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I chosen yeast from the area cultured for winemaking is one thing.......buying juice and letting it sit a week untreated and unrefrigerated may end up as vinegar. I have experience in this :)

You got it Monday and asking this question on Wednesday....it is refrigerated? I would dose with campden (1 tablet per gal) and then wait two days before pitching your yeast. You do not want to ferment that with wild yeast or even leave whatever is already in there stay alive. You may want...

You could. I keg, so I backsweeten it with some cranberry juice concentrate. With kegging there is no worry of bottle bombs. With bottling, I doubt the amount of juice used for priming would change flavor much, and yeast are just going to eat that too.

Peeled apples aren't going to do a whole lot for you. Even plain apple juice, once fermented dry, doesn't have a lot of 'appley' flavor. Even with raisins, this probably could have used some yeast nutrients. I bet the gas coming out of the airlock is very sulfur smelling, and the final...

Agreed, if you use the crusher at the LHBS or buy pre-crushed...it's too coarse. Think about investing in a mill, it really is nice to be able to control your crush. I also added a step which is basically a batch sparge. I do the BIABcalculator as it states, then drain after the mash, then I...

So you're at 14 days with Notty.....while that OG is high and it's probably underpitched, I am surprised it isn't lower than 1.030 by now, especially with the easily consumed sugars involved. How are you measuring?.....hydrometer or refractometer?

I went from 3 vessel to BIAB (in a cooler)....basically I use an orange drink cooler with the Wilserbrewer bag to fit. I use an element on a timer (so it's ready to start mashing when I wake up) and heat to mash temp right in the cooler and temp stays right on. I can't say if this is what I'd...

Curious, what kind(s) of beer are you making? Some types are more delicate in this way than others, and some leave nowhere for off flavors to hide while others may be really hard to taste staling through. A pale ale hides nothing, a bourbon barrel stout hides a lot. Where do you live? In...

You could also have multiple small leaks. If you have a compressor you could use that for leak finding if CO2 is very expensive and or hard to get there but not the best choice. Turn off the valve on the outlet of the regulator, turn the tank on, note the input and output pressure, turn the...

I was going to say what @day_trippr said. It is tough to find a fridge that will work well in that situation because of cooling issues. The wine fridge is not only designed for that type of use but also probably doesn't go below 40F at coldest, so the overall temp differential (room temp to...

Aging on a beer like this isn't necessary and usually is not (unless you're doing strong beers or stuff with some adjuncts and perhaps a few other reasons). You do need to give time for the yeast to clean up after themselves, but this will happen through the dry-hop. You'll get a feel for it...

I have trouble burning through some of the winter beers.....especially bourbon/rum/vanilla type beers. I love them to death but it takes me a while to go through a keg of it.

This is a recent beer I did. The dip toward the end between 9/25 and 9/26 is where I jostled the fermenter during dry-hop (you can see the label 'DH on the temperature line). Note that I did not keep the Tilt in this beer to the end.....I retrieved it to put in another beer about 3 days...

I think you're missing the best part of the Tilt....I would have dry-hopped already. With the Tilt, you know when fermentation is slowing and about where it will stop - go ahead and dry hop when you think its within a point or so of final gravity, or wait until it's steady for a few days if you...

My recommendation is to NOT do a secondary at all. This is not something to step up your game, but it something most homebrewers have gone away from. It adds an additional chance to: oxidize the beer, infect the beer, spill the beer.

wish you weren't so far away. I'd love to meet you and chat

LOL. I love your answer. I love kegging and have never looked back.....I even kept swingtop bottles thinking I'd still use them....but basically changed to brewing stuff that I'd drink from a keg and abandoned brewing stuff that would go slow or be better bottled and aged. I can't get rid of...

Could have been planned and purchased pre-covid with travelers in mind

A 5 gallon keg every 4 days.....so like 12+ beers per day? Is this a typo? I'm not judging your alcohol consumption at all......I want to know how you keep up with brewing!

Are you flexible on price? The only things of reasonable value I see are the cylinders/regulator (if it works) and kegs, and even considering a local market value for the rest I'm not getting anywhere near half of what you're asking (I have carboys I can't give away within reasonable driving...