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the goal: get rid of nasty wort a coworker left around at work before owner says something about it./hopefully get some beer out of it. unboiled wort 1.065- neglected- i take it home to boil so it is safe to consume.I find its down to 1.026.I add sugar so that there is some fermentable sugar in...

k thanks so the only alcohol that will be in the beer will come from the cane sugar i added and fresh yeast. my new starting point of 1.060 will be my one and only measurement.

yes it open air fermented from 1.065 t0 1.026. so thats 5.5 abv but i cant just add that onto the final gravity because i boiled off "some" alcohol during the boil. should i just call it 4+ the alc from from my new final gravity when its done. i also read this quote on google " boiling...

i have taken many hydrometer sampels at every stage. right now its sitting at 1.060 on a fresh yeast cake.

So a few weeks ago a co-worker of mine pulled a 5 gallon bucket of imperial stout wort before the boil it was left with a cheese cloth over it. it was 1.065. I decided to bring it home and boil it because fermentation seemed to have stopped.it was at 1.026 as i am bringing this up to a boil i...

Thank you for that response,i know nothing about corks and i wasn't sure how they worked. i ordered 30 and they are expensive 19$ shipped for 30. I will use them for something, i do have some mead a couple of months old. "Note: Zorks will not work with screw cap or Champagne wine bottles. Made...

Zorks look awesome. has anyone used them? i plan on bottling some sours in 375 ml wine bottles and i would like to use these if anyone can recommend them.

My fermentation has come to a stop.I went from 1.102 to 1.036. honestly i was expecting it to drop lower.

meh

this one will come up soon. but now i have a new kettle. I have space to boil about 22 gallons. going to re work a recipe now for probably a 14 gallon batch.I thiknk i will use golden promise and not 2 row. Im am not sure what smoked malt would be best i have free access to Weyermann's...

****, after checking the website it seems to be bug free. that was a waste of 8 bucks i figured that a flanders ale pack would be a mix of yeast and bacteria. i will add the Belgian sour mix to it and add an airlock. Thanks for catching that i would have given it 3 months and then would have...

anyone have any thoughts on the matter?

A sanke* tap is a regular commercial tap. Its under pressure but i can engage it and fit an airlock on the liquid out line if anyone thinks it would be beneficial.

So i have a 60L keg that is filled with a cali common. Not a bad beer but i have had it soured in the best and i like it much more. I wont have time to deal with it for a while so I de gassed it, opened it up with a sanci tap and poured in a Wyeast Golden Flanders packet. sitting in the...

just curious as to why, when i made a similar post asking abuot freeze concentration is was closed within minutes because its illegal.

Its about a milk crate full maybe 24-48 quart jars (a lot) but i certainly could can some/ store some in different liquors for different brews . thanks for the input any other suggestion? dry it out? freeze it? make chocolate( i dunno how to do that)?

So i brought home 20#s of nibs that got whirlpooled for 30 mins. They are still wet and hot right meow. What the hell am i going to do with them?

Lock it up. you guys took down my post on freeze distillation so take down this one... no point to talk about it even if its legal and a great tool

What i do, and highly recommend is have a case of Poland spring chubbys around. The bottles are sanitized and they are perfect size for 3-9 gallon pitches( depending on how thick it is).After you rack your beer just go ahead and open up a few/ fill em up. They will swell in the fridge but i have...

Thicker yeast is potentially better.