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So, 140 for 6 min. Thanks. I knew someone knew the answer, just couldnt find it. Looks like I will be using 3 gal. of water and only doing 6 at a time.

Im getting ready to bottle and pasteurize my first batch of cider. I ran an experiment (and posted the results below) to figure out the temps that would be reached inside the bottle. My question is, how hot do I need to get my cider to kill the yeast (nottingham ale)? If I need to get my temps...

I would think that making the initial 3 gal at such a high gravity would make burning your wort pretty easy. Your hop utilization may be affected by using less water as well. I would suggest at least a 5 gal boil if you really want to try this.

Glad to see you reconsidered european vehicles. They do cost more to maintain and repair, but the quality is so much better than most of the tin and plastic boxes out there. The Audi A4 is nice. A friend has one with the 2.0 FSI engine, and with a chip tune only he is putting out 250 hp. Their...

Tebow

Can't forget entertainment. Add a small tv and you can watch the game. Hell, go all out with surround sound and an xbox too. The little alcove looks loke a nice place to put some shelves and a light blocking curtain for your fermenting and aging beer.

Ya, i get the point :). It's not done yet, but i'm just thinking ahead. Definitely don't want to hinder fermentation, so i will probably wait to crash it until I transfer from secondary. Appreciate the input.

My first mead, a traditional, is nearing the end of primary fermentation. I was thinking about cold crashing it before transferring it to secondary to help it clear faster. The only reason I can think of to not do this is that the yeast are needed to age it properly. So, what do you guys think...

My first sour was Ommegang's Zuur. It was given to me by a friend who works at the brewery. Loved it, and found it to be quite refreshing. Perfect for drinking during dinner. The same friend has also scored me a ticket to the Belgium Comes to Cooperstown beer festival 2 years in a row. (My...

Well, I bought some DME and yeast, and made up a half gallon starter. When I went to add it to my fermenter, it was bubbling along like it was in it's first couple days of fermenting. Still not sure what happened, but I'm not gonna complain. Thanks again for the help.

I have tasted it and it is still very sweet, but tastes good. I was gonna bottle it when it finished, but as you guys said, bottle bombs are not something I want to experience. Transfering it too early was a newbie mistake that I wont make again. Swirling the carboy was one of the first...

I am having an issue with a holiday spice ale I brewed a couple of months ago. Original gravity was 1.080. It fermented quite well and after 1 1/2 weeks I transfered it to a glass carboy for secondary/aging. After 6 weeks I am still at 1.045. There is still a little activity in my airlock and it...

Mother's Milk is one of my favorite commercial brews. I was looking for something similar and couldn't find a clone of it. Settled on a cream stout kit. Would love to hear how it turns out if you do find one.