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go for it and you could "sanitize" the beans with a little vodka buorbon etc... The little bit that you would soak them in would work perfect and not add any flavor. Good luck I'm under pressure the brew a bourbon vanilla porter. Only diffrence from you was I added 10 oz of makers mark. So be...

payment sent. Man this was quick!!! I'm glad I didn't think to long about it

I'll jump in for 2 of these. Put me on the list and let me know when to send the paypal. Thanks for hooking it up.

I would get a bottle tree and a vitnator(may be spelled wrong). They work wonders at speeding up the process. I make a hot solution of PBW and water spray the bottles, then a quick hit with a bottle brush, then back on the tree. When I'm done with 20 or so I rinse the vitnator and put hot water...

50 foot IC and I'm working on a jamil-o-chiller too

Kits are a great way to start and figure things out. The only reason I don't get kits anymore is because I've been gettin into bulk grain buys. The grain is very cheap and all you have to do is get some specialty stuff and you can make anything. Sometimes my recipes are based off of kits from...

The cider is clear already, its been sitting for 3-4 months. The gelatin for me is not so much to clear the cider rather pull some yeast out of suspension. I may try a honey and brown sugar mix. I have a couple days to decide on the sweetening part of it

I have some gelatin so I guess I'll go that route. Rack it, Chill it, Add gelatin, Pull out slurry, Add simple syrup of my choice, then carb it up. I'll report back with what happens

So the recipe for my cider was basically 4 gallons of fresh cider and 2 lbs of honey. Some spices were added later and now I'm ready to keg it. It's drier than I wanted it bo be so at first I was just going to add splenda to sweeten. Now I was wondering if I just add some sugar when racking it...

Very well put. I have tri-clamps all over my rig and changing them at times can be cumbersome but the positives outweigh all that for me. The camlocks look like a good product so nothing bad to say about them even though I've never used them

yeasties are tough little critters. You didn't harm them at all. I use a stir plate for my starters and the get spun around like crazy and continue to reproduce and get healthy. No worries it almost always makes beer

Not much cheaper than you are spending with the hose, but this is what I use http://www.amazon.com/dp/B000VXEW4G/?tag=skimlinks_replacement-20 it works good and gives you options

If it stays at the temp you want with no controller then do it. I have a chest freezer and it was too cold so I needed a controller. I searched around and got a johnson A419 that I got from a non brewing site for around $50. It didn't come wired up but a free extension cord from work and...

sounds like you're doing a good job. I have been gettin 71% efficiency and I hit it every time. I was looking at ways to improve it but since it is consistant I'm just going to leave it alone

I drain add 182 degree sparge water stir vorlauf add second batch sparge and viola I'm done. When the first runnings are pulled they are put over a flame immediatly to speed up the process

It should help. The more I see these things come up the better spending the money on a thermapen. Good luck with the next one home it works out

I've really been enjoying the marris otter sorachi ace smash lately. It's gotten good reviews from the friends and fam. 17 lbs MO 2 ozs sorachi @ 60 mins 2 ozs sorachi @ 5 mins

What is your mash temperature? Generally the higher the temp the less fermentable the wort will be. If you mash a little lower you may be able to get the FG down to where you want it

That's krausen and it's a good thing

I pbw and scrub every bottle with the right brush. Rinse rinse rinse and rinse again changing the water frequently when rinsing. Then starsan and let it sit for more than the standard minute. All of this is done with a clean bottle tree and vitinator. I couldn't imagine doing it any other way...