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I've had a request to come up with some **** red. I checked on Jack Keller's site and he has a 5 gallon batch. Does anyone have a 1 gallon batch (or suggestions to reduce his recipe)? I think coming up with 70 lbs of grapes is going to be a little cost prohibitive.

I'm glad you posted that. I just finished the article and was going to post it myself!

I've tried to grow grapes from those pots at home depot...I usually end up with dead sticks.

So, if I harvest, after I pitch it and it gets going, I siphon some back out and into jars to make starters?

I just started reading about reusing my yeast because I bought one of those vials of wet yeast. Is yeast washing and yeast harvesting the same thing? In the pictures (since 110 pages of posts is a lot to go through) are the lids of the canning jars sealed, or are they just closed?

I think I'm starting to get it. thanks for all the help!

When I brewed the centennial blonde last weekend, I steeped the carapils at 165* for 20 mins in a gallon of water. Then I pulled my grain out, and brought it up to a boil and added the DME and boiled for an hour. Basically the same as the other extract recipes I've followed. How do you...

I'm on the corner of extract and PM. I've read some of the recipes and tried to search for answers, but I seem to get more confused. What gets steeped and what gets mashed? It seems like there are grains that are steeped (for flavor/color) and grains that are mashed (for starches). The...

+1 This is how I do mine too. Plus, you don't have to continuously run water, you can recirculate and keep adding ice packs/frozen water bottles/ice to keep the water temp down. Adding salt in the ice bath helps too because it depresses the freezing temperature of the ice. Salt pellets from...

We made a diy wort chiller for our last batch and I can't believe how fast the temp came down. We always do a sink full of ice sprinkled with salt. This time we got 20ft 1/2 inch soft copper and rolled into a spiral. We got some 1/2 in tygon tubing, a submersible fishtank pump and another...

This happens to me too. Can she drink other beer or just not certain ones? I've found that i'm much better with homebrew (without the preservatives) than commercial. Plus, there is a big difference between helping brew and helping drink. I have yet to find a homebrew that gives me allergy...

I guess you austin guys are getting use from your swamp coolers with the way the weather has been down there. I spent a few years in Austin. I'm glad to be back north where we have seasons.

Welcome to the community! There are quite a few Yinzers around here.

I have about 10' of 3/16. My regulator usually sits around 15-20psi. I've had no problems except when I'm trying to carb up another batch.

25,403 + 10 = 25,413 5 gal - american amber 5 gal - summer wheat more in the pipeline...

The only thing you're missing is a link to the 'how to make a starter' page. And, how long can it stay in the starter? I guess worst case is if I mess it up, I can run out to LHBS and get another pack...wouldn't be the first time I dumped 6 bucks down the drain.

In the rare instance I go out, I usually drink whatever is on special or free. I had problems with allergies, so I backed way off the BMC and Yuengling for a while. Funny someone mentioned Yuengling in Florida - I had a horrible reaction to it there while the yueng in PA never hit me that bad...

Tomorrow I'm getting my first batch of wet yeast. I'm planning on using it for my Pumpkin Ale...which I wasn't going to brew for a few more weeks. Since I haven't used wet yeast yet, any words of wisdom on how to keep it until i'm ready?

I've bought 4 kegs from adventures in homebrewing. I get the ones that are $9.99 for a keg with a damaged handle, and 14.95 for a new lid. So, for less than $25, I have a decent keg. No problems so far <knock on wood> with pressure or leaks. I need 2 more to complete my work of art...uh...

My husband and I have very diverse interests. Since we've started brewing, we have a lot more to talk about! We sit on the porch every night, sampling our brew and planning on what we will make next. It really has become an obsession!