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Welcome back Doc. My biggest bit of advice: Get some Star-San and get the bleach as far from your brewery as possible. It is the one thing that I wish I had known (or had access to) 10 years ago when I took a 5 year hiatus.

What kind of cider do they brew? Do they buy fresh pressed cider or store brand apple juice? If they brew clear light ciders that are back-sweetened, I cannot imagine a barrel being a good idea. Think about how wines are barrel aged and what flavors that imparts (Chardonnay is a good example...

In my job, we measure map a sample with quantitative analysis on materials to extraordinary precision, generating tens of thousands of data points for each small area. To troubleshoot issues, we measure the same point over and over for days to see trends. It is an exercise in sampling, data...

Please don't give up. I'm not going to go on an all-grain rant - because you can make great beer with extracts no matter what anyone tells you. The time is longer than baking a cake....but you can make very good beer with a recipe and extract (DME or LME). I have not had great results with...

Cold storage, especially at consumption temps will slow, but not stop, pretty much any infection.....for a lot who keg different beers or ciders, they rely on consuming faster than re-fermentation occurs. This is very interesting because it doesn't taste bad....just over carbonated and...

The vessels were SS Brewtech stainless steel brew buckets. (and they did do the experiment you suggest, but doesn't apply here).

I think that where a keg gets you. I pour a pint...drink some and do some stuff, walk by and top it off, wash-rinse-repeat. Especially on weekends, I may never drink it empty before a top-off. Next thing I know it’s empty. This is where the guys with flow meters and displays have an...

Consider me jealous. I have two. I think that three is the magic number at my house. One for regular drinking (project/lawnmower beer, the Sierra Nevada Pale Ale if you will). One for my better three-quarters which may be a cider or a Brut with fruit forward hops. Then the third a Bourbon...

Thanks. I was specifically asking what they meant by slurry - they say one TBS.....do they mean dried, or off of the bottom of a fermented, or washed yeast. They had success- I’m interested in what they did (realizing that there are different methods... I’m interested in the one they used...

This is a good point.....If you have one tap, it might go pretty fast. I only have two taps....so even a Bourbon Barrel Porter can go fast, where if I had 3+ taps I'd let it ride a lot longer.

It's the Tyranny of the Keg Equation. When beer is more readily available, and you can 'top up' rather than drink a whole bottle and then open another....it goes pretty quick. Times that I'd never have opened a beer because I didn't want a whole one (or a whole one of that style)....I'll...

Just to make sure I understand - what do YOU mean by 'slurry'? I just got a pouch of this that I haven't used yet...and am trying to plan for a pipeline to re-use it....but want to be sure that I understand how people are using (and reusing) it with success.....

No doubt.

1: Cold and time will 'mellow' it a bit. You'll learn what people mean when they say a beer tastes a bit 'green.' 2: Pale ale tastes better cold. I keep a tasting glass in the freezer for my samples so that the beer ends up around 40 when I sample it 3: Carbonation helps with aromatics, and...

With All Grain, you control the amount of fermentable sugars with mash temp. With extracts, they do that for you. Some extracts have more fermentable sugars than others. So....it depends.

I definitely get a cat pee out of Mosaic at times - all smell, not taste. Thanks. I may try that. I haven't fully decided - but I think I just want aroma, not necessarily a strong citrus or tropical flavor.

I'm guessing most people don't have exterior doors large enough to bring a walk-in cooler into their basement :)

Curious - what are you going with this 'hop water'?

You AC unit should draw air in from the cooler, cool it and blow it back in. Unless the AC has a damper to bring in outside air (which you should have closed) the two sides should be well sealed from each other already.

You would not need a spunding valve. Add the calculated amount of priming sugar and it will finish at the correct carbonation. 61F might take a little bit longer to carbonate, but it will indeed carbonate at 61 with any yeast you are likely to use. It may take 3 weeks - a month for some, but...