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I have 3 identical wing cappers, and never have broken a bottle in my couple years of homebrewing.. what i can say is with the diagram agrazela posted, its the collar the wing capper grabs onto and pushes the cap on.. and a few bottles I like to use are a PAIN due to collars the capper cant grab...

warmer may definitely be better.. but dont be afraid of the lower temps if thats the environment you have to work with. Just moved my saison to secondary last night.. I used a wallonia strain, it was slow to start (probably temp related), and it spent about 3 weeks in the primary around...

sorry, forgot about this post!... this was a 2.5 gallon batch using just about 1.6oz corn syrup

At what stage did you add the nibs? I get good results taking the nibs, and using just enough vodka to cover for about 30m-1hr, then dumping the whole thing, nibs and vodka into the secondary for 5-7 days. Also, for my porters and stouts, i tend to minimize and reduce the amount of roasted...

For anyone thats interested in this beer. Jack Hendler is a saint and has scaled down his recipe for homebrewers.. I'll try this out come fall 2015! http://beerandbrewing.com/VQyeKSkAAME79ZEM/article/jacks-abby-brewings-framinghammer-recipe

Go for it! Theres a popular professional culinary statement.. "you can always add, but never take away" Dump what you have in there, if its not the total 10lbs so what.. having a little of something is better than overpowering it with too much of something. Use what you have, taste it, and if...

maceration is a wonderful process that gets us many nice things such as limoncello. Neutral grain liquors over 50% do a wonderful job pulling the essential oils and flavors out of things, which is why i use them very often as my flavor additives into the secondary. Some people state that it...

Youll get some strawberry flavor, it will be on the subtle side.. and will become less noticeable over time. Ive learned flavorings added to secondary are like dry hopping.. they are best drunk fresh..

This is amazing, finally something that clicks with my brain. im going to read the hell out of this site! Thanks!

are you using gelatin sheets or the powder stuff? sheets you bloom in cold water for 5-10 mins until the soften, then can be added to a hot liquid and whisked to combine.. gelatin (the real stuff from animals) dissolves around 100F. Not really too sure about the powder stuff.. im sure the...

haha, i only made that beer one time, and yes, it was for my wife :) keeping them happy is the priority.. hell.. if shes not happy, shes not going to give me the time alone to brew hahaha your doing the right thing.. i was a bat out of hell when i first starting brewing. the fresh raspberries...

oh, to answer your question.. Pasteurizing is one method, the other being to let it sit in some high proof vodka or neutral grain.. thats standard practice for things like cocoa nibs and such. if you want to pasteurize, i would keep the temp just at 170 for about 15 mins (some people go longer)...

When i was new to brewing, i once made a very elaborate lemon raspberry wheat ale, and used honey as my carbonation sugar.. It was slightly over carbonated, but the flavor was amazing and everything hit where and when it was supposed to. For a 5 gallon batch I added 1 pound of fresh...

Man all you guys are so neat and tidy :) .. i dont have the space nor the cash for such rigs! I currently only have the capability of brewing 5 gal batches, so I do my brewing in my kitchen, and use my stove top and a 7 gallon pot as my kettle. Takes about an hour to get to boiling, but it...

What if you took a bunch of corn and essentially juiced it, then add that as part of the mash water? I can see something like that working and having a lot of corn flavor, but i wonder how much will be lost during fermentation. corn is very sweet and doesnt have much of its own essence if the...

I recently brewed a saison with a German Hallertauer \ Czech Saaz combo... ultimately my real goal was to use Hallertauer \ Vanguard, but my LHBS didnt have it :( The hops im my opinion should compliment or contribute to the flavor profile of the yeast. In my case.. I went with a more earthy...

I recently brewed a Saison myself. I personally wanted to use Hallertauer \ Vanguard, but I had to go with Hallertauer\Saaz instead.. Anyways i agree with kingwood that the yeast is the star here, and if you want to follow BJCP 16C, heres the link http://www.bjcp.org/2008styles/style16.php...

Alrighty, I know a few have been waiting for me to reply on this, and I think I may have found whats going on. To start, I have to admit that this batch was probably the best that I have done. All estimations on volume and even boil evaporation were spot on, I really havent had that before...

@chickpad - im going to be brewing this weekend again, and ill make sure to improve my methods on sparging.. i think this may be part of the issue. I'll run some pH tests and get a pic of my crush for you @ncbrewer - thanks for the links, i'll give them a good read @acidrain - your...

When I was new to AG brewing, I let myself get a few under my belt before taking advantage of my brewclub's grain buy. Our club gets 55# bags from a local brewpub.. and theres no concern of the quality of the grain.. they just bought too much and would rather see it get used than go to waste...