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If you want to get wasted instantly, just buy some everclear. Inject it into your veins. You might die, but hey, that's the risks underage kids take these days.

Well that was my understanding after talking with a local microbrew who gets it directly from him. But if you find out different, please please please post about it here. :)

Not sure which it is... This one?

Oh. I see. Yeah. I think it's more an art. Personally, I don't even use my aquarium pump any more. I just splash my wort around a lot on the sides of the carboy while draining from the BK and then rock the full carboy around for about a minute after pitching. No problems so far.

I made a mead the other day with OG of about 1.140. :mug:

I didn't think you could buy/grow your own Amarillo. My understanding was the guy who invented it had some kind of patent or legal monopoly on it.

Most places I've read say to use one of those for 20-30 minutes.

I leave Star San in mine. No problems so far.

This is exactly what I have been doing with my 15gal Blichmann, and I recommend it. It's too large if you want to use the thermometer, but you don't really need that for the boil, anyway. If you use the 15gal for HLT, then you will need to fill it past 7 gallons to get an accurate temp...

I've never made cider with a lager yeast. It should work. The temperature fluctuations throughout the day and night are not very desirable, though. It swings up and down about 15-20 degrees F from high to low here. Yeasties don't like that too much.

I read here recently that CLR Calcium Lime Rust Remover is supposed to work well for that, too.

I"ve been using one of the 1/2" drills from HF. Cost me about $30-35. It's great.

Dang. When I think of all the Rogue bottles I've thrown away.... Thanks for posting this. :)

I have a pot similar to that. I'm wondering about a dip tube for that spigot. Any ideas?

If it tasted fine at bottling but now tastes bitter, it makes me think it could either be 1. the bitterness added by carbonation or 2. an infection. Are either of these possible?

Charlie Papazian seems to be a fan of the acid blends in show meads, but Ken Schramm says in The Compleat Meadmaker to wait until fermentation has stopped before adding any, if at all. I've got a handful of different show meads in primary right now. They all had relatively high pH... in...

I got this stand a few days ago at a local restaurant supply warehouse. I had to do a little drilling to shift the shelves around, but otherwise it's stock. The guy at the warehouse said it was some kind of retail electronics rack or something. I just thought it would work well as a beer stand.

New Mexicans sure do love their green chiles. And so do I. :) I'm gonna have to try that one.

Aha. Cool. I have lots of nutrient. That would have been good to know. I probably should have researched a little more. But atleast I'll know for next time. Thanks.

I am on day 16 of my quick & tasty cider. If you don't feel like clicking the link, it's basically just 18 cans of apple juice concentrate, 36 cans worth of water (for ~5gal total), and Safale-05 yeast. Fermentation temp has varied from 58-63F. Dec 11 - OG 1.062 Dec 21 - 1.034 Dec 25 -...