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USA RED PLEASE David

If you slosh it on your knees at 35 psi, it will be done in 2 minutes David

I was taught torrified wheat and go with it. Been 20 some years, always lace in the glass. David

I read this here years ago and it works great. 35 psi to the IN fitting. Place keg on your knees sideways. Rock back and forth for LOTS of sloshing for about 2 minutes. YOUR time will vary with temp of beer. Yer done. You can hear the gas going into the keg as it sloshes and carbonates...

Yes. 1 lb torrified wheat in every batch. I only make ales. David

My girl only drinks Mick Ultra. I like IPA and HOPS. She has tried beer I have out and usually gives a sour face. She DID like the blueberry wheat from Ellicottville. I am now trying to replicate it with no guidance. I will be making 1/2 wheat, 1/2 barley light beer with Blueberry...

IN, it will match the one I have. David

I would brew MY IPA first! It would look great next to the one I already have. Then I could toss the cheap one I bought first. David

Since I started filling my conical fermenters from the test port directly from the hot brew kettle, I have had no infected beer. I use a hose and fill the 2 - 7 gallon fermenters after flame out and whirlpool. Wort is about 180 in the second fermenter. Chiller goes in the brew pot for last...

Bump, looking to make all grain EBC blueberry wheat. David

I would be trying to fix the cause of the problem instead of trying to fix it later. Your beer will be better. David

I use a 1/4 converted keg for my mash tun. It holds 21 lbs grain right to the top. I add DME if I want a higher OG. Going to try doing a split batch, one Higher OG and a lighter beer for the little woman. David

I bought the JSP maltmill when they were arguing about it on the Home Brew Digest. (1990s) Still using it. I need nothing more even if I opened a brew pub. It grinds into a 5 gallon bucket. Dewalt 1/2" powers it, 400 RPM in low gear. 2 passes improves my efficiency. David

Leave the style police at home for a minute. Ever make a beer of 100% munich? I did it for a club, we each took a gallon and added a different yeast. All the beers were good. Mine was Wyeast 1007. Delicious. I think I mashed 21 lbs.

I add extra grain and save a few quarts of wort. Can for future use. I remember reading this about canning in the Home Brew Digest a LONG time ago. Wort is not low acid like tomatoes. David

I made an eleven gallon batch for a club. We each took a gallon and used different yeasts. All munich beer Mmmmmm No matter what yeast. I used 1007. The club bought a bag of Munich. I got the rest (just about half). David

I proof my yeast, then I know its good. It gives it a good start. David

No carbonation anticipated. I would like to serve it chilled and flat like hard cider my grandfather made. His was sweeter and he added a bunch of cane sugar. High alcohol was not my goal, that is why I just fermented it the way it is. The fruit will add flavor, maybe after its done, I...

I had 2 carboys filled around nov 1 with fresh apple cider that had been "Cold Pasteurized" which I have no idea what that means. I tasted the cider and it was great, so I just added wine yeast and left it alone. It now tastes like bitter green apples. SG is .998 or just below 1.000 I...

No. I have a 7.5 gal conical, I drain the yeast off the bottom when ferment is done and let it sit another week or two.... or three. Once for a year. I have 2 carboys full of hard cider from this year. One goes in a corny keg, the other one goes back into a conical with fruit and honey...