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The grains have all been crushed by the supplier in their grain mill. The grains appear to be cracked for the most part.

This makes sense to me. I have heard that the primary or major fermenting process can destroy the favouring oils from the fruits very much like bittering hops? Come to think of it, when I purchase a fruit beer such as Strawberry Fruli, the strawberry sediment is still in the bottles. You...

I guess my main issue is that I was not aware that limbic beers took so long to age nor did I have a proper instruction set. I had a beer rotation going that allowed a new batch to become ready each week. When I opened the fist kriek, I expected what I had been experiencing form my stouts and...

I would suggest, from your remarks, that my Kriek is very fresh and new. I noticed ReverseApacheMaster has a Lambic aging for over a year? I believe that Krieks are related to lambics? NavyMarine1978

This was a ready to make, all-grain, 1 gallon recipe from the store. Here's the recipe: Kriek Belgian Cherry Beer -60g malted wheat (crushed) -804g Canadian 2 Row (crushed) -40g medium crystal malt (crushed) -0.08g Northern Brewer Hops -2 1/3 cups cherry puree added to primary...

Would you happen to know why the manufacture states that the tap-a-draft is only good for 6 batches? Is that referring to the parts that wear out? NavyMarine1978

True. I am not opposed to bottling. I have chosen bottling over kegging merely for traditions sake. I am attempting to make beer as close to the original methods as possible without creating to much extra work for myself. I like the idea of letting time do its part instead of forced...

I have just opened my first bottle of Cherry Kriek last night. The first thing that I noticed is that the carbonation was way down. I am making 1 gallon, all-grain batches, including this Kriek, and have been using the same amount of bottling sugar for all my batches (Oatmeal Stout, Porter...

I was told of a contraption that used to be sold around here. It was described as a plastic, barrel like, container which housed a bladder which was inflated with air or something to displace head space. The pressure barrels seem to be hard to come by. On E-Bay, a 5 gallon pressure barrel...

I have been racking my brain and trying to think of a means of by-passing bottling and being able to serve directly out of my carboy without kegs or co2. Does anyone have ideas? The idea of adding a hand pump system is as far as I have considered but I am concerned about air being introduced...

Is it safe to use as one step sanitizer in the home? No gases produced or strong vapours?

For my next batch, I will probably just start using the 3 gallon carboy to avoid the losses and blow off. I may give the lesser yeast, meaning a 1/4 packet, a try before changing to the larger carboy first. I do enjoy using the smaller equipment since its easier to handle and clean but, I hate...

I am putting together a 1 gallon batch roughly once per week. So, you suggest that if I fold over the packet and either tape or clamp it shut and store it in the refrigerator that it should work and keep until used up?

My other option for a fermenter is a 3 gallon carboy. I have used once before for making a Cherry Kriek which had the extra fruit which would have taken even more of the head space out of my one gallon fermenter. I tossed that 1 gallon batch into my 3 gallon carboy and it worked fine without...

This is what I found on the Danstar website regarding the Windsor Ale yeast which I used. 4. Usage • When 100 g active dried yeast is used to inoculate 100 litres of wort, a yeast density of 7–15 million cells per millilitre is achieved. Brewer may experiment with the pitching rate...

Yes. This is 35% H2O2 which quite often uses different names such as Super Food or Super Oxygen which I believe are brand assosiated. What I have is made by GoldTop Organics and called Super Oxygen (35% Food Grade Hydrogen Peroxide Aqueous Solution, H2O2, UN2014, Oxidizer 5.1, Corrosive 8) If...

Yes, I have been using a full yeast packet. I have been told that a half pack would be plenty and yet, I do not know how long the opened yeast would keep or the best means of doing it. I keep my bread yeast in an air tight jar in my freezer. Would this work for brewing yeast as well? I have...

Here is a situation that I now have encountered twice while brewing 1 gallon, all-grain batches. I have been finding that every all-grain batch has, so far, started visibly fermenting within an hour of entering the fermenter (compared to 3-6hrs for the partial grain recipes) and two of them so...

So, do you feel that the peroxide did its thing? I also found info that suggested H2O2 as a sanitizer at percentages as low as 0.01-0.5%. I used about a teaspoon in two gallons of water with hopes that it will work. I am unable to figure out the percentages at what solution.

I appreciate all the input. I liked the idea of using something organic as a sanitizer and that people actually drink H2O2 in small amounts mixed with water. I was not sure if people should drink star san in any amount but maybe they can. So vinegar helps the peroxide do its thing? Does it...