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I am sure the pot will not fit in the sink. But I plan to buy or install a sprayer and was thinking that a pot would be easy to wash sitting on the drainboard right next to it...assuming I did not wash it with a hose out side anyway

I have a line on a new commercial sink. Sink plus drainboard 48" x 30", sink basin 18"x21" and 11" deep. Need to know if you think it's right for the job. I have Blichmann 20 gal pots and THINK it'd be perfect,but seek some advice.

It was a moment of weakness. My brew partner relied on my mill. I moved. I donated the mill to him. I'd had it since before I started all-grain and LOVED it. In fact, I'd consider a new JSP for just that reason. I had it mounted to some 1/2" plywood with the original hopper on it. It...

It was a moment of weakness. My brew partner relied on my mill. I moved. I donated the mill to him. I'd had it since before I started all-grain and LOVED it. In fact, I'd consider a new JSP for just that reason. I had it mounted to some 1/2" plywood with the original hopper on it. It...

Cool...I'll look into it. I've had it for 8 years. Never measured nor wondered what size the chuck is. I guess I'll measure it.

Yup...leaning towards MM2-2.0 with base and hopper. Will my Dewalt 18V cordless drill fit the shaft on it?

I am sure this has been covered, but with the holidays coming up, I am looking to replace my JSP MaltMill. I donated it to a good friend when I moved so he'd have one. I am leanin towards the 2-roller MonsterMill. I anticipate brewing around once a month, 10 gallon all-grain batches. I see...

Absolutely. Check out Drew Beechum's book and this site http://cider.org.uk/frameset.htm. I have a batch in a secondary now at around 3-weeks and a batch 1-week in primary. Hoping to make two more batches this season. If I can. Planning two traditional dry ciders. One cranberry specialty and...

Yes PLEASE! Fingers crossed!!

I just saw a sale on the the Maytag MQC1552TEW 14.8 cu ft on Homebrew Finds I ferment in 6-gallon Better Bottles and ocassionally 7.5 gallon or larger buckets for open-ish ferments. Anyone have any experience with this model? I've seen the specs and it LOOKS like the 6-gal fermenters...

Done last week. Cascades Centenials

yes, 2-4 weeks before transplanting. Thinking about some little pots that can travel. Or ziplock, and cooler with wet paper towel Sent from my iPad using Home Brew

Sorry for the repeat, but here is my question (also posted in the BN forums) I'm moving in 2-weeks. I have some robust cascades and centennial hops in my garden and was hoping to carry the rhizomes over to my new home. I'll be out of a house for about 2-4 weeks. Can the rhizomes be...

My experience has led me to believe you have to really try hard to get an under-attenuated cider. All of mine have finished out at or below 1.000. I decided to ferment this one cooler to see if some of the more delicate aromas might be preserved. We'll see what happens. Hopefully I can still...

11/3/13 - SG: 1.028 (OG was 1.054) been fermenting at 56F. 47% attenuation thus far; still taste a little sulphur. Roused yeast and bumped to 60F. I will raise 1 deg per day to 65F.

Thanks...I knew it was on the cool side. It took off and is VERY active. After 24+ hours of active fermentation, I added 1# of Clear Belgian Candy Sugar Syrup to bump the gravity to 1.052. My chest freezer and the carboy are sitting tight at 55F and fermenting actively.

55F and ~48 hour lag before fermentation really got going. Next time I think I'll step the yeast up in 1L of cider before I pitch. With an OG of 1.046, anyone have any opinion on adding sugar? I have a pound of Clear Belgian Candi syrup I can pour in and bump the gravity by about 6 points.

I have a second source of unpreserved/unpasteurized that I intend to tap into by next week for a second batch. I really enjoy just plain, dry, tart cider on draft at home. It's SO different than anything I've ever had in a bottle since I have not back-sweetened my batches. This batch...

Pitched 1 vial WLP775 26 hours after adding sodium metabisulfite. Oxygenated for ~50 seconds. Fermenter & carboy are steady at 57 degrees F. No activity at 24 hours since pitch. I remember cider yeast being a slow starter. I under-pitched (based on Mr. Malty Pitching Rate Calculator), but...

You'll have no problems. Odds are you will still slightly under-pitch, but I've never had any issues on 2-6 gallon batches of cider with one vial of WLP775.