Search results

Agree with @Dr_Jeff point number 1 - Your drain is most likely clogged. Plenty of you tube videos on how to clean that out there. If you are unlucky, you may need to replace the defrost heater, which may or may not be cost effective depending on your freezer model. Option 3 is tempting, but...

Should be 1208 + 5.75 = 1213.75

Beer (ale / lager) yeast has been selected to be able to digest maltose and other higher sugars. If you use wine yeast, your beer will have higher levels of those sugars and end up sweeter and less alcoholic.

Yes, that's what it seems to mean to me. This is similar to the process I use to get a 5 gallon batch of imperial stout in my 10 gallon kettle, using BIAB. I first mash 70% of my base grain, then drain it into my original 5 gallon pot and start boiling off, while the remainder of the grains...

Ah, yeah with a wild ferment bottling yeast is probably a good idea.

Never faced this situation, but if I were I think that I would rehydrate new yeast in 50 ml or so of water and use an eyedropper or syringe to put a measured amount into each bottle. That said, i am curious why you think bottling yeast is necessary. Did you treat this cider with sulfites...

Insulation conserves heat, it doesn't generate it. You feel warmer under a blanket because your body generates heat and the blanket traps it better than your clothing. Fermentation is exothermic, but in a finished beer the minimal fermentation used to carbonate should not generate enough heat...

HB Kiyv IS "Sputnik in Manitowoc" X2. Plus 3X "Delta Hurricane" at Horse Thief Hollow, one of my local brewpubs. Celebrating A Rodg staying where he belongs.

I mostly use the cheap supermarket brand juice and add frozen concentrate for more flavor. If you have access to crabapples, addition of 10 - 20% is also a great way to balance flavors. Straight supermarket juice is often flat flavor wise. Yeast choice also has a great effect. The new ish...

I had a great deal of trouble with this issue at first as well. I now use a gasket between the fermenter body and the lid, and another between the lid and the collar. Hard to get off, but it seals much better.

Unless I am missing something, it looks to me that the seals / rebuild kits are only available in Australia and New Zealand. But there is this... https://www.homebrewtalk.com/threads/pluto-gun-replacement-seal-o-rings-rebuild-kit.684072/

Should be 859.

Search for "equipment stand" or "utility stand" instead of table to find shorter units. I use a 24" high stainless equipment stand 24 x 36 for induction BIAB outdoors. It has one shelf for things like mash paddle, ingredients, e.t.c.

Sure. Apple, Perry, cherry, graff.

A bucket is less likely to break and injure you. Your beer is less likely to oxidize in the carboy. Congratulations, you have beer🍺

It's the expected thing. Not sure what kind of airlock you are using, but you might want to use a blow off tube.

Congrats to the Packers personal beyatch, number 9. Must feel great to play with a real team for a change.

Haven't seen @ceebee4 come back with a final volume, so we'll just go with 20 gallons.... 60 + 20 = 80 gallons As for my experience with my first time use of TF - 6, I finally kegged my batch today, and it is fantastic! Lots of cooked apple flavors, good acid balance using just cheap juice...

10.5% HB apple / cherry cider in some really fancy glassware.

I think the difference of ginger ale being lighter and ginger beer stronger is mostly a commercial one. Recipes may not adhere to that naming convention.