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Candi sugar is actually just plain sucrose...table sugar. So if you want to use candi sugar, you can either buy the expensive stuff by the ounce that your LHBS or you can buy the cheap stuff at the grocery store, but either way it's exactly the same stuff. What you made is Invert Sugar, which...

Isn't the difference between your fridge and a kegerator just a couple of taps mounted to the front?? Or do you not want to drill holes in it?

Well, I only use whole, and my beer turns out pretty clear usually. I don't know if there's a connection. But it's not difficult to guess that grinding a dried flower to a fine dust and adding it to your beer isn't going to *help* with clarity ;) But then, grinding a delicate, aromatic herb to...

Dig. Thanks. That makes perfect sense. Happy birthday, dude! :D

Hey y'all, Let's just skip the why's and cut to the chase. I have a new empty CO2 tank and an old one with some gas in it. I have two regs. Can I hook them one to the other, turn the reg on the full one up and on the empty one down and transfer gas from one to the other until they reach...

Hmm...I wouldn't boil it at all. The best cider I have made was with a bunch of apples pressed into cider and then a couple packets of dry champagne yeast thrown in. Just awesome stuff and the cheapest fermented beverage I have ever made! Maybe other cider-masters will have other ideas.

Go ahead and rack it. A week is a good time to rack. It can finish fermenting in the secondary. Leave it in the secondary for at least 2-3 weeks or maybe rack it again after the strawberries are fermented and give it a week or two to mellow.

I'd wait longer. It's a Belgian. No need to rush it if you want it to taste its best. You're going to prime it when you bottle and go for a lot of carbonation. If you're wrong and it isn't done, bottle grenades. Though it is pretty tough to blow up a champagne bottle. As far as it stalling...

Oh, another thing to think about is whether you even want to build the lower step. I have often looked at mine and wondered why the heck I have it. You could just as easily put the lower burner on the ground and lower the overall height of the thing. It would be smaller and more manageable. If I...

Wow, I must have copied my design from that site. That stand is EXACTLY the same design as mine, except I don't have that slick little cabinet under the HLT. That's pretty cool. But mine is exactly like that in terms of placement of the cross members. And I dadoed out the joints like that guy...

I'd rack them next weekend or so if they're going good now. Sunday would probably be a good day. Then 2-3 weeks minimum in the secondary and you'll be set. Glad they got going! :D

Yep, like Cantillon and other lambics do...a crown cap right over the cork...

Hey happy birthday! Hope it's a great one! :D

Here's a thread on invert sugar: https://www.homebrewtalk.com/showthread.php?t=592 Read the whole thing because I was wrong on some points in my first post. And while I used lemon that first time, I have since bought citric acid (at the homebrew store) and it's more convenient. It's really...

Yep that's what I do. Not those exact burners and I only use two (no burner on the mash tun). But they just sit up there and get put away when I'm done. I like the flexibility of not having them built into the stand, but my setup is nowhere near as sophisticated as something like BrewPastor's...

It isn't that unorthodox. A lot of Belgian beer is bottled that way. You need a cage over the cork to hold it in like with champagne. I've bottled many meads this way. Works like a champ.

It's corn sugar. White table sugar is not as good because it's sucrose. Corn sugar is fructose so it ferments more quickly and cleanly. Another option is to make invert sugar out of table sugar, but if you can get corn sugar, that's definitely easiest. Cheers :D

I wouldn't think twice about it. I ALWAYS carry a bunch of beers on the plane (and usually some tequila). To hell with airport bars, their crappy beer and prices. Never gotten in trouble for it before, though technically you aren't supposed to drink your beers on the plane. I have encountered...

I thought it was Pogue Mahone...or is that not Gaelic?

Maybe it's the iso-alpha acids produced by breaking down alpha acids in the boil that can go skunky rather than the alpha acids themselves? Good question...