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I'd love to hear all you have to say. A buddy of mine keeps pushing me, saying my hooch is good enough to sell. We've gone from having drunken conversations about how awesome it would be, to having sober conversations about how much work it will be. So, right now, we need all the guidance we...

Sub'd. Gonna listen in on this one. I have a friend who thinks my hooch would sell if I tried. He's offered to be the "business side" if I make the product. So, sort of a Breaking Bad, Walter White and Jesse kind of thing. Call me Heisenberg. We're in Idaho, and I notice you're in Canada...

(FINALLY) ...bought a 5Gal Torpedo kegging system from MoreBeer. I... am... soooo... tired... of bottling. :mug:

Bought a 6.9 cuft chest freezer. This means I'll be able to ferment three 5gal Better Bottles or even three 6.5 gallon BMBs at once. ... once I build the collar, that is... Furthermore, this frees up my current fermentation chamber (an upright fridge/freezer combo) to be re-commissioned as a...

They don't want to move any kind of liquids. ESPECIALLY not pressurized ones. They didn't even want to move cans of spray paint or cleaning supplies when we've moved in the past. You could box them up and not tell them, but I'd worry about the rough handling and complete lack of temperature...

Just as a side question: anyone ever try boiling water (or nearly boiling) to sterilize a plastic fermenter? It probably wouldn't work with a Better Bottle or Big Mouth Bubbler, but a bucket or one of the fermenters the OP had would probably survive the heat...

I have a completely overboard, OCD-like compulsion to check that multiple times when sanitizing before every bottling session... ...so yeah, no leaks, but it's definitely a bit of a "five minutes to Wapner" kind of thing with me...

Nobody will shoot you if you do. A jail term would not be in your future. There have been a LOT of people here who have tried, some may even report success. HOWEVER, every step you carry out from here on would just expose more of your equipment to that infection. Racking cane, tubing...

Veering sharply off topic, I apologize, but: How do you manage the headspace in your vessels (carboys? buckets? kegs?) with all this racking? I've been able to start a batch in a 6.5gal carboy and rack to a 5gal with no problems, or start a batch in a 5gal and brew a 1 gallon mini-batch on...

It's just a rougher, not-as-clean flavor, mostly on the back end. When drinking one of mine by itself, I really don't notice. BUT, when I get my hands on a local cider-micro-brewery's product and taste them side by side, I can definitely note the difference. I'll probably start a couple...

This. I'm going to be building up another kegerator/chamber this week to start kegging. I'm SO looking forward to not bottling anymore. Do you stabilize with sulfites before backsweetening (with stuff other than xylitol, I mean)? Have you tried anything with heat-pasteurizing the whole keg?

Or, if you do secondary for clarity and flavor (rather than for additions, which I understand), how long do you let a cider go (overall) from pitch to kegging/bottling? Most of my friends like very sweet, carbonated ciders. My habit is pretty predictable: FAJC and sugar, Notty or 04...

16281.5 + 5.5 of a Maris Otter/ Mosaic SMaSH _______ 16287

Brewed a batch of SMaSH using Maris Otter and Mosaic. If it turns out well, I will dub the recipe "Yer M.O.M."

Man, I'm gettin' REALLY tired of posting to this thread... GREAT BREW DAY: Didn't time myself but I bet I was close to personal best for time, but never felt I was rushing, just movin' and groovin'. BIAB efficiency was SUPERB, and the hops just smelled SO good today. GREAT BREW DAY, RUINED...

Yep, she's a keeper. :mug:

It won't clean off, but it also isn't a contamination. Brew on without concern. It's called "temper coloration" and is an indicator of the stainless being heated to a given temperature before it was quenched (cooled). Don't feel the need to read the whole article, but the picture at the very top...

Thanks, everybody! I've been brewing for a couple years now, made the move from extract to BIAB, started building water instead of using bottled, and am hoping to start kegging pretty soon. Throughout it all, I feel like my beer has a pervading taste that I'm trying to eliminate. Also, I've...

Obviously, two separate topics, but I thought I'd save the forum some spamming and make it just one thread. For the purposes of this conversation, we're discussing basic all grain ales, nothing too crazy. 1.) Filtering. For the most part, I don't care much about how my beer looks, so I've...

Got my first taste of a brew that was: 1.) My second ever BIAB all grain; 2.) My first ever SMaSH; 3.) My first time making my own water; and 4.) The first time I tried a hop tea addition at bottling. I bottled half the batch with the hop tea, and half without (the whole...