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So at 12 days, it's fairly good. Infused the herbs infuse for 4 days, then pulled the mesh bag out and chilled/carbed. After it was cold/carbed, I tested and ended up sweetening to taste with 2 12oz cans of apple juice concentrate (about 300 grams of sugar) in the 5gal bach. The lemongrass is...

You You can serve this in 10 days if kegging, 20 days bottling. I'd personally skip the fruit, and dry hop with 1oz citra. Maybe you could use a little lime zest after that, after tasting it, if still desired - maybe.

That's right, I am not aware of HDPE carboys. I use the buckets from BSG with the thick black lid and gasket seal in the lid. The white thin lid buckets have a poor seal, no gasket.

#2 HDPE is also very good, and heat-tolerant.

I have one of those also, but it isn't a perfect solution. issues: 1) just barely does not fit into some glass carboys, too wide 2) if using with a 1/2" (large) autosiphon, it is a tight fit, so the the filtration area is just barely the area of the autosiphon input. This can get fully clogged...

(couldn't find any reviews of these -- found one old related thread that was DIY: https://www.homebrewtalk.com/forum/threads/dry-hopped-citrus-peels-blackcurrant.408045/ ) Cider House select has a (new?) line of 'flavor enhancers', really just herb infusion packs. I sampled the "hopped citrus...

Spraying Star-San on it will help you see where the leak is. It will bubble/foam a lot wherever the problem is. In my experience, it is often the largest O-ring around the post where the ball-lock disconnect attaches. Silicone keg lube will sometimes help (remove ring, inspect for damage/tears...

The obvious solution is to do 2 batches, one with that amount of hops, and another with half, or a quarter, as much! I have enjoyed the (few) extract hoppy wheatwines which I have made.

I have heard it multiple times, but never with a scientific study or source cited. I swirl the fermentor and make it all settle out, and have never had issues.

pretty much. You might want to let it warm up after for a couple days before putting it back in the keggerator. some people weight the hops bad down with a glass or stainless weight things I've learned: 1) don't put hops into a warm keg 2) be fast to get it closed and sealed, even with a cold...

If you dry-hop it with something high-alpha, it may balance the batch out more to your tastes. Maybe try a half ounce of centennial to start, another half if it still isn't there after a couple days. I've had good luck doing that.

perceived dryness depends on a lot of other factors also -- yeast strain / byproducts, yeast attenuation, mash temperature, grain bill, etc. I use large amounts of sugar in my low-mash-temp rye trippel and it is perfect (20 gravity points of sucrose, malt bill 11% rye, 3% honey malt, base...

I'd recommend reading the basic of beer in this: https://www.amazon.com/dp/1938469356/?tag=skimlinks_replacement-20 even just the first few chapters would be beneficial Direct answer: yeast eat sugar and poop out ethanol.

Beyond that, you can get 10, 13, 20 inch blunt stainless syringe needles, attach to a 30ml syringe, and pull the sample with that also. I just ordered some for checking pH on my sours. Can also flush with CO2 as mentioned, if one really is concerned.

I think that on his web site, Bray says that 72B yeast also works well with this nutrient schedule? That should be very easy and cheep to get.

Mash at 150 degrees for 60 minutes. Plug the numbers into beersmith (or and online calculator) and it will tell you the steps for whatever kind of system and batch size you have. Don't overthink it!

Ok, so what are the "do"s?

Not arguing with your main point, but, this is not a federal law. Rather, since the federal government has no constitutional authority to regulate the drinking age, they used the strategy of holding back the return of your tax money, in the form of state-level highway funding subsidization, to...

I made one when a few years back, turned out fairly well. Could have increased both the cherry and the chocolate depending on goals, it was subdued but well balanced. made a basic 5% oatmeal Stout, made an extract of cacao nibs, and used some tart cherry concentrate: recipe...

yes