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Thanks for the tips guys. I guess I forgot to mention... I presently do 5 gallon batches. So that's the goal. If I can do more, then great! :)

That's great news. Thanks. That's the type if response I was hoping for. :)

Ok. So I finally got around to brewing this. I was pretty happy with it. It wasn't quite as heffe-y as I would have hoped but it still made a delicious beer. And I'm still a novice so perhaps someone else could really nail it down. Either way it is in my good recipes pile :)

So I was content with some 3/8th inch bore quick disconnects and 1/2 tubing until I read about everyone worrying about their line sizes and talking about 1" lines... But the only ss quick disconnects I found that large are crazy expensive by comparison (~$70 each set vs ~$16 for the set). Am...

I currently have 4 SS pots I'd like to set up an electric system with. I understand I'll need an HLT, a Mash/Lauter Tun and a Boil Kettle. The sizes are as follows ~30 quarts, 48 quarts, ~70 quarts and 96 quarts. If I can use these that would save a fair bit of coin. But I'm not about axing my...

Ah, gotcha ^^

Those seem oddly perky to me. Perhaps --> ( . )( . ) ?

So I've been intrigued by this "yeast washing phenomena". But I can't figure out how crucial it is to separate trub from the yeast not. I tend to have a lot left over. Not trying to hijack the thread, but it seems on topic. How much of an impact does it have on the beer if you add trub to your...

Easy bud. I don't think anyone is actually making fun of him. He clearly has his stuff together and knows what he's doing. It's poking fun is all. Besides. In my brew yesterday I said "Boom!" as I added the hops... I'm sure it had a positive impact on my wort.

Never had one... not that I wouldn't try it though.

With a mash that long... are you not worried about tannins?

Sounds right. I think many people use 1 gallon jugs for that reason.

Missed your questions... To your first question. Sours develop over a long period of time, you are probably out of sugar. While you could toss in another strain (or dregs from another bottle) that may produce more sourness, it will have little to no effect because of the lack of food...

If you want more sour-ier-ness then pitch the sour mix and the yeast at the same time next time. Better yet would be to harvest dregs from an unfiltered/heated commercial lambic that you enjoy. But, if you are looking to salvage this batch you've already made, things get tricky. You could...

Tip #1, don't let it dry out. Clean as soon as you rack. Tip #2, if shaking it around is too heavy, then use a brush and scrub it. In my case, if I follow tip #1 I don't tend to have a problem. It all getsome scrubbed off easily. Except with notingham yeast... that krausen is a pain to clean.

No, they use 2.5 lbs of frozen fruit. Freezing the fruit bursts it's cell walls making it an easier time for the yeast and/or bugs. I didn't realize you planned on using dried ones. Undoubtedly, they are more concentrated than frozen fruit with all of it's water content. Maybe experiment and...

Imo I don't think you'll taste it. At .5 lbs / gallon, there won't be much influence. Then when you consider that it's highly fermentable apricots, there won't be much taste left behind. I don't know how much apricot influence you are going for, but Jester King uses 2.5 lbs/gallon in their...

Unless you are making a hefe. Then sometimes you get better "hefe-y" flavours from not having a starter.

Another thing I'd point out is that in order to mitigate unwanted growths on the fruit, you could practice "punch downs". Essentially you submerge the fruit below the water line (or I guess beer/mead/wine line) and the alcohol helps keep it safe. Just make sure your beverage is kept around 60...

Alright bud. If you're running spreadsheets like me. You'll see that equipment costs are fixed. Not much you can do there. But you can save dramatically on these 3 things. 1) Yeast - wash and save or just rack onto a yeast cake. (Personally I get rid of half the cake because I don't want 10...