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So I am participating in a wort share contest with a local brewery and the wort pick-up is this weekend and I have a few questions. First, is there any way to store the wort safely to brew say a week or two from now? I want to do a NEIPA but I want it to be fresh and the judging isn't until...

I'm thinking about canceling and saving myself $1500 and just getting a RoboBrew, its not fully automated but it seems like the best bang for the buck. Plus with amount that seems to go wrong with these machine, lets be honest its an involved process either way.

At room temperature I shoot for around 15 PSI. It seems to have the best results of keeping things sealed up well but not stressing the yeast to much.

Finally got around to it this evening, here are my notes using just stuff I had on hand: 1.5 lb Bavarian Wheat 1.5 gallons spring water - to start 1 gallon of apple juice (Whole Foods organic, thick kind) - at finish 0.5 gallons spring water - at finish 1 oz Cascade hops boiled for 15 minutes...

Last I heard was my delivery date of 3/25

Interesting, how would describe the sulfur taste? The only cider I have had an off flavor with so far was one that was just a hint to tart despite being the same FG as all the others I had done.

I do just out of habit --- I do all of my beer under pressure. For me, its mostly peace of mind knowing everything is sealed up tight, temperature fluctuations aren't as detrimental, and its a plus to have some pressure in the keg to just hook up a picnic tap and draw a sample with out needing...

So I have done a few hard apple ciders which came out well so I figured I'd give cranberry cider a go. Typically my apple cider is down in the 1.003 - to 1.006 range by day two of fermenting under pressure. Right now my spunding valve is showing the same amount of activity / pressure I expect...

I have done every beer under pressure since I did my first one 10+ beers ago, I see no reason not to at this point

Thanks for all the input on this beer everyone! I will be making this again for sure - took 10 days from kettle to glass and is probably one of my favorite beers I have done far. I don’t think this keg is going to last more than a week or so!

So far so good! It’s a little lighter than pictured but has a great juice / haze look. Taste pretty great too! I got a very small hint of the salt taste that was mentioned while I was looking for it in the first sip but subsequent sips after that I couldn’t find it anymore. The frothy, pillowy...

I’m liking the Graf idea!

Here’s the hop packets I’m dealing with, I’m thinking a two gallon batch is doable. Guessing I’d get some sort of wheat beer with a little spice? I’m may only use the German hops and save the Fuggle.

I'll be drawing a sample tomorrow, so I will let you all know how its coming along. Edit: Also to add, I don't know if the fermentation process would change this but I tried a sample of the wort before pitching and did not have a salt taste, it was pretty sweet.

At Start (first 2 gallons): 3g Gypsum 8g Calcium Chloride At Finish (last 2 gallons, so 4 gallons total in the end): 2.5g Gysum 5.5g Calcium Chloride

Thanks for the input! So given that I did add the gypsum and calcium chloride and I did a mini mash with my Flaked Oats (which I wasn't as concerned with extracting sugar just more for body and mouthfeel), what are possible ill affects? I used Nottingham Yeast which fermented very quickly and...

Just for "fun" I am trying to see what I can make with leftover / donated ingredients I have. Right now I have: 1.5 lb of Bavarian Wheat DME 1 oz German Magnum 1 oz German Perle 1 oz UK Fuggle I also have US-05 and US-04 dry yeast around. So what can I make?!

I have actually been doing something similar with my Pico Pro in regards to brewing two of the same packs and combining them into one 5 gallon keg before pitching the yeast and haven't had an issues thus far. I think I've done that for about 5 or 6 batches so far. I have had my eye out for a...

From what I understand (and inferred from asking PicoBew) is that the Z2 is literally just two separate units that create 2.5 gallons each. I think they do this because there still on the ferment in the keg mentality and full 5 gallon keg would leave no head space to ferment.

Thanks for the comments, I incorporated y'alls feed back and did the following: I added 1/4 of the Golden Light DME and 1/4 Bavarian Wheat at 155 F and then at 155-160 F added the pound of flaked oats in a large muslin sack. I let all that min-mash for 45 min at 160F (which I realize now was...