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I got some kettle soured wort, from an AHA event at Surly brewing, a few years ago. I split the wort three ways and used a weihenstephan yeast for one batch. After two weeks in the primary, I racked it onto 4 pounds of frozen tart cherries that were thawed and pureed with a stick blender. I let...

2270 I still have two left, but added third last weekend. A bonus swag gift at a homebrew contest I judged.

I had a slightly different "bottle to bottle" problem. I force carbed in a 2 liter PET bottle, and want to fill some 12 oz bottles for upcoming competitions. I tried the "get it cold and pour slowly" routine. It worked OK, but still had issues. Last night I tried something different. I took a...

If you are set on bulk aging in kegs, and tying them up for a long duration, I would just hit them with enough CO2 to seal well, then disconnect the CO2. Check them periodically and top up the CO2 as needed. Otherwise, I bulk age my big beers in carboys. I have way more carboys than kegs. Either...

Airgas in Minneapolis (actually Ramsey, MN) cost me $38 for a 20# exchange. Gonna check out MPLS Oxygen next time.

I did this once before. I even went to the point of building a spunding valve. The valve vents the excess pressure and not over carb the beer. The problem I had was my beer almost never flowed clear until the beer was almost gone. If I did this again, I would dedicate a keg, or buy another dip...

I have the same type posts also. I drew up a small diagram on the wall, where I do my disassembly / cleaning. That way I don't get them on the wrong side of the keg. If I recall, I made up a little saying that ended with "Flat Out". I even drew a profile diagram of the posts. They are slightly...

Somewhere over the decades, I acquired a second Corona mill. I also have a commercial coffee grinder, that uses the same concept of a stationary plate and a rotating plate. I just wish I could slow the damn thing down. A year, or so ago, I finally bought a two roller grain mill. Definitely...

Very nicely stated !!! :bravo:

Welcome from the frozen land just west of you.

So I discovered that steaming my rice created another issue. There was not enough moisture in the rice to make it sticky. My last two batches finished, and are very good, but I only got about 16 ounces of wine. Unlike the first batches where I got at least a 750ml bottle from each 4 cups dry...

I have done this with ciders and meads. If you rack into your pot as if you were going into your bottling bucket. Slowly raise the temp, and gently stir periodically as it gets closer to the pasteurization temp. Chilling it is also another thing to be aware of. I racked into my keg, after...

So I re-visited my finished rice wines. The clear sweet rice wine reminds me more of a normal saki. Not bad tasting, but I have not had many to make an informed decision as to what type I might like. The clear Jasmine rice wine is delicious, slightly sweet and fruity. This is just as good clear...

So I bottled my first two batches of rice wine. The first was glutinous sweet rice with Chinese yeast balls. I let it go for 27 days, as it was fermented about 65 - 68 degrees. It smelled wonderful. Straining / filtering is not fun. I initially separated the rice must out with a piece of voile...

It has been a while since I have bottle carbed a cider. I usually keg and force carb, or use 2 liter PET bottles and force carb with the carbonator cap. I don't think that just because your bottles are reaching a proper PSI that there is enough CO2 in them for proper carbonation. When I use...

My question is "How many days has it been since you bottled, and then reached the 26 PSI on your test bottle ?"

I have done ciders and meads a couple different ways. You can certainly backsweeten to the level you like and bottle. I would go a bit lower on your temps though. Follow Pappers instructions for the temps, and when your time is up, gently remove them from the hot water bath and set the on a...

Here was the RYR I bought. https://www.ebay.com/itm/Red-Yeast-Rice-Koji-%E7%BA%A2%E6%9B%B2%E7%B1%B3-Ang-Kak-14oz-400g-US-Seller-Free-Shipping/292210630106?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2060353.m2749.l2649 This was the ARL I bought...

Update on my rice wine so far ..... Here is my sweet rice at one week. Here is the mold growing on top. Here is that same sweet rice at 2 weeks. I wasn't thinking and shook it up before the picture. I found several different yeast balls around the area. So I am doing the next two batches...

Thanks for the reply. I just ordered some ARL and RYR off Ebay.