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My first cooling system was wrapping copper tubing around the glass carboy and running cold water through it. Next, I put the tubing in a 48 qt Coleman Cooler, filled the cooler with water, and circulated ice water through the tubing from another cooler. By this time I was fermenting with 2...

I have a counter pressure filler, it's bulky, two handed, and a pain in the ass. Having a ball lock connecter would be an advantage, then I wouldn't have to leave the kegorator door open while filling bottles, or have to lift a heavy keg out of the chest style kegorator I built.

Love the idea of that. What I envision is a screw-in adapter that has a hose connection that leads to a 2 hole bung to fit a beer bottle opening (I know where I can get those). With a stainless steel tube serving as the liquid line in one hole, and some sort of pressure release fitting in the...

I have a counter pressure system already, I thought there might be a threaded attachment for the Intertap's.

I don't want to spend 3 or 4 hours reading through the entire thread, I'm looking for information on a counter-pressure bottle filler that will screw into the Intertap 843160 flow control faucets from RiteBrew. Thanks.

It is THAT easy! I do cysers using honey instead, just cut down the sugar to about 2 pounds of honey, SG is about 1.070, I use Nottingham for a dry British-like cider. It's on tap at my house 24/7/365! I'll add anywhere from 1 can to 2 cans of apple juice concentrate to bump up the flavor after...

I got 2 quarts of bourbon barrel aged maple syrup I was thinking of backsweetening a bit to a cider I'll have brewing soon. Follows pappy's recipe replacing the sugar with enough honey to 1.070 or so. Anyone ever use the syrup to backsweeten a tad?

Got me some of that Cider House yeast, gonna throw some Tree Top "not from concentrate" into one of my stainless steel fermenters along with enough caramelized clover honey to bring it to about 1.065. Will make a healthy starter with 2 quarts of the juice and some sugar to 1.070 to get it...

Yes, and they look even better if you have them printed at GrogTag!

But then I ran across this, the 8 deadly sins... 1. A proud (vain) look 2. A lying tongue. 3. Hands that shed innocent blood 4. A heart that deviseth wicked acts 5. Feet that be swift in running to mischief 6. A false witness that speaketh lies 7. He that soweth discord among brethren 8. Thou...

Wait, what? Did I just see...? Wait... When I fist came here I was reminded of the dozen or so words you can't say on TV by George Carlin, I'm almost positive they told me one of them was ehh...Budweiser. Oh God, I can't believe I just said that.

OK, I get it, 'mano"...LOL

120v to a light switch. On, Off, simple! It takes a good hour or more. I start at 5 lbs psi and move it up 2 lbs until I get to 14lbs and burp the keg periodically until it just spews foam, then just let it run.

Slice a couple pineapples up like steaks, throw them on a hot grill and caramelize them. Cut them up in chunks, throw 'em in the freezer for a couple days, then thaw them out and put in secondary. There's nothing better than a roasted pineapple. By the way, the mango/pineapple/coconut/rum...

I keep 21 labels of bourbon on my shelf at all times. I have used two that I really like, Evan Williams Single Barrel, and Buffalo Trace Eagle Rare. Neither will break the bank. Anything you're doing with wood, especially bourbon soaked, time is the best flavor enhancer there is. I have waited...

I dunk the jar/bottle/can in StarSan for a few moments, but no, they're already sanitized by the canning/bottling process.

Taste the bourbon in the oak chips before you add it, you may not like the taste. I usually toss the soaking bourbon and put fresh bourbon in with the wood. You also might want to consider aging this for a few months. Oaked bourbon stouts do better with lots of time behind it. Just my thoughts...

I don't know about the peach, but you could age a low gravity cider on some bourbon soaked oak. At least thats what I do.

I use the 2 micron stone, yet I stop seeing bubbles just minutes after setting the pressure (14 PSI). So you're saying just leave it go anyway? It doesn't make sense since the keg equalizes pressure with the Co2 line. I'll try it on the next keg and see what happens. The only difference between...