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Good day all, I just got my hands on 5 gallons of fresh, unpreserved, unpasteurized cider from a local orchard. This is my 3rd year and 5th of 6th batch. This juice is 1.046 OG (11.5 bris), pH 3.25. I dosed 5 gallons with 26 ml of 5% stock sodium metabisulfite solution according to Andrew...

Awesome. Please enter me!!

Thanks AJ, I added 2 g and checked the pH a couple times. It stayed at 5.2 so I took a chance and added 2 more grams and after 15 min it was 5.4. My mash was a constant recirc. The final runnings pH were also 5.4 I believe. It certainly may have gone over, but it was slow and I missed it if it...

AJ - if you are still following this thread, do you think the small amount of CaCO3 added to my mash is likely to have any detrimental effects? I was just curious. Thanks.

Please enter me. Thanks HBT and Kegconnections

Went to bed last night with my freezer set up to ferment at 67F (freezer set to hold 51, warmers on carboys set to 67 from thermowell). Somehow the carboys got down to 60F. I pitched Sat night. Had super healthy blow-off at 14 hours and now am warming back to 67F. I know yeast hate that. I...

I just tuned in as I am mashing a Robust Porter. This is a great discussion (as all water discussions are when AJ weighs in.) I have a 16.5 gallon mash going right now at about 1.78 qt/lb dough in for a porter. My initial pH (~70F) was a bit low at 5.0. I've added 4g of CaCO3 and watched...

Current gravity is 1.010, and 7.1%. I decided to blow off adding sugar. It'll dry out a little further. I chose liquid candi sugar because it was an easy way to add it Where did you read or hear the Belgians won't use Belgian candi sugar?

No fretting thus far. Just thinking about giving it a little oomph. I love WLP090. Ferments fast and drops clear, has attenuated well for me to this point. Checking on my IPA today to see where we are at.

My bike holder BARLEY lets it fit and I have a strap to help hold it. I am going to change the design and figure a way to mount it on the side so I can roll up/down stairs or maybe to pull handle. My water bottle holder was a cheap one from Target and I had to bend it. Also I used dry-wall...

G'day all, I brewed an IPA 8-days ago, and undershot my target gravity of 1.068 by 5 points (it was an obvious volume issue I should have caught and just boiled longer). I pitched WLP090 and was going to add 1/2#-1# (3-6% of total fermentables) of clear liquid candi sugar to each 5.5...

Thanks for another great give-away!

http://www.walmart.com/ip/Igloo-70-Quart-Ice-Cube-MaxCold-Roller/16606386?findingMethod=rr Buy it now...I paid a lot more for mine.

Considering you are not fighting the inside height and your collar can be as tall as you want, I think you'd be ok.

Without measuring I'd say it depends. If you are going to install shanks and a small manifold like I did...they will not. My kegs actually sit slightly below the shanks and 2-5-gallon cornies would not fit in mine. If you are looking at plumbing it up higher after building it up or using it...

Kegged after 6-days of dry-hopping. Both are great. I bought another bucket and plan to ferment a Hefeweizen the same way next week.

IPA is a hit with friends and family (shock). I like it, but think I'll use a lighter hand w/summit in the future. I like it but get more spicy/onion than fruit. It seemed to do well in a small dose in my recent Saison and I think it'll play well with CTZ in future IPAs and APAs (and...

I transport chilled and carbonated and then ice down on arrival. My beer lines are 6' (I think). I've never had a problem with excess foaming that was not caused by my own over-carbonation of the beer.

The beers (two 5.5 gallong batches from the same wort) were fermented with Saison II and American Farmhouse from White Labs. They were pitched at around 72F and fermented there for about 3-days before a slow rise to 85F. I tasted them after 7-days and they were about finished out but I let...

Brewed 7/13...1.064 OG now 1.002 and sitting tight at 85F. I am unable to temp control it for the next week. Should I leave it at 85 for 10 more days or let it come back to room temp of 72F. Thoughts?