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I have several batches of ale under my belt, but no cider. What we have on hand is several half gallon mason jars of apple juice that my ML (maw-in-law) gave us. What she did was peel and core the fresh apples and made apple sauce with the meat. Then boiled the peels and canned the juice...

The bleeder valve on that tire pressure gauge is manual. Meaning you have to push the button and hold it in to bleed off pressure. It is not the same as a "pop off" safety valve which would probably be a good idea on a setup like this.

I just went to take another gravity reading and there is about a 1/2 to 3/4 inch layer on top that is much clearer than the rest so IMO any reading I took without it being stirred up would be inaccurate...right? So, I'll have to rack to BB then take a reading and then add priming solution or I...

Now That's funny right there...I don't care who ya are...LOL

I transfered a batch of Liberty Cream Ale to carboy after it had been in primary 8 days and the FG was 14 at about 74 degrees. Which gives an actual of about 16. Sheet says it should finish at 10-12. OG was 40. After some discussion we decided it was due to the Munton's yeast and I figured ok...

any ideas?

100% Southern Man. I disagree...I think my s**t actually smells ok. The wife...it would singe my eyebrows if I went in there too soon... . . . LOL

DITTO, small world huh...

I am wondering why after 25 days it started back up. Did this get cold while it was in primary and then warm to the stated 69 after it was in the carboy? Two hydro readings 4 days apart should have meant that fermentation was complete...from all I have read. Could it be that some sugar was in...

I forgot to say THANKS!!!

Cool!!! I just needed to hear that!!! You are The Man!!!

I haven't seen this one before...even in Revvy's best of screw ups thread...maybe I did, but just don't remember... I brewed to perfection, transferred into primary and then filled the air lock half full of sanitizer (last time I just used water...wish I did this time) and Then pushed it into...

LOL, there are worse things...

LOL, dang dude, no kiddin...

When the wort starts to foam stirring will reduce the foaming and thus the boil over until the heat break. After that you should be fine...as far as boil over is concerned... I don't get it...boiling will sanitize the water.

This is a great thread! On the list linked to in Revvy's post Fat Tire is on there. A lot of the other beers I've never heard of, but I have had a few Fat Tires and have looked for yeast once or twice and didn't see any. Is it still possible to make a starter from refrigerated Fat Tire...or I...

Ok, I think I'll just go for it. I do plan to re-hydrate prior to pitching, so I'll at least know if it's alive, should be midwest sells a lot of stuff so it shouldn't be that old. I ordered two more kits and got wyeast 1056 with them and ordered some safale just to keep in the fridge just in...

I ordered a recipe kit and it came with Muntons and now I have read all kinds of bad things on here about Muntons. I ordered some other yeast, but it won’t be here until early next week and I really wanted to brew Saturday night. I don’t have a local supply store so I was thinking...

Roughly 205 gallons per year...is that bad?

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