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Thanks for looking in, 40º f Lines are good according to Mikes Calc Dialing in the carbonation. The chart states 12 for what I am tapping, 8-9 for the stout. for 40ºf sea level. Both seem a bit low, So I've increase to 10 and 17 was wondering how long I need to wait to see if that was the...

Math is easy when you have the formula.....

When I order if Summer I order Ice pack, If ordering winter, just the pack it comes in...Hence the reason the drop down OFFER is there. I have had one from another company that came leaking, I called they said they would send a new one, they did, I pitched anyways and all was fine. I find many...

So the recipe was strange where it wanted me to pitch half my sugar before and then the other half after ferment and I was thinking how will I ever know my SG? Hence the ? It is already in the Primary for a few days now start at 1095 move to primary at 1010

When I started brewing I popped for the bench top and glad I did, as I will Pop for the floor Corker. Good to know about the adjustment tho. Thanks

Some times it is a Great mistake... I also was thinking about cold smoking the corks...

I came across that one but the new design was different. Thanks

New Vitner, my brewing background consisted of table capper, (looks nothing like this except for the magnet), and now keging. I looked for this on the Net I was thinking it is a capper due to the magnet on the underside...? Just thought to ask, since it was in with the corks and wine...

Yeah 3 gal carboy glass, buy a plank of cedar or Oak, toast it with a propane torch and put it in the racking order. @ 1st, 2nd, and 3rd and use a good cork. I have a mis match of used equipment I bought and found some corks LD Carlson they state on the package 9 x 1 1/2 and 9 x 1 3/4 are those...

I'm gonna share this link, if anyone comes along or is thinking about what I was, key word WAS. I'll go with a carboy, oak stick, floor corker and call it a day. https://winemakersacademy.com/glass-carboys-oak-barrels/

Seamonkey thanks for the vid, very painful to watch...LOL yes of course real barrels....soak em before use, yada yada yada From the 5-6 sites I've checked out and read about their barrels, I got the impression One wants the barrel a little bigger volume, then the batch.... Hence me thinking of...

Totally new, just created a post about cork size, was recommended by Blacksmith #8 for 750ml... You stated #9. The jury is out on cork soakers, but I did find a funny video I will share. Forgive the first ad, as usual.

Thanks for looking in, I am on the fence here as far as buying 5 liter barrels to store wine in with a spigot to dispense. Now when making wine, o2 is bad, yet a red likes to have a low slow breath hence the cork. TMI? So what is the deal with head space/o2 in the barrel? I could purge the...

Thanks Blacksmith Kinda leaning towards buying barrels for grapes and using screw and flip tops for fruits... Finding 50-60 bucks for 1 gal shipped, waiting on answer on finish inside smoked or charred....instead of buying a corker, corks, wax, breakage, flavor, 2 years sitting around... I...

I'm also think about going this route, albeit more expensive, the aging and flavor... There must be a cheaper place to get these if they can retail em and ship em for 70.00... I'd buy 4 or 5 if i could get em cheap enough...

Thanks for looking in and helping in advance, Just started making wine, albeit I have 1.5L screw tops, red/grapes are better when allowed to be corked in the long run, something about very slow breathing? Anyhow, I've been collecting 750 ml's your average 3 buck Chucks over the years, a few...

There are also RO units that have a remineralizer too.... so you might be Zero ppm OR you might have a nice profile as I do from my RO unit. Not all RO units are the same

Stouts are not big on head like being married for a long time Badoom tshhh.. LOL anyhow as mentioned YES oxi left over will indeed not allow good head....Gotta rinse good.... However usually if there was soap the bottles (are you bottling?) would have not carbed well either... Now if that was...

Easy container growers, buy the peppers you like, take seeds and plant em. I do not even plant em any more they just have re seeded and pop up, they are in the ground so re seed is easier for them than a container. No need for food grade buckets, 3 gal nursery are fine with good POTTING soil...

Consider a Skoval chart to understand what you like now, and the new 2m Ghost you have discovered. I grow the 3 hottest. Did you know if you grow, that if there is a Reaper it will even make a Banana pepper hotter...So you need to separate 30 yards or so to keep skovals down on the Banana P.