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1x CM-2ROW, 1x CM-MUNH --confirmed, thanks ~rc~

Count me in for a gallon of star san also. ~rc~

I'm in for: 1x CM-2ROW 1x CM-MUNH also if we get together another box of Star-San, I would be in for a gallon ~rc~

There are inline filters. You can go from one keg through a filter into another keg, pushing with CO2. However, consider, each time you run through a filter, you're also losing some good stuff along with the sediment...i.e. body, minute hop particulate, etc. I filtered my beer one time, I...

This is really interesting. Good on you. I hope you end up with a good beer, and method that you can refine and make it easier on yourself in the future. :mug: Thanks for chronicling it for us. ~rc~

Could you do it, yeah, and you'd probably be fine after cleaning it out good. If it's questionable, as to, what was in it, I wouldn't use it myself. I will also second the statement about 1 gallon being a pretty small ferment. Cheers ~rc~

Generally speaking, I've found that citrus fruits aren't a good thing in fermentation. It has to do with the citric acid. I hope it comes out ok for you though, but the citric acid may kill the yeast. As far as when to add the honey, I always add it about 10 min before flame out. It...

I'm looking for a relatively new Brew-Magic, not more than 2-3 years old in good shape and also a full sized fermenting fridge that will hold a 7-8 gallon conical on legs. I'm right outside of Philly. [email protected]

I've had the vials kinda hiss and spray a little, but I am a consistent White Labs user. I used to use them 100% of the time, but over the last few years since the dry yeast strains have gotten so good, I find myself using them about half of the time. As far as the mess-up goes, it should be...

Wow that's rough man. I just moved up from NOLA, if I knew you were selling, I would have easily taken all of that off your hands for 7k, as I'm in the market for a Brew Magic. I think that 7k would be a fair asking price with no reservations. That's a nice setup. ~rc~

Was he selling them out of the back of his trunk, and did he also have a nice selection of watches in his trench coat? :) Yeah, you got a heck of a deal. ~rc~

I agree on the hand washing. Generally I just use good hot water to wash my beer glasses out when I'm done with them and let them air dry. You get rid of the possibility of left over soap. After almost 20 years, my wife finally knows to leave my beer glasses alone...lol. ~rc~

Yes I have many times in the past. I know, purists would cast me off for not finding an orchard to get my fresh juice from, but truth be told, it's hard to find an apple orchard around New Orleans. With that said, I've used fresh apple cider and fresh apple juice before to make my hard cider...

My daughter is now 12 and has helped me brew since she was about 5, or old enough to stand up on a chair with a mash paddle. I have taught her about beer and mead over the years and she samples any homebrew that we make or a good example of a beer style when we go out. Does she sit there and...

I have no personal experience, other then seeing a good friend's in action. But these seem to get good reviews and are on my list for my new brewery...worth a look. http://conical-fermenter.com/products/conicals/ cheers ~rc~

I agree, generally it takes a little while when you first start off to get into a position where you have kegs and/or bottles waiting ... but in the big picture, if you have a couple beers that are maturing in a keg just waiting to be tapped, you won't worry so much about kicking a keg...

I have not used sourwood honey. However, I have used probably a dozen different types over the years. What I've found, is that generally the darker the honey, the stronger the flavor. And just like any other ingredient, the stronger the flavor, the more it will affect the flavor of the beer...

I think that these beers are best left in the secondary for a few months. Then coming on the back end and adding a little yeast at bottling. The cocoa nibs will contribute some bitterness over time as well, so keep an eye on that. ~rc~

I've gotten my best constructive criticism from annual entries into the AHA National competition. Also, in my homebrew club, if you can find a person that is certified and you know has a good set of tasting skills, I'd rely on that person. I've been lucky over the years to have a few people...

You know...regular 15 gallon kegs could easily be converted into chairs for kids and hold 15 gal of beer to mature...just saying. My daughter wouldnt mind it if I did it in her room, if the beer was framboise. Of course, I'd probably find her in there with a straw, too. ~rc~