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Very easy to change it over from Sanke D to ball lock/pin lock. As stated above, there will be plenty of room for two 5 gallon corny kegs. They are much easier to work with than the Sanke D are (cleaning and filling).

It should be plenty of both space and time. Perhaps hold back 1/2 a gallon to use for back sweetening. The wine yeast will dry it out and you may want to use the unfermented cider to prime bottles/back sweeten it. I usually ferment 5 gallons and have a gallon in reserve.

It all depends on if you are planning on brewing anything near 15 gallons at a time. Easy enough to get sanke kegs at that size, not so much for ball lock/pin lock kegs.

If you stirred it when adding the sugar, you are better served by allowing it to ferment out. Get another bucket and more priming sugar and wait for it to ferment out the new sugar first. Otherwise, you will have a lot of yeast in your bottles.

What Denny said. I was going to suggest making sure that part of your grain bill is flaked wheat or flaked barley to increase the body. The only time I've gotten a 'thin' body was a very low gravity beer that was mashed low (148*F) for 90 minutes (small emergency that took me to school to get a...

My wife just said that felting is the best way to stab something a thousand times and get away with it! :p

I've not let any go for more than a week or two, but I live in a very dry environment, so moisture isn't really a problem! :D

Just an FYI on this. The hand pump does nothing more than keep pressure in the tank to serve the beer. This is done by pumping air into the tank to maintain the 15psi. We used to make sure that we drank from a fresh keg at frat parties back in the 1980's after tasting a keg on a Saturday morning...

It may be me... But this one looks like the cat is expunging trapped gases from it's posterior end.....:D

Experimental Brewing just did an experiment using milled grain held for 1 month. There was virtually no noticeable difference between that and freshly milled grain.

Thank you for another giveaway and for being a sponsor here on HBT! I'd love to win one to go with the two I've bought already!

Just looking at the plugs on the wall already told me that @Mooney is in Europe.

Mine only have the single loop ones.

Where did you get those gallon jugs? I love the double loop rings.

@JONNYROTTEN it may not have finished the way that you wanted, but it still looks great. I saw it before reading your comments and thought Wisteria Tree.

Length of time on fruit is really dependent on your taste more than anything else. Mine have currently been on the fruit about 3 months. I will be bottling them sometime in the next week or so to be ready for the holidays at the end of the year. These are not extremely high ABV being in the...

Is it possible that you are using too small of an amount? I have used Magnum for about half of my hoppy beers and get a nice bitterness based on the AA% and the total amount.

Currently I have Cinnamon, Boysenberry, Blackberry and Tart Cherry in secondary.

Basic rule of thumb for fruit is ~1 pound of fruit per gallon. Some fruits will be less due to their flavor (raspberries, currants, black berries) and other will be more (strawberries, kiwi). With strawberries, you have a *VERY* subtle flavor that requires a lot of fruit to impart the flavor...

I use a Blichmann, but have found that the best way to fill is to have the bottles chilled to the same temperature as the beer, cider, mead or wine. I lower the pressure to about 2PSI to give it just enough pressure to push the liquid. If possible, having your Last Straw or Beergun and lines...