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@mongoose33 do you have any issues with temp stratification during chilling? I just did my first 10g brew in my new 15g spike kettle. I recirculated through my counterflow chiller until the wort was mid 70’s but then when I ran it off to my fermenter the temp all of a sudden jumped all the way...

Just spitballing but I would think that pressure fermenting a quad would reduce the yeast derived flavors and aromas that are signature of the style. Also, you mention bottling - I’m thinking that it could be tricky to fill bottles without foaming depending on what pressure you ferment at (how...

I'm planning on brewing a 10 gallon batch of this recipe this weekend. I'll split the batch into 2 separate 6 gallon fermenters with wy3724 in one and the other wy3724 and white labs brett C. I'm curious if I'll need to top up the co-pitched fermentor at some point to limit o2 exposure during...

Again, far from expert opinion, but if I remember right I cooled the environment as opposed to restraining the wort temp. So using a fermentation chamber I had the temp probe measuring the air temp and kept that cool rather than measuring the wort and trying to lock it down to a temp. The wort...

Oh yeah, if I would’ve known a controlled induction plate was possible that would’ve been my first choice.

Wow, that’s a detailed description right there, great post! I’ll throw out one comment from my experience trying kettle rims. If you do go with an element in the kettle, keep it as low as possible. My boil kettle used a boil coil and I found that for certain batch sizes/grain bills that with...

I’m far from an expert on brewing Belgian beers but from what I remember the goal is to start the fermentation temp low enough that you can let it free rise without getting out of control. I used wy3787 and was told not to try to restrain it too much with cooling once fermentation was underway...

I’ve also brewed the csi recipe. While I’ve never had westvletern 12 mine turned out very nice and compares favorably to st barnardus abt12. (Closest I could get for comparison). The recipe is pretty straightforward and I think the fermentation is a huge part of the overal result. I tried to...

Hmmm, sorry but I’m still a little confused about my options. Do I have this right? I could rack into 6 gallon carboy add sulphate and leave for up to a month without worrying about extra headspace. Bottle after a month I could rack into a smaller carboy to prevent extra headspace...

I'm hoping to get some help with wrapping up this recipe as my first attempt at making wine. I started the batch in October 2019; I followed the recipe closely (scaled to 6G) however found that I didn't need as much water as stated. My OG was 1.107 but still netted me enough wine to to fill a...

Sorry I actually meant to say condenser and chiller. (Good info on the ro process regardless). Do you have some overlap where the condenser is still running as you start chilling?

Cool! I’d love to see a picture of that if possible

That’s helpful Mongoose33! I like the idea of a separate hose bib under the counter so the sink can be used for other tasks. I have copper water supply pipes with a compression fitting shutoff. Maybe I could take off the shutoff and put a tee behind it. Do you have separate hoses for the...

Thanks for weighing in with your process Yooper! It was your cider for beginners thread that I followed this far. I appreciate that there may be a bit of disagreement between the tried and true methods vs scientifically optimized. It is encouraging to know that someone getting started without...

Yeah, I’ve certainly read that a mix of apples is best. This was a cider of opportunity. The apples I used are an unknown variety but they’re small, pleasant to eat with a bit of tartness. I think when I get to packaging I’ll taste and possibly dose with wine tannin or acid to taste? Again new...

Thank you, a couple things to do differently next time for sure. Hopefully there is still a chance this current batch works out. It'd be pretty cool to show up at my parents with a bottle or two of nice cider from their apple tree!

Okay, thanks for your answers. My plan now is to make my own garden hose with a barbed garden hose attachment to thread onto a nearby sink and a female camlock on the other end so I can easily attach it to the steam condenser and then move it over to my counterflow chiller after the boil. I'd...

Sounds like the easiest way to go. I guess it would only be a few minutes of steam exiting the kettle until the temp drops low enough. I thought about teeing the hose and still might but I’m hoping to simplify/keep the mess down.

I have the same counterflow chiller and use a chugger pump to recirculate the wort as it cools. The restriction does slow the flow down considerably but I find that the kettle trub still collects in the center of the kettle as long as I give it time to settle after turning off the pump.

I didn't realize that DAP by itself was not sufficient for a healthy cider ferment. Do you have a particular nutrient that you recommend? In regards to the sulfite, I added 1 crushed tablet to nearly an exact gallon of juice in a 5 gallon bucket loosely covered for at least 24 hours before...