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Ok! Thanks again!

Here's to my fellow brewess! :mug: And I agree, Surly is great beer! I feel privileged to live within their distribution zone.

Great! I'll give it a go. Thanks! Does anyone have experience using precipitated chalk to balance acitity? Or is that just a wine thing? One more question and I will leave all you awesome people alone (for now :)): How long should it sit on the fruit? Should I move to another...

That is on my list of options. ;)

:eek: Other than the fact that I would be dumping a precious liquid that I spent time, energy, and money making, no.

Hmmm...that gives me an idea-er...I could rack as much as I can fit on top of the rhubarb, then rack the remaining onto some apple juice mixed with corn sugar -- making a kind of mead-apfelwine... Thoughts?! Thanks again for the input! I very much appreciate it! EDIT: Yes, Brewmiser...

Thanks Brewmiser, I actually put my chopped rhubarb (just the stalks) in the freezer about a week ago and I was planning on pasteurizing about half of it and leaving the other half raw. But my big question was about the apple juice...has anyone added apple juice to secondary and if so how did...

Thanks Insomniac, so is there a reason that I shouldn't rack onto the rhubarb? I thought that is the generally accepted method as with beer?

Hi Everybody, Just wanted to pick your brains...I made my first mead a couple weeks ago (3 lbs raw honey to a gallon with Lalvin 71B-1122, added nutrient and energizer as well). I want to add ~3 lbs. of rhubarb to it but I don't think it will all fit into a 1-gal jug. So I was thinking I...

I crack one about half way through the boil. Don't want to lose my head and screw up the batch.

They probably use hops as opposed to the hop extract.

Still no. Steel is a good conductor which is roughly the opposite of having a high heat capacity. But definitely experiment if you feel the need! :mug:

Northern Brewer Dead Ringer is a great clone! :mug:

I've got some Oatmeal 'Cookie' Stout on deck! :mug:

Actually, no. The heat capacity of ice is much greater than that of steel. Heat capacity = the ability of a substance to absorb heat

I would taste the water (or even save a glass for side-by-side comparison) both pre- and post- chiller.

Didn't Grainbelt get taken over by Schell's?

I use the end of my auto siphon (the larger tube with the valve). I take off the trub barrier, stick it in the carboy, and give it a few shakes -- viola I have my sample. It works great!

What's wrong with a FG of 1.004? My FG for sessions is usually 1.010.

I have dihydrogen monoxide for sale! $5/pint -- heluva deal :)