gallon carboys are all the same throat size. the 6.5 gallon carboy is a...

Oh, one more thing; With the Weihenstephan yeast, warmer ferments will give more banana flavours, and cooler ferments will give clove notes. steve

The DME will dissolve more easily in hot water, than cool water. I'd say, anywhere from 125 to 200 degrees F would be OK. The only concern I have, is you want your DME dissolved before you boil, or it will scorch on the bottom of your pot. I'd also add the lemon (or any other) flavour after...

It's still in the same pink package, and still has the same (Chico strain) yeast inside. I've heard the same rumour, and have been telling my customers about this. steve

QFT!! Yuri has got this right. It's just your little yeasties falling out. I've seen it on too many occasions. steve