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The water is filtered with a .45micron filter. I use a refractometer and its been exactly at 5 brix for 3 straight days. I did bottle that red, it's been a little over 3 weeks and is unbearably sour. Thanks for all your input.

Also never had a bad batch at the old place

This is my 3rd batch in a row that has gone bad. The first was a dinkelwiezen that fermented for 3 days and then stopped. Would not repitch and became sour. The second was an Irish Red that fermented until secondary(7 days) and past but at bottling time also was very sour. I now have a porter...

So I figure this might be kinda fun to hear about. Theoretically, if you were to throw all you left over grains into a tun what would be in it and what would be its prospective stats. Say what you think the previous persons "recipe" would taste and how you think yours would. This doesn't really...

Figured this would be the reaction and, to the relief of all, had already dumped it. Just was wondering if there was a possibility it could have been saved and how one would have gone about doin it. Idk something romantic about running the same yeast(literally) again.

So here's the story. Had an infected wheat. Was baaaaad. Went to clean and sterilize everything and did but started wondering if I harvested the yeast from that batch would anything I make with it go bad? Didn't do it and am guessing that would be the case but who knows. just a passing thought.

Hey was wondering if anybody has ever made one before and when they added the maple syrup and how much

Never made one but its about that time of year. Was wondering who has done this and how much maple they added and when (pre boil, post boil, during ferm, pre bottle) thanks in advance

Haha I like it. Thanks for the offer but spent the better half of the evening with the old rolling pin. Good thing no work today, and cherry on top.... Brew day!

Ha my denial was futile. I figured blender or smashing in a pan was going to be the route. Thank you all and I'll see you in the early summer when this crush is finish.

Anybody have any tricks on doing this? The place I bought from didn't crush like I asked. Can't afford a mill and the only brew shop that has one I can use is about 2 hours away, as you can guess if I can't afford a mill I can't afford that drive. Thanks and any input is greatly appreciated.

Thanks for all the input. Going to be great when I get an actual grain mill. Turns out (I hadn't gotten yet, was picking it up from a friend who said he'd give me an old grinder) it's a grape crusher. So the topic of this thread changes drastically, anybody ever crush without a mill, if so how...

Hey. Just got my hands on an old grain mill and I was wondering about this. Has anybody had a notable difference from crushing on brew day vs having the retailer crush for you? New to self crushing so pardon me if your not suppose to do it that close to brewing, just figure the longer you can...

That could be it. Potassium sorbateinhibits yeast growth not kills it so what you pitched would be ferming and some cells might reproduce. I highly doubt there'd be enough in 3/4 cup of syrup to completely screw your ferm. Could just have lazy yeast

There's the bottle if anybody is interested.

Was T the fresh market for the first time a while back and saw this Murray's apple cider. It comes in a gallon glass carboy and has absolutely no preservatives, no sorbate, not pasturized and all for about 8 bucks. It made an awesome cider. I put some wildflower honey to bring the brix up and...

Thanks. It's not really so much a scrub as wiping with the soft side. Anybody willing to share how they sanitize? I'd like to get as much input as possible.

Hey just saw this thing for the first time in another thread and was wondering if anybody has ever used one? What your experience? Is it a quality built product? Can the pump be used without the thing? Is it worth the asking price?

That onederbrew looks pretty sweet. Anybody ever use one?

I scrub with a dish soap and sponge, rinse hot water, then soak with a so2 (potassium meta bisulfide) solution like the one we use at the winery I work at. I then rinse with water as hot as my tap will make it.