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Fermentation will always change the flavor and aroma of the original (fruit) must (or wort, when making beer). This is due to the complex biochemical reactions that take place during fermentation when yeast metabolizes hundreds of chemical compounds that are present in the must (or beer wort)...

OUCH! That's about what I pay when swapping my 20#. Keep looking for a used one locally on Marketplace, CL, eBay, etc. then use it for a trade-in on a full one. At home I prefer using a 20# tank. It stands steady by itself, and has a handle. When taking kegs on location a 5 pounder starts to...

Call around to see if you can swap your empty, expired tank for a full one. Make sure you receive an aluminum tank for your aluminum trade-in. They sometimes try to pawn off an old, heavy, rusty steel one. ;) Here in the U.S. most larger gas/welding suppliers prefer to swap out now. A few...

Have you brewed anything else, before? You know that's impossible, right? One can't drink a ~10% ABV cider without noticing the alcohol as if it were plain, unfermented apple juice. And why would you?

I would cut just a (smallish) corner off the flap, just wide enough to dispense the hops. Then reseal that corner under vacuum.

Which, as we know, is a futile attempt because the microorganisms that produce the pellicle all live in the entire liquid phase, not just on the top where the pellicle is forming. ;) That! ^

Must have been a jam-up on the internet highway. Lucky your post was cached, in case it indeed didn't go through. When making more sizeable posts, it's recommended to periodically save it out locally to prevent loss of data and having to start all over again after a (rare) glitch anywhere in...

Thread was moved to Cider Forum.

Welcome to our forums! When you look at member @ShaLaH's stats, (by hovering over their avatar or nym) you'll see that they haven't logged in since July 24. However, they may still get emails and alerts from our forums, such as when there have been any new posts to their threads and such. Just...

That probably depends on the CO2 vendor. I've had no issue swapping an older, expired date, 20# aluminum tank without a label for an almost new full one from Praxair, with their label on it.

Just to hint to an alternative keezer, I have been using an upright freezer for over a decade. Faucets come through the door. It can house 5 standard ball-lock corny kegs, or 4 pin-locks, on the floor. There's ample space left above the kegs for bottles etc, or possibly even a few short kegs...

Ouch! Sourdough can be pungent, but didn't know it could become that sharp... ;) Were you slicing it?

I've been using 20# CO2 tanks. mostly for economy sake. Yeah, they're big and heavy to log around when serving on location, especially when mostly full. But I've never run out unexpectedly. ;) First I had them refilled for around $20 at a fire protection outfit , then later I swapped them out...

Don't forget to oxygenate, or at least thoroughly aerate, your chilled wort before (or right after) pitching the yeast! Yeast needs oxygen to grow ample new cells, those are going to do the hard work of fermenting your batch to completion.

Using liquid yeast, there are a few reasons to make a starter a few days to a week ahead of brewing/pitching time. Making a starter well ahead of time proves: a) Viability, b) Rejuvenates by growing many new cells, and c) By "overbuilding" you can save some out to make a new starter from in...

Re: @palchanesbrew Yes, he does. He had checked in 5 minutes after your post. You'll have the privilege to start convos yourself, after one more post. Post something, somewhere. ;)

Sorry to hear you're having these issues. As mentioned before, sourness points to infections. A few Qs: Are you doing anything differently between fermenting lagers vs. ales, aside from fermenting at different temperatures? Are you using the glycol chiller with immersion coil only for Lagers...

That! ^

When using 5 mm ID line, the 10' length is only needed for the beer line, to give it the needed resistance to keep the beer carbonated on her way to the faucet. Therefore, using 4 mm ID line can be much shorter. For serving beer from a kegerator, the length or diameter of the gas line is not...

My bet would be on Crisp setting their mills for their largest customers who are buying pre-milled malt, having large brew rigs. Definitely not optimized for (small) homebrewing systems. I also doubt breweries milling small-kernel malt such as wheat, oat, rye, etc. on a reduced gap-size mill...