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have an undercounter RO system with a 3 gallon tank. i fill up gallon jugs ahead of time. i started noticing incomplete attenuation in some wine and beer and switched to a cheap inline charcoal filter on a garden hose so the water isn't mineral depleted.

i've done it with the 3.3 lb cans that come with the brewer's best kits. i put a small hole in the top with a church key, then set it in a large pot of water on the stove under medium heat. i prop the can up on a fork so the heat doesn't build up under the bottom. by the time my grain steep is...

and half the quality. i shop HF, but am careful what i get there. if the chinese junk pump dies during your brew, you end up trying desperately to salvage your beer, and then paying more for a pump that works. so what is the total cost of that bargain?

most of the "brewer's best" partial kits can be ready in two weeks or so. i've done a few of their "continental pilsner" kits. the instructions recipe PDF say to ferment in primary 3 to 7 days, bottle and it should be ready in 1 to 2 weeks. i've cracked them open at one week and it was...

i saw some that looked just like that at a sex toy website, but they were made of rubber.

depends on size, weight and distance to destination. the websites usually have that info.

i've shipped beer and wine as gifts and competition entries several times. i use fedex with no problems. i always list ingredients as "cooking sauce". i always wrap in redundant layers of bubble wrap, paper towels and ziplocks in case of any breakage. one time i was shipping one bottle to...

85, huh? it's been mid 90s, temp AND humidity here in tampa this week, but i got in an altbier and a gruit in the driveway. i put up a tarp overhead and had a few cold ones in the fridge.

those are two different kinds of kits. one is a partial grain and one is a concentrate, probably "no boil" kit. the no boil ones are basically already to add water and ferment. i haven't used them, but i suspect that the more work you do on your brews, the better they will be. however, i...

it was a long time ago. i don't recall. the discussion was on the winepress forum a while back. general consensus of the more experienced winemakers leaned toward corkidors. less messy imo.

i've been using the italian floor corker (with capper attachment) for a couple years now. i get the #9 1.5" agglomerated corks from my local supplier. (#8 are smaller and are for hand corkers) i don't use lube. i just clean it and wipe it down occasionally. i suppose you could wipe on lube...

after several incidents of running around looking for stuff with the timer running, i made up this checklist of steps and stuff. i have now tested it on a brewing campout, where i had to take EVERYTHING with me to the woods. this is based on using Brewer's Best partial grain beer kits...

you can always explain that you got your information from a very reliable bunch of drunks that you know.

sharpstick: why sharpstick? that's become my playa name(burningman festival) and i use it on most forums now. and sometimes i use "crooked label winery/brewery". i had so much trouble trying to get rectangular labels on straight that i designed labels that were trapezoids, printed the text...

you could add some DME or LME to raise the SG up. that shouldn't affect the taste too much. you might even be able to add some water in to bring it up to 5 gallons.

whenever i brew or bottle, i lock the cats in the bathroom. does that help? duct tape?

in that case, he might relist it with a reserve. decide how much you are willing to pay and use esnipe to bid for you. less adrenaline that way.

you should be able to peek at exposed bottles in the 6 packs to see. oddly enough, some michelobs are in what they claim on the box, "new pry off caps". anyone 40 or older will get a good laugh at this! personally, i'm boycotting inbev (anheuser busch etc.) since they quit serving free beer...

you can also get filling adapters that will let you fill from tank to tank. (they have adapters to refill small propane bottles too)

i made what i called "yule spice beer" last year with pumpkin pie spices. it tasted like pumpkin pie. the pumpkin itself doesn't contribute that much flavor. i've even had "pumpkin pie" made with zucchini squash or sweet potatoes that still tasted like it. so it seems like pumpkin is more...