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USA WiFi add on for garage door opener Looks pretty sweet

I had little luck finding a short, simple and to the point dry coffee stout. So I whipped this up and love it. Exactly what I was looking for. Fermentables 5# 2-Row 2# Flaked Barley 1# Roasted Barley 1# Munich 60L 0.5# Chocolate malt Hops 1oz Willamette 4.8% - 60min 0.5% EKG 5% - 40min...

Welcome from New York

Here’s the finished product. Next time I’ll aim to pasteurize sooner but this is still delicious

This cider is delicious either yeast in and out. I prefer it with yeast in. Made with Nottingham

I started with throwing bread yeast in honey water then apple juice and champagne yeast. Messed up a bunch of cheap stuff before getting fed up with waiting a year to taste the mistakes I made. Decided to try brewing beer. By that point I had a handle on sanitation and the basics of the...

If the water temp dropped too low, (below 140 after 15 min) I sent them through a second time just to be sure. Hopefully there won’t be a problem. Thanks for all the help everyone!

All is well. All the bottles are pasteurized and once cooled down they aren’t geysers. Highly carbonated and definitely going to suggest pouring into a glass for drinkability. It’s like sipping champagne straight from the bottle

It definitely would have exploded within 3 days of bottling

No glass shards please! I’m using my brew kettle on a turkey burner

Rereading the sticky on stovetop pasteurization. Going to check some other bottles before I hurt myself over pressurizing already stressed bottles

So I came hope to a stiff tester bottle. Opened it up and it’s quite carbonated, only gushed a little. Curious if chilling will prevent gushing or not. If they survive pasteurization we will see. Heating them up outside just in case

Full size pour of Snort n’ Stout

Thank you! I just hope I don’t come home to a puddle in the tote The beer is in

I checked my plastic bottle this morning (about 7 hours later) and it was harder than last night but not stiff. I think I’ll grab a soda bottle to get the feeling of comparison. I know soda has more carbonation than beer if I’m not mistaken. I don’t know how much more though

I definitely planned on heat pasteurization once I have good carbonation. Haven’t had a bomb yet but the swing top I used is shaped kind of like a hip flask so I have no idea what kind of pressure that can take. Thank you for the info on gravity to volume CO2. That’s something I was curious about.

Just some additional info This years (19) recipe: 3 gal apple juice OG 1.050 2 tsp yeast nutrient 1 tsp pectic enzyme 1/2 pack Nottingham rehydrated in 1/2 cup 90F water and 1 tsp table sugar for about 30 min Last year (18) recipe: 1 gal juice OG 1.050 1 tsp nutrient 1/2 tsp pectic 1 pack...

I started a cider Saturday with 3 gallons aldi juice and Nottingham ale yeast. On a whim I went downstairs to check the temperature and give it a taste. I loved it. Took a gravity reading and got 1.015 (OG 1.050.) I’d heard of people packaging and cold crashing, stopping fermentation early to...

I just made a coffee stout using cold brew. For a 5 gallon batch I used a French press with 6oz coarse ground coffee in 20oz water for 16 hours. Filtered through muslin and added at packaging worked perfect. Very happy with the flavor and aroma.

Thunderpaw IPA named after my Boston terrier, Jinx You-Owe-Me-A-Puppy