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Last pic of this group.... Is that a UW Madison union cup!? It's been a long time since I've been there, the cups have changed sure, but the design looks like the chairs the union is famous for.

I agree with the lower amount. Hot water and time soaking will allow it to work really well and makes it simple to rinse well.

I realize it states cleaner, but any brew shop I've ever asked and many brewers use it as a no rinse sanitizer. Myself included.

And I mean full to the top dunk. Then dry upside down on drying rack.

When using pbw for bottles is it good enough to dunk in a bucket of clean hot water after the cleaning soak? Then let dry until bottling day. Use one step to sanitize prior to filling.

The extended times for lagering would probably benefit from a transfer to a secondary fermenter.

La petite orange

Yes. Prime at bottling. Age at below 70 and dark

I like the brewers best summer ale. That should be available again soon. I think I will try the experiment with that one, primary only vs secondary.

Carbonate at least 2-3 weeks. The calculated abv of around 2.65 seems quite low. The final gravity was hopefully lower and you just misread it. Or misread the og. What was the target og and fg in the kit? The temp fluctuations should not matter too much with an ale yeast and the time you gave...

Would liked to have that rearend. Waiting for my motor build to be done so I can get it on the road again

74 Plymouth duster.…20+ years later and I still have it!

The secondary is totally up to you. I always use one. Plenty on this forum swear against it. Plenty for it. I like getting the beer off the trub and allowing a few weeks in the secondary to clear more. Many say this will happen in the primary as well after fermentation. My opinion is the more...

The cloudiness is the active suspended yeast. It will clear as the yeast drops.

Should be fine. The early active fermentation process produces enough co2 to act as a barrier.

I've done it both ways. Definitely easier to strain. Can always use a hop bag over the end of racking cane at bottle/keg transfer.

Which is why champagne has the wire cage over the cork

Sanitized turkey baster.

1 or less each week night. 3-5 on Friday-Sunday depending on schedule. I would say an average of 10-15 per week. Of course it can deviate drastically. Well above or considerably below. The "problem" label fits when it effects daily life. Family. Work. Etc. or when any instance of 1 consistently...

I brew what I like and am pleasantly surprised by the friends/family that enjoy it as well. I have a friend that makes wine and one that makes salsa. We all keep the other hooked up. They can certainly make requests when they are providing my household with consumables. It is great to enjoy my...