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The problem with the Blichman and the one I built which is identical is, you have to constantly increase the pressure once the keg achieves equal pressure of the incoming Co2. Once it equalizes, it no longer puts Co2 in the liquid. So, looking at a chart and setting the PSI and walking away is...

I built a system almost identical to the Blichman, however, once the pressure equalizes in the keg to what your PSI is, it stops carbing the liquid. The only way to overcome this is to increase the PSI once you don't see the bubbles in the return line. You can't use a chart to carb your keg with...

I have a chocolate stout going right now, and I'm debating on dumping a 32oz container of Knudsen's Tart Cherry Juice in with some cocoa nibs rather than wanting to do a bunch of cleanup on spent cherries!

You can get tart cherry pie filling without preservatives, starch and such. It's just tart cherries packed in water. Same section as the thick pie filling cherries.

Yeah, who? LMAO - twice.

I have two of them, been using them for several years with the FTS immersion chillers. I built a controller using an STC-1000, added a heating wrap between the bucket and the neoprene insulation jacket, I can keep temps within 1º or less. I have a large Pelican ice chest, with both chillers...

Consider 3-4 pounds of fruit per gallon. Use frozen fruit, its usually picked ripper than say the small Driscoll's packages of fresh fruit. The use of juice is good. You should be fine with 20 lbs of honey. Use 2 packs 71B and make sure you use nutrients, ferment in the upper 60's to low 70's...

Lordy...

Actually, Extract Beer brewing is a form of desired outcome based on quality input achieving expected results thereby creating a palatable and pleasant experience that will linger as long as you keep sipping from the bottle.

Lordy...

I'm good if I can fill a 3 gallon carboy after secondary, (I have a 3 gallon keg too) this is more of an experiment than anything. I read much about using puree, people that did wound up with a pile at the bottom too. I also researched people using mango and pineapple, it runs the gamut from a...

Changed up the recipe a bit, decided on 6 lbs of Pilsner LME, 5 lbs orange blossom honey, steeped some steel cut oats, used citra hops in 3 additions. Safale B256 yeast, and will finish in secondary on 4 lbs of fresh cut up then frozen pineapple, 4 lbs of cut up frozen store bought mangos, 2 lbs...

I am planning on a pineapple/mango/coconut and rum braggot made with light malt extract, amber and pilsen malts... sort of a batch using some leftover malt extracts. Will use clover honey for roughly 34% of the fermentables also.

I am wrong, there is no requirement to have a specific amount of honey. According to BJCP it has to be a harmonious blend of beer and mead.

My friends drink my beer and get drunk. They come begging for more. I brew more beer, they drink it and get drunk. Never have they ever complained about my extract beer while sober. But then, how could they possibly remember, they're always drunk.

Kicks up the ABV a notch, adds a nice caramel aroma, and not all of caramelized honey is fermentable, which leaves a sort of nice slight residual sweetness. The honey was caramelized to the marshmallow aroma stage.

Got one cookin' right now. Added 3 pounds of caramelized wildflower honey to it. Dumped the oak cubes into a quart sized mason jar filled with Cruzan Black Strap Rum, it'll all go into the carboy with a couple Indonesian vanilla beans, and a few ounces of coffee beans and roasted cocoa nibs...

Taste one bottle now, but put the rest away and let it mature for 6-8 months. It will get better, and the flavors will be a bit more pronounced.

Instant grits, you mean Malto-Meal?