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40 pages of successful soldering and this is all you have to add?! :bravo: Since you bring it up, there's something your expensive TIG can't simply achieve: stainless to copper. Hah!

This recipe rocks! My version with 3 lbs mesquite honey and Carolina Reaper pepper tincture has scored very high in two small competitions so far. I thought the fresh beer (1 month old) had more rich flavor, but the 4 month old beer's success surprised me. I would also mash a little higher for...

did you check the fuse?

Mine took about 3-4 weeks to reach stable gravity and I was glad I didn't remove it from the yeast any earlier. I then racked to a keg for bulk aging and then bottling. Use Fermcap, but still plan for blow-off and don't rack to a carboy until you have hit stable gravity or you may increase the...

I had 5 gallons of wort and nearly 4 gallons of krausen, so prepare for blowoff, even with Fermcap!

That's what I use, but I put electrical tape over the small gap left between the plug and the element connector to keep splashed wort out. Cheap and easy insurance against tripping my GCFI (or worse...). Some housings do provide a watertight connection from the cable to the element.

Same thing happened to me, so I added 3 lbs of mesquite honey to the fermenter at high krausen and the result was amazing, the honey really added some nice sweet notes, boosted the alcohol, and thinned the body a smidge to a very "crushable" level for a 12.7% beer. Be sure to degas the fermenter...

Anyone here have suggestions for reducing the time intervals during element firing in Auto mode? During some tests with water, I have found that the element fires very for short burst about every 30 seconds and that is insufficient to hold water at 190F; the temperature hovers around 185F and...

In theory, there is a point at which so little yeast will be left that the ones remaining may be stressed enough to no longer be able to replicate and increase yeast cell counts to the point at which the fermentation would "restart." This is particularly evident in keeved ciders which are...

AWESOME! I was wondering if this Kveik strain could be stored dry. I have a boiler closet that's bone dry and 100-110F which seems perfect for drying yeast on parchment paper.

I like sour beers and lemonade, but in this case it was clear that excessively low pH was an issue because the acidity imploded my face despite the syrupy 1.140 OG!

Since late October, so about 4 months now. It went very slowly. I should mention that boiling will concentrate acidity, so this is best done with a low-acid juice from dessert apples or similar. I had to add some potassium bicarbonate to buffer my pH up to a palatable range; I just added to...

Very cool! I just pitched 2 month old dregs from a flask into a 1.038 berlinerweisse. I did wake up the dregs with a little fresh wort and they "woke up" quickly. Pretty impressive given that the flask sat in a fridge for such a long time.

My 1.140 OG boiled cider is down to about 1.050 and tasting nice, so I put it into a 2.5 gallon whiskey barrel that previously contained a barleywine. Time to let it sit for a month or two, then keg and stabilize with sulfites and sorbates.

I'm going to have to try this. My Riptide with the new impeller "screams" when the pump is pulling a vacuum with any temperature wort. Sounds like someone is throttling a rabid squirrel. My March pump never had any issues with pulling a vacuum, such as when a silicone tube is partially or fully...

Nice! It can be difficult to catch this yeast before it finishes out in the low 1.000's or below! I'm also leaning towards ending around 1.012 for my semi-sweet ciders these days.

There's your approach with nutrients, then there's the complete opposite, which is to ferment slow and cold without adding nutrients to help preserve apple flavor and develop nuances from a long fermentation and aging on lees. The "slow" approach has little risk of sulfur off-flavors based on my...

I just let D47 settle out over time. It is know for being a good yeast for "sur lies" aging, adding complexity to ciders, meads, and wines. It goes crystal clear after about 4-5 months at around 45F. I backsweeten as needed with sorbitol for D47 ciders because they've fermented out completely...

I wonder if a lack of nutrients is why mine stank for a long time. I even fermented it slow and cold to reduce yeast stress.

The pigs were killed and their hind legs given to me, so I did not have a choice of size. Maybe next time I will buy a large pig leg from a local farmer. I understand that they cannot be cured exactly like prosciutto, but I hope to achieve something similar in terms of a dry cured meat that is...