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Welcome, go Manchester United. Look into purging with Co2 and Co2 transfer to kegs and bottles. Many knowledgeable folks on this site. Good Luck Cheers Joe

Kveik, Voss, yeast normally requires a higher fermentation temperature. 55F is a bit cold for Kveik. I would put your fermenter in a water path or use a heating blanket. The lower end of fermentation on Voss is around 97F.

Potassium metabisulfite is normally used in making wine, many use it to stop fermentation. I would be very careful in using potassium metabisulfite as sulfites are known to provoke and worsen certain allergies in humans. Make sure you do not over dose. The white organisms could be...

@lawdawg that looks so good. Nothing better than a good donut and a favorite beverage.

I am not a wine maker, but in using Dextrose as priming sugar, in beer, you have to dissolve the dextrose in water by heating the mixture of sugar and water.

I am assuming you are putting fermented beer into the glass, in order to measure amount of alcohol in the beer, based on temp. More alcohol lower freezing point. But how will you know at what point it freezes, you will have to keep opening the door and keep checking the temp, based on the...

Start out with full volume BIAB technique, no sparging required, You can squeeze the bag or rinse and squeeze the bag. Extraction efficiency is very good. Just mill your grain a bit finer. You can then just use your 9 gallon kettle and not need ice chests or mash tun. As @DBhomebrew...

Yes you will, secondary is still part of fermentation. Once fermented, keep the beer cold in the frig. If the juice ferments a lot you will have wine tasting beer. Ask me how I know. ;-) Another option is to add juice to the final beer, once fermentation is complete. It will add some...

Thanks @BrewnKopper, have already read Palmer's book. just interested in other points of reference.

Try playing around with different qualities of fruit, It is a "taste it yourself and see" kind of thing. My wife makes jam and juice with sugar, She then cans it. It is very easy to add to your secondary and very clean as it is just juice.

I am very interested in learning more about advanced extract brewing. Especially your information on boiling/heating or just warming up the extract and pitching yeast.

As long as you keep on feeding the yeast with wort and yeast nutrient, it will last until you brew. If it gets too long, feed the yeast, wait a day and then back into the frig.

balrod, I use the same plastic tray to clean and star san my gear. I purchased two more for washing and star san when I do a few bottles.

Check out this article, do not dry hop, put hops in your mash tun Mash Hopping 101

Yes I have a current order, that is late, I emailed NB and they said they were running behind, I normally order elsewhere, but they had a discount coupon.

Count me in, Thanks

Great story, chill them down, drink them up remember your dad in style.

This sounds a lot like mash hopping: Mash Hopping 101

It is always good to follow up the specs, by using an ohm meter to verify continuity of terminals when the switch is either open or closed position. If you have a small power supply then you can also run some current through, at the proper voltage, to verify that the LED lights work in the...