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I like the ability to build and order recipes online (individual grain amounts). I'm currently able to make a list, checkout with a selected time and just swing by and my milled bag is waiting. One thing that does annoy me about some shops is the complete lack of prices on anything in the store...

I'm interested too. The only thing I'd be worried about is the stuff not breaking down with the later additions. If I recall I saw a YouTube video where the guy added late and it all seemed to just stick to the immersion chiller.

Hey, I like your name haha. Good luck!

What he said. Seems to be a low mash temp (maybe a slow rise in temp) and the sugar.

Good luck, all seem like solid purchases.

Mash temps/duration? Any added sugars added to up the abv?

Should be ok, just make sure to keep abrasives away! Even though they don't look as fancy I honestly love having a light, pretty unbreakable, easy cleaning vessel with a built in handle.

I would guess that that one bottle might be infected. How long have they been in the bottle? More than likely if you cold crashed that sediment is mostly yeast that have run out of fermentables. I have had nottingham stick to the side during conditioning, although that's only happened one time...

Hey I pmd you last night after you messaged me back, haven't heard back. I can get what you wanted, just need to know before I pick it up.

Really depends on how much he can up the 02 I would guess. Normal dive gas is pretty much atmospheric (21%) while nitrox is 32-36%. Unless he can go higher than that, I'm not to sure it'd be worth your money.

PM sent a couple days ago!

I won't disagree, but the fda approval and US manufacture put my mind at ease.

The members mark juice here only has vitamin c (ascorbic acid). I start similarly to Calder, but I have tamed my ciders down to 6% after a particular evening of heavy drinking with guests. Let's just say it goes down easy. I use Nottingham and when it's done add some homemade caramel syrup and...

Yea, I use the sams club apple juice and it seems to be well received since I can't keep it around..

I think storing grain, even long term, won't have nearly the same potential of negative health consequences as a bucket full of solvent (alcohol). Add in the fact that the wort will likely be at least warm when added and it seems your risk outweighs saving a couple bucks.

That is pretty neat!

Not going into the pros and cons too much, but I like my food grade buckets for most of my brewing. They are cheap, easy to clean, and sturdy. Plus I probably won't injure my self if I drop one. Adding a extra transfer may be not be the best/most convenient thing with the chances of infection...

Without doing it in cider you could test it by pasteurizing a slice in some water. Results in alcoholic, pressurized cider might be slightly different, but it would give you an idea super quick.

Dyes scare me to be honest, I've taken quite a few chem courses (yay for biomedical science major..) and one of my profs was quite active in the development of a few of them. Food grade dyes are very specific. Aside from the dyes, there are also other chemicals that are used in non food plastic...

Careful, any ciders left out of the cold and forgotten, whether at the party or your cabinets, could be a potential nightmare. Since the product will be poured out into a serving vessel anyway I'd probably stick with the first method of serving fruit in the glass.