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First off... I've been brewing beer for about 5 years but am brand new to ciders. This is my second cider and the first with fruit. Here it goes... I fermented 2 gallons of store bought juice with WLP 775. The OG was 1.058. FG was 0.998. I racked the above into secondary. Secondary I have...

I appreciate everyones help.

I'm brewing an Irish Red this Sunday I'm using the following recipe: http://byo.com/mead/item/1868-irish-red-ale-style-profile I went to my LHBS yesterday and all they had was 1 oz of crystal 40. I got that 1 oz. I also have on hand plenty of Crystal 20 and Crystal 120. What should I sub for...

i ended up dumping my batch

OK thanks. I'm hoping the alcohol heat calms down a little. I brewed it for a competition in October so it has several months to age.

I haven't messed with the feature you are talking about. I always have a confusing time entering the mash schedule in brewers friend.

149F and it was 2.5 pounds of sugar

So I recently brewed a Belgian Tripel.... here's the recipe... i basically copied down what Jamil Z gave as a recipe in his "Brewing with Style" podcast. 14# Belgian Pilsner 4oz Belgian Aromatic 2.5 table sugar 2.5 oz Tettnanger 60 min .5 saaz 10 min I pitched and out of date White...

when I've worked this out (in my mind), I imagined pushing (with CO2) half to another keg and forcing carbing that. Then using CO2 to push from the fermenter to the corny that's serving as a solera

I'm wanting to do a similar thing but I was concerned about temp control. I've got a few small temp control freezers but one is always filled with bottles/cans of beer and the other is my ferm chamber... so no real space for long term storage. I see your from Jax. Do you belong to the CASK?

when you do this are you going to control the temperature?

I bought the stain but haven't used it yet. That's my next thing to try.

gmonken, I basically started with the tips in this thread from others and then watched some youtube videos. Here's a link to the playlist: https://www.youtube.com/playlist?list=PLuj0sGVhDPwM6J7RDhkLbjPk34R0R3Wzv When we did the experiment for school, we didn't pay too much attention to...

good find... looks like that would work

I'm looking for a cheap (less than $50 on this website http://www.avogadro-lab-supply.com/item.php?item_id=379) propane regulator for my new bunsen burner. I'm planning on using the throw away propane cylinders. I've seen a few people just use the on/off valves used in torches. I've tried that...

glad to see it's being updated. I was a paying member but it expired almost a year ago and I didn't renew it since it didn't appear there would be any more updates. Good to see its being updated again... and I'll pay up again! Thanks.

so do you find the same readings on the hydrometer and refractometer at the end of the brew day?

I realize that they are no good after fermentation has started. I like to use the refractometer several times during the brew day to see my progress and if I hit my expectations. I found my refractometer (i got for $24.99 last Christmas) is always off when I check with distilled water. I...

by the way, I meant digital refractometer... not digital hydrometer. Not sure why I typed in hydrometer.

these threads seem to take a life of their own :)... Anyways, I asked the original question about digital refractometers because I brewed a barley wine this past weekend and I couldn't get an accurate reading on my "normal" refractometer because I couldn't tell what lines it was lined up on. I...