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In that case, the only options I could see for saving the grains is to either dry or freeze. Good luck!

One of my best upgrades for cheap was 5 gallon paint strainer bags. I boil for 5 minutes to sanitize. I use these to strain the wort after chilling before putting into the fermenter to strain out hops and trub. I'll place one inside the keg when filling from the fermenter to catch any hops or...

Hope everyone has had a wonderful weekend! I'm interested in doing some 10 gallons batches in the near future, my fermentation chamber(converted minifridge) can only hold 1 fermenter at a time. I have seen designs for collars more or less permanently fixed to the fridge, but I was wondering if...

When I make cider for my SO I normally do 6 gallon batches, 5 go into the keg and I bottle the rest. I calculate the amount of priming sugar per bottle, set the bottle on a scale and add the required amount. From there I fill and cap. Hope that helps. Good luck!

My birds have access to the compost. So I just dump the warm grains on the compost and they take care of it from there!

1945.5+ 5 Gallons Kiwi Kiss Hazy IPA =1950.5 gallons

The Bruxelles Blonde may very well have about the same grain bill as the Rose-Cheeked and Blonde recipe in their book. 1 Gallon recipe: 1.8 lbs Belgian Pilsner .4 lbs Cara-pils .1 lb Aromatic .25 ounce Styrian Golding hops, divided into fifths 0.15 lbs Belgian Candi Sugar Boil 4/5 hops @ 60...

Quick update in case anyone searches for this later. The yeast just took a long time to start up, finally saw activity Monday morning, 3.5 days from pitching.

Thanks for the input, I ended up going with a refurbished 15lb cylinder that was on sale on cornykeg.com, hard to beat 83$ shipped!

I put together a pear wine and added 1 lb of chopped sunmaid golden raisins to the must. I did not think to rinse the raisins, I just threw them in. I pitched my hydrated yeast(71B) on Thursday evening and as of now, 3 days later I see no yeast activity. I ran an airstone in the must yesterday...

Currently I have two 5 lb tanks of CO2 I have been using with my 2 tap kegerator. I like to have 1 on reserve so I never run out of CO2. I am building a 3 tap keezer so that I can have up to 5 kegs at once on tap so I figure another reserve bottle wouldn't hurt. Primarily I plan to have 2 kegs...

If you have it bottled just tuck them away in a closet and taste again after 6-12 months.

I haven't experienced any dulling of flavor. I bottle after about 6-8 months and let the wine sit another 6 or so before tasting. My SO loves the stuff. I like it without back-sweetening, SO likes it better with back sweetening, she says the sweetness brings out more muscadine flavor. I've made...

I have found that some of the flavor does come back with age, may want to save the bottles and taste again in 6 months or so. When I make muscadine wine I use Jack Keller's recipe, it hasn't failed me yet: Jack Keller's Muscadine Wine Recipe • 6 lbs ripe Muscadine Grapes • 2-1/4 lbs...

1801.5 + 5 gallons of Glass Lake Pale Ale =1806.5 gallons 18% of the Pepsi challenge complete!

1592 + 1.5 gallons NEIPA = 1593.5 gallons

1423 + 5.5 gallons of Citrus Bomb IPA = 1428.5 gallons Only 8571.5 gallons more to go for the Pepsi challenge!

I bought a mostly ready, used 2 tap kegerator and have loved it. Though now I am realizing that I want more than 2 kegs on tap at a time, plus the ability to cold condition another keg at the same time would be a nice bonus.

1157.5 + 5 gallons of Kama Citra =1162.5 Gallons

1105 + 1.5 gallons IPA =1106.5 gallons