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I agree, now I make “consumable” cider. It’s not sophisticated, it’s just fermented apple juice that is sweetened to SWMBO’s standards. It’s very good, comparable to Angry Orchard or something along those line. It’s extremely simple with kegging. It makes no sense to me. My process is 5...

Probably because you asked if someone would smuggle beer years in bread yeast containers into your country.

I understand. I’ve looked into LODO to and will probably implement some techniques to improve my beer. The problem is many new brewers are scared to death of oxidation, and shouldn’t be. If you are practicing the discipline of LODO and going through the effort from start to finish, then no...

I just can’t wrap my head around this new (new to me) fear of oxidation. I took a few years off brewing because of new kids and a move. 10 years ago great home brew was made, I know some of you can’t believe this, and it’s just hard to imagine. Great beer was made with taking lids off...

Traditionally beer is malted barley, hops, water, and yeast. Wine is traditionally grape juice (or other fruit juices) and yeast. So for example, a mango beer, would have a malt bill and hops, maybe have some fruit in the boil or in the fermenter. A mango wine would just be fruit juices that...

You have more control with your processes. The biggest issue I have with local craft brew is packaging. Sometimes they just can’t get it down right, and paying 10-15$ for a 6 pack is a problem. Carbonation may be off, weird sediment, rust taste from caps, and just isn’t the same from the tap at...

Yes

This is about selling home brew... you can’t grow and sell tobacco, only personal use, same as home brew. It’s the same concept.

Did you crush the grains?

https://www.homebrewtalk.com/search/1013981/?q=Diabetes&o=relevance

Did you mash the pumpkin? If so that would be the reason. Edit, let me clarify as I always mash pumpkin with my pumpkin ale. Extra special care has to be taken with lots of rice hulls, slow flow, and trial and error. I’ve had a stuck mash with pumpkin too, but in a traditional tun with a...

Extract or All Grain? What’s was the volume in the fermenter? I’m going to go out on a limb and say that somethings not right, if it was all grain you’d have to get 100% efficiency, which is not possible. Or if it’s all grain you have to have boiled it down to 3.5 gallons. If it’s extract...

Sounds like the yeast is still in suspension. Have you cold crashed it? Edit::: I see you did, maybe just needs more time. What yeast did you use?

My norm is ordering at least 2 batches at a time, milled. I brew every 2-4 weeks. So sometimes up to a month. I did a Kama Citra NB kit that was 2 months old. If it’s bagged and sealed tight I don’t see much harm going a few weeks as I’ve gone 2 months before. Now a mill is on deck for purchasing.

Just brewed that kit a few months ago. Simple aeration is fine, don’t do anything that will increase risk of infection. It’s normal gravity and dry yeast will be just fine for pitch rate. Just a heads up there will be a strong stinging bitterness, but it will mellow and blend.

Refractometers work just as the name stated, measure light retraction through a sugar solution. Once there is alcohol in the solution it throws everything off. You then must use your OG against your reading to find the corrected number. Also have you tasted Everclear, even with its multiple...

That would be 10 Plato. The scale is Plato not gravity points. Edit::: just to clarify you made a solution that is 1.040 gravity or 10 Plato. So if it’s reading 10 then I’d assume the scale is in plato not gravity points.

Also the web page still doesn’t say the unit of measure.

Not to the extreme you are seeing. Can you make a sugar solution as I stated earlier and see what it reads?

Yooper just said she’s uses 25’ of 3/16” line at 30 psi and posted a balancing chart.