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On my 5 gallon homebrew system, I have not found a correlation between clear wort and clear beer. Some even suggest some trub is actually beneficial to yeast health and fermentation. If you want clear beer, time, temperature and gelatin are the ticket. At least, in my brewery.

That link is the Canadian link. Is this a USA and all others version of the same contest?!? I’d love to have this still to get back into distilled spirits. I have an old, cobbled together still that came from a ranch in Bakersfield, CA that’s been through a few rough moves and I have been able...

Are any of them selling a hydrometer?

It’s not too late to bit a hydrometer and check the gravity. That might help diagnose problems.

I get booze deadlines and being behind schedule. That said, more yeast now likely won’t do anything to speed things up. To me, if I can’t let my mead age properly, it’s not even worth making.

Did you take gravity measurements?

@CMaso https://www.meadmaderight.com/tosna-calculator I follow TOSNA. It’s been working out for me.

Looks great! Beers like these never stay on tap very long at my house.

WM apple juice is my standard. I never adjust ph before fermentation. I wait until it’s done then acidify to taste. I used to add powdered wine tannins after fermentation but I don’t like how hard it is to incorporate and how harsh it is. So now, if I’m going to add tannins, it’s before...

You’re misunderstanding how a hydrometer works. If it’s now reading 0.990, that means there’s no sugar remaining. You started with 1.070 and all of that sugar was fermented, turned into alcohol. It’s finished and likely a good, but young, mead. Fermenter lids are notoriously leaky. It’s...

I haven’t done fries yet but homemade onion rings are the way to go! Onion rings are better than fries anyway…

Two tri tips for our 3 y/o’s birthday. Pellet grill, reverse sear. As the CA brisket, this poor man’s cut can be tough and unpleasant. That’s why I always fork and marinade with salt and acid for 12-24 hours. Never a let down.

I get the utility of a pump. I just question its superior effectiveness in this case. I have a hard time believing you must keep everything moving, the entire time, to extract “all” the flavor. Not crapping on the pump jockeys, just offering a simple solution for those intimidated by the cost...

I stir, with a large SS spoon, every 5 minutes. I’m not sure that you have that option with your brew rig. This desire to mechanically whirlpool reminds me how much the “fancy” equipment has made us reliant on extravagant solutions.

Cold crash and gelatin are my go to. I forget to add whirlfloc about 75% of the time. I’ve never done a side by side but my thought is, “whitlfloc can’t hurt”. I’m trying to be more consistent with it but when I forget, I don’t sweat it.

75 pounds of hops might make 2 or 3, five gallon batches of NEIPA at todays hopping rates. All joking aside, congrats on the big score!

Almost always have this on tap: 5 gal recipe 5 gallons of store bought apple juice. 1/2 pound dark brown sugar Yeast nutrients Ec-1118 wine yeast After fermentation, stabilize with sulfites and k meta. Back sweeten in the keg with 2 cans of frozen pineapple juice concentrate 1/2 can frozen...

Although a red IPA, here’s one I brewed recently. I love mosaic. You can easily drop the roasted bares and make it a little lighter. https://www.brewersfriend.com/homebrew/recipe/view/1520598/let-s-celebrate-winter-ipa

Pork belly burnt ends for my wife’s Gal-entines celebration. Love it when the ladies devour BBQ!

Beer, wine, mead, cider, kombucha, salami, cheese, chilis and many more fermentations await you if hand out around here for long enough.