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I’ve made beer and cider but I have never made wine. I grew enough Concord grapes this year that I could possibly do a gallon batch. I hadn’t planned on making wine, so I boiled the grapes to get the juice. I now have 3-4 quarts of this. Is that a non-starter? The plan: add enough sugar to get...

Double damn! That’s where I learned to open a twist-off using my eye socket!

It will totally beer. Just need to decide how much cascade to use and when edit: centennial, not cascade

The stainless fermenters look great, but I find that I need 2-3 fermenters. So I use buckets for now. You can get a 6-gal bucket and lid from uline for $10, provided you buy at least 5 of them. You can probably get 5 spouts from amazon for another $15-20. So you can have 5 fermenters with spouts...

No - the temp sensor is intended to be permanently mounted to the hot plate surface. It turns out that the closer you can place that sensor to the heating element, the better in terms of a stable and well-controlled temperature. The most common issue that folks tend to see (in keezers for...

Do what it says, man! Ok, well what did they say to do next? How much grain are they mini-mashing? How many gallons is the recipe for?

I bought a stir plate with a heater, since I build my starters in the basement. Sometimes it gets too cold, and because I step up from slants, I don’t want the whole process to take forever. Well, it turns out the existing temp adjustment is pretty worthless. It goes from 0 to 11 with hardly any...

Brewed this today using the stock recipe. Didn’t end up adding any sugar. Glad I did the late addition of Munich LME—it was pretty dark already. Pitched two packs of 34/70 and fermenting at about 70F. We’ll see how it goes! Thanks for the advice

Footwear, folks.

Well, it’s mostly extract for one - I’m wondering if I should back off to 3.5lb Munich LME and then mash more Vienna and Munich. But truthfully, I don’t know. Maybe I should just brew it as-is and see.

That’s right - I plan to brew tomorrow. The kit claims OG 1.057 and target FG 1.014.

I got a marzen extract kit for cheap on AIH, but it looks like it won’t be dry enough. The kit is 7lb Munich LME, 1lb Vienna and 0.5lb caramunich. I plan to use 34/70, since I don’t have a temp controlled fridge. Any recommendations on how I can dry this out a bit? Would adding some sugar be an...

Could you tell us more about the Czech Dark?

Sounds fantastic- would you be willing to share the recipe?

What was your all time, best brew ever? Rules: must be something that could conceivably be brewed again — no shaggy dog stories about that one time you found some mystery hops in the back of the freezer and it turned out to be incredible

This sounds like a fun recipe. I’ve got a pound of galaxy - heard it’s better to use as WP or dry hop. Would galaxy pair well with cascade? What else have I got here.. BX? Nah. I think there is an oz of centennial around here somewhere...

I wonder if you could get faster chilling if you blew some air across the pipes with a fan?

I just learned of SafAle F2 - a bottle/cask conditioning yeast that preferentially eats simple sugars. Anybody think this could be a way to deal with the bottle conditioning woes of 1968 in this thread?

How expensive is a sheet of PTFE? Would that work?

Another idea for preventing too much oxygenation during bottling: it’s often stated that a new pitch of yeast rapidly gobbles up oxygen during the growth phase. What if you prepared your priming sugar, then pitched SafAle F2 into it as if it were wort. Then add it to your beer once it shows...