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Just be aware that the SG reading on a hydrometer is temperature dependent. If you don't account for this, it can make you think that you missed your gravity even when you didn't.

How about can someone recommend some comfortable cheap gloves that can stand up to the cleansing fluids?

Yikes! True that; although telling me not to was not very effective.

MILFIARIMB? Malolacto-Bacteria that I'd like for it to asexually reproduce in my beverage.

Just pitched the MLB in the cider last night. I recently added a second pint of camelized honey w yeast ghosts and topped off the fermenter with some more juice, so the gravity was still dropping from 1.020, but I did some reading and co-pitching the yeast and bacteria should be fine. I...

Beano is a debranching enzyme that converts starches into sugars much like amalyse, but it will keep going leaving you with a very light, dry beer unless you can denature the enzyme with temperature or other methods. It may or may not work for you, but I thought I'd throw it out there as...

I have seen that video before, but it is fun to watch. Thanks for posting. I'm not targeting a bochet profile for my cider (yet). But, I may put it on my list for future experiments depending on how this one turns out. I am going to try one more batch with the pressure cooker, only this time...

I was considering purchasing WYEAST's MLF culture for use in a cider, but it got me wondering what the culture would do to a beer. I would guess there would be very little malic acid in a beer, but there are probably other metabolic pathways that could be used. Would I see any typical signs of...

I dumped it in my batch of cider already.. unfortunately a little bit drizzled on the side of the carboy. I'm debating scrubbing with a sanitized brush or just topping off with more cider as I will need to for long term aging anyways. I hope it doesn't grow anything funky looking.

Isn't crystal malt already malted and kilned? Maybe time to run a bunch of 1-gallon batches off of the same mash to try and hone your technique for whatever profile you are after. As long as you are experimenting, you could try Beano too; Maybe in conjunction with a saison yeast so that the...

Is it a ball lock keg? sometimes if the poppet isn't put together properly it can unseat and spray, but if you release the pressure first, even this should not happen.

30 min at the 1 setting on the pressure cooker added some color, but I was hoping for something a little more dramatic so I put it in for 30 on the higher pressure setting and this was the result. I went ahead and dumped it in a batch of cider. It had some effect on the color of the four gallons...

Any tips for me here.. I guess I can go for good old trial and error.

No grommet me thinks. I put a thin layer around the straw part of a s-style (no suck back) bubbler, as well as around the stopper itself.

I just thought I'd throw this out there since it worked for me, but I put a little Saran Wrap around the stopper and the bubbler stem and a formerly leaky airlock is now bubbling away.

I was wondering if anyone had some advice before I gave this a shot. I was planing on putting some honey in a canning jar in water in a pressure cooker and a couple scoops of nutritional yeast. 20 min at "1" pressure setting? The end goal is to try to provide some residual sugars/flavors for a...

Leave one polished and the painted one can be your stout or porter.

Starch or pectin haze wouldn't settle out without an enzyme present.

Passion fruit and lactose? Some Brett to bring the funk? I think I would just dry hop with a variety you haven't tried yet. Are you bottling or kegging?

Have you tried wet hopping immediately after harvest?