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Id recommend making a boiled sugar solution and adding it to bottles in liquid form. You also need to be sure to mix the bottles well after capping by shaking otherwise the sugar will sit on the bottom stratified by density.

So tested the orange in a small sample and it was AWFUL. I ended up not adding it at all. I think you would need a really high quality extract or actual orange peel for it to be good. The 0.75oz of juniper also doesn't come through much in the finished beer. We did a little christmas party and...

Sorry I'm not sure I understand your reply - it doesn't seem at all related to what I posted...

That thread is really interesting and i just learned a ton about the 3 distinct kinds of brewing sugars! doesn't the fact that the commercial sugar syrups are shelf stable and don't crystalize indicate they have been converted to glucose/fructose?

Sorry I didn't ask that clearly, isnt it invert beet sugar? Meaning the sucrose has been broken down into a glucose/fructose blend Edit there is some disagreement on this topic lol Edit edit: I didn't read what you quoted closely enough either haha. I didn't know table sugar was beet sugar in...

I believe candi sugar is inverted isnt it? So the OP would need to add a little acid during the cook.

My two cents on question #2 If you enjoy tripels: fruity, spicy, effervescent, light colored, easy to drink, hoppy And Dark Strongs: heavy, dark fruit, dark color, complex, rich, sweet Then IMO by mixing them together you lose the defining characteristics of each. They are almost exact...

Sounds like classic oxidation to me Oxidation can come across as dull malt flavor rather than cardboard as you'll typically see described

Hmm, that last line makes me think it's not a fermentation issue at all. Acetaldehyde can also be be produced via dehydrogenation of ethanol. Do you have any copper in your system? Especially in your kegging equipment? It could be causing both ethyl acetate and acetaldehyde production from...

Acetaldehyde is usually a sign of poor fermentation health, so if you haven't tried a yeast nutrient, and more oxygen at pitch yet, I would recommend those. Another thing to check is the calibration of your fermentation thermometer. If it's reading too warm, you could be fermenting colder than...

Have you tried mashing at 200F? I have zero experience with this, but that would seem to be the most efficient way to neutralize all enzymes very quickly from the get-go and result in a highly unfermentable wort. Just spitballing though

Store it as about 15 gallons of Barleywine :)

Are they constructed the same way as the Spike CF5 handles by being rolled over into a flap of stainless which is then welded to lock them in place? If so I can tell you that the stainless will begin to tear even if you just try to use the handles to take the partial weight. I did that to my...

Define loose? Like multiple trips to the bathroom a day? Or just one?

I think you guys are on to something here, i can see it in every Starbucks, carbonated nitro gravy cold brew, right alongside all the pumpkin spice

The volume is irrelevant. It doesn't matter whether you put the hose into a gallon of water or the ocean, the amount of pressure needed to push the bubble out of the end of the tube is determined by the head pressure of water over the tube end (so the depth of the tube)

You'll need to figure out your new rhythm and what your wife is willing to support. Some people quit brewing and some people carry on. For me, my production decreased by about half and it's harder to make time. I have to ask my wife for a brew day a week or so in advance so she can make sure...

I usually use an irish or scottish ale strain, or even a british ale yeast. Anything but windsor or Nottingham. Windsor can't ferment maltotrios and Nottingham always comes across harsh in a big beer to me

Exactly! Just a waste of space in the mash tun

Don't worry that comes out after the pumpkin pie! Who doesn't need a digestif martini