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Thread title: Excellent and intriguing, it definitely piqued my curiosity. Thread content: Definitely not what I was hoping for. Oh well, it was a happy story. ;)

I'll second the component suggestion. It makes drafting in Sketchup so much easier. And don't be afraid to make a Group consisting of several components. Like if you have a section of the bar that will be built in one portion. Grab all of those items and make them one group. Most of the...

So crash cooling will leave enough yeast in suspension to still be able to bottle carbonate? I've got 5 gallons of apfelwein that is ready for bottling. I wanted to carb half of it, and leave the other half still. Could I crash all of it for a couple of days, then go about my plan without...

Sorry, wrong thread. I apparently drank too much of the apfelwein before posting.

I've never heard of this either (course, I haven't heard of a lot of things). I'm curious now about priming my upcoming chocolate stout with something aside from the corn sugar. Perhaps butterscotch schnapps or Bailey's. I'd hate to ruin a batch, but I'd also love to see how this would turn...

Started another batch this weekend. This one was 4 gallons apple juice, 1 gallon white grape juice, and 2 lbs of light brown sugar. 1185

I soak mine in oxyclean and then use a soft-sided sponge to wipe it out gently. If you don't put anything in there that can scratch it (like a big metal spoon) then it can't ever get scratched. So I plan on using mine for as long as I want to.

HA, freakin awesome!!

SWMBO just made a batch of blackberry wine, from frozen blackberries. It was in primary for about 10 days, then racked to secondary. It'll be there for about 3 months, then we'll rack it again. About 3 more months and we'll bottle it. So we've got around 6 months to gather our ~25 bottles.

A bench capper that corks as well? Could someone post up a link so that I'm certain I'm looking at the right thing? This would save me from buying a bench capper for myself and a corker for SWMBO.

I've got a lead on a sweet deal through Craigslist. Part of the deal is a 5 gallon glass carboy. The problem is, the guy says when he first used it, the stopper that he had was too small. When he went to put the airlock in, the bung fell through and into the carboy. But the bung is too big...

You totally need to get a list made dude! Post it on the fridge and go to town on it. She thinks she's got you, but you've got her!

+5 (made with corn sugar) +5 (made with dark brown sugar) 1129

I made 2.5 gallons with distilled water a few weeks ago. Picked up some PH testing strips (like $2 for a pack of 100) and will just check the solution in the future. I was so happy to already have some Starsan mixed up when I started a batch of Apfelwein last week.

I've currently got 2 of these, one a Coors Light from my dad, the other a Paulaner Oktoberfest that we had last weekend (it was awesome). I'm gonna set them up to soak in some Oxyclean for a week. I'm thinking about filling one of them up with non-carbed Apfelwein in a few weeks when it's...

Seems to me that you need a few anchors strapped onto that bad boy.

Ideally, the surface should still be wet. If it has dried, then the Starsan is no longer present. Meaning that nasties could be landing on your equipment.

Did I misread your first post? You said your fermenting temps were around 65. That doesn't seem too high at all. At least, not the 70's that other people are referring to. You said you used the AHS sanitizer. What did you use to clean the bottles with originally? Oxyclean? Dish Detergent?

I'm quite naive about this. What's the advantage of this over any other keg system? I see that it has a C02 tank built-in, but it seems to hold much less beer. I guess this is just a better portable system?

The airlock looks so cute perched on top of that barrel.