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Wine grapes are pretty distinct from other varieties (unless you like concord grape wine, lol). Re milk, it's surprising that it wouldn't be sold for cheese/milk solids/etc. Surely if prices go low enough, someone will use it for something? If they're really dumping it I wonder if there's some...

That's a cool system, but 12lb max grain bill is a let down*. 10 gallon version would work for higher gravity 5 gallon batches, but is 240V-only. *I wonder if you could rig BIAB for more grain. edit: Also, to self-carbonate during a 65F D rest, you need North of 20psig - I wish conicals would...

#1 and #3 are at odds in an optimization problem. Lowest maintenance/cleaning is a portable AIO you hand wash, and a keg orpressure rated PET fermenter in a fridge. But this requires lifting/moving a 60lb fermenter or brewing beside the fridge. IMO glycol etc sounds like a huge headache, not...

That, and we generally don't have deoxygenated water available in the home setting.

Do you use yeast nutrient of any kind? If so, try a batch without them. edit: tap water. Are you treating for chlorine?

FWIW I have good luck with the vacuvin brand bottle vacuums. Bonus points if you put the bottle in the fridge. Ideally you vacuum immediately after pouring to limit air contact time with the wine.

I always figure ~100lbs of grain and ~25 gallons of beer and RO water double as emergency stock. You'll know things are bad if we start eating the roasted barley.

Do you use a purged hop bong? Maybe grassy was there before, but loss of other character revealed it? Doesn't seem likely, but throwing spaghetti.

I was reading recently about the Amoretti brand of purees, but haven't tried them yet. Might be the "easy" way.

A bit of a necro post, but figured I tack on here rather than starting a new thread. I was pleasantly surprised with Clausthaler Original. They even seem to have added a faint lightstruck flavor to it! It's got some grain, hops, bitterness. The grain tastes unfermented similar to some of my...

Bierstein's theory of relativity: Body of a beer is relative to your point of reference.

Was the fermenter originally pressure rated? edit: I found one reference to a 5psi rating on the 7.5gallon version edit2: 5psi from the horse's mouth https://www.morebeer.com/articles/benefits_of_a_morebeer_conical

Bizarrely, SJO 10/3 counts the ground, i.e. black white green. Caveat emptor. You have to figure out what the standard is for what you're buying. edit: this is in contrast to NM/UF/SE which don't count the ground.

If we're going by the book, it's technically supposed to be fused down to 20A. (2020 NEC 210.21(B)(1) and (3))

You have to let fermentation gas in and out of keg - I personally do in to liquid side, out gas side. But you could do it the other way around. You want an airlock of some kind on the outlet, or air will get in after fermentation ends.

OK so I dug out the recipe and... I owe you an apology/correction. Evidently it was Weyermann Chocolate Wheat that had the ash character. I've been remembering that wrong for years... (There may have been drinking involved.) Also in the notes: lagering the beer for several months mostly removed...

Oh, yeah. What's a factor of 1000x between friends? Why are we even talking about 2 billion? lol

I brew a lot of beer that needs <200M cells, and I'd be a bit worried to pitch 2B cells (>10x over pitch). But you'd need a 10L stir plate starter or something to hit 2B, so I assume that was hyperbole.

Don't try this while on any type of medical treatment (antidepressants, beta blockers, blood thinners, etc). : )

It was 1lb in a ~5% ABV 5 gallon beer with limited other dark malt. I think it had some crystal etc. I'd have to look at notes, but likely about 10%**. I generally do a test batch with new ingredients so I know what flavors I'm going to get. (Too hard on an imperial stout etc unless you've got...