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I've been enjoying the Torpedo series of kegs. I only have one LHBS, and they're INCREDIBLY proud of their used kegs. Proud, as in: selling reconditioned kegs for almost TWICE the cost of a new Torpedo from MoreBeer. Craigslist has had a few offerings, but even they're a bit pricey. As others...

SPOILER WARNING (just to be safe) For me, Maeve's last-minute retreat cemented a point that they've made many times: that we're all in "our own little loops" and even when we're aware of it, even when we have a chance to break it, we'll usually just pick the safe solution and return to the...

BREW DAY: 6-8 hours of cleaning and dishwashing, with very occasional moments of beer-making.

For me, it's about space. A 3-tier would be great, but the house we're in ATM is so small the only way it'd happen would be to move the wife out (don't even get me started). SO, my brewing gear (along with just about everything else around here) has to be compact and easily stored. SO, 5 gallon...

That answers my first question! Two more for you: 1.) Ground cloves? Really? I see it's only a 1/4 tsp to 5 gallons, but that stuff has a kick. What does it bring to the party? AND 2.) What do you use for backsweetening? FAJC? Or something else?

So, you meant only to inhibit the growth of what was in there; instead, you KILLED IT WITH FIRE. From where I sit, you did even better than planned!

I think it's going to be a lot like the Soda Stream that is currently gathering dust in our pantry (other than the occasional now-and-then that I use it to force carb a beer sample). Actually, it's gathering dust right next to our Keurig coffee maker, which is also just as useless, and has gone...

I don't need any bottles at the moment, but my CDO self (it's like OCD, only in alphabetical order, like it SHOULD be) gives you mad props for separating and counting the longnecks by variety/style. "Yep, that's what I'd do, for sure..." However, for the added bonus of apparently being able to...

Big points for the huge, awesome kegerator! HOWEVER, I will be forced to rescind all but one of those points because of the bottle of Mezcal Monte Alban. Subsequent to my first house party when I was in high school, that stuff was responsible for me spending HOURS cleaning up the wall and...

I guess I'll hop on the eight year old thread, too! Anyone have any suggestions for water chemistry? The OP mentions gypsum and epsom salts as late additions, but any other suggestions for starting water chemistry or target ranges for the gypsum and/or epsom? Thanks!

SO, I'm pretty sure I know the answer to this one. BUT, just to be sure: My old process (for ales) when bottling: Brew, let 'er sit in primary for at least two weeks (as needed, but usually two weeks gets it done for my relatively simple recipes) bottle and let sit some place warm to carb up...

Seen any of the threads here about the DIY stir plates? I followed one and was up and running for maybe... $20? Probably less...? Really don't recall, but the total was well within the range of "dirt cheap." It'd get you making your starters, and then put your money into other goodies. ETA...

Yes! I just kegged my first batch today! I'm going to chill it overnight and force carb tomorrow. I agree: why don't we all just start out with kegging right away? I know, I would never have done it because of money issues. But, setting aside a little bit of hemming and hawing because I'd...

This, this, so much... this. I have my first beer kegging going on TODAY, after 3+ years of bottling. But even better than having beer on tap, I'm looking forward to keg-carbing my cider, filling bottles once it's clear, and dropping them right into the pasteurizing bath. ACTUALLY, I'm really...

Sounds like we have some consensus, here. I think I'll try a side-by-side of my BIAB bag and some cheesecloth inside a collander. ACTUALLY, let's do a three-way (giggity) test, the third will be no straining and just adding some pectic enzyme to see how it does on its own. Depending on how...

Interestingly enough, a question going through my mind for a different reason was "would pectic enzyme clear a cloudy juice without fermentation being present to move the juice around?" BUT, in this case, before I can even worry about the cloudliness caused by pectins, I have to figure out...

I tried a couple searches and came up empty-handed. I can't IMAGINE this hasn't been discussed before, though... so feel free to point me towards any pre-existing threads I missed. From another thread I started here, I've been learning about fining and filtering the finished ciders I make. NOW...

DISCLAIMER: I'm pretty sure we're talking apples and oranges, here. You're trying for a ginger-note-having-beer, I'm talking about a straight up ginger beer that I brew. That said, when I make my ginger beer (it's basically a Crabbie's clone, if that helps at all, really all ginger and no...

Wedded Bliss (said with a straight face. OK, almost.)

Last Call? Under New Management? ALSO: please post or message the recipe for the salted caramel cider. It's not my speed, but I know a couple folks who would positively WILT over such a thing.