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Heck I think even the walmart brand is just juice and citric acid ... no "-ate's" There was a post in here about 4 or 5 years ago about a guy who made his cider/wine/whatever the must was up and then noticed that it had sorbate or similar. He found that if he over pitched, - I don't recall if...

you sir are either a really nice guy, or a really cruel one. And all for the same reason. Let us assume you introduce him to brewing and he loves it. He will then go nuts over it (like most of the people here) and that will a nice thing to do for him a good and fun hobby. that is cruel...

Well racking is a good idea. and as always TASTE!. some say nothing can grow in beer that is deadly. I tend to think the same with wine, which Mead is. or rather the yeast is about the same in both. So TASTE and see if it tastes good or not. As for pasteurization, I'm inclined to think...

You say chemical smell. Have you tried any? It is important to pin down the flavor as exactly as possible. There can be many flavors that are off in beer (see link below) and diagnosing it correctly is important to fixing it. No your temp is good at 20C (68F) and solvent usually comes from...

If you pitch your yeast first, and put it in your keezer for 2 weeks at 35F that should be ok. Yeast, even the finely selected brewing yeast, has a wider temperature range than we think. It won't brew correctly outside the brewing range, but it will live (like all of us living in our 65F to...

the ppm limit is based on the goal of getting to a pH of 3. (you want the whole chemistry reason/math? no didn't think so) Probably experience says a pH lower than 3 is irritating to humans, and they know despite the warning a lot of us don't glove up. In the same fashion they've probably...

Some people use both because if you do certain beers(sours) it is helpful to have a second set of gear so you don't cross contaminate. Although if you do your sanitation right, I don't see how you would.

really radical idea, mix with 1/2 gallon of honey and make a braggot..... (mead with malt- If I've done my numbers right) should be about 1.090 OG. Willamette has a low AA, so you could also go several styles with that. Add a safeale 33 for a Belgian and ferment warm (70F), or add a fruit...

If you are still allowed incandescent light bulbs, you can put a lamp on in the closet. Depending on the size of the space, a 60W lightbulb will at 3F (1.5C) worth of heat. In a closet, it will probably add much more. I think a 100W can go as much as 5 F (~3C). Be sure to talk with SWMBO...

This is ... Tricky. In VA, you need a license from the State to sell Beer, and a different one to sell Wine and a still different one to sell Home alcohol fermentation equipment (I don't think they distinguish between beer or wine). Anyhow, there are differing requirements for each (cost...

op, if you followed the other link, you might have seen my comment, but I'll repost for simplicity "I looked at this a while back. One set of numbers I remember seeing went something like this --- From LD CARLSON, and I think they have a FAQ you can use. 1. can't be closer than 10 miles to...

I looked at this a while back. One set of numbers I remember seeing went something like this --- From LD CARLSON, and I think they have a FAQ you can use. 1. can't be closer than 10 miles to existing LD Carlson supported store, they don't want to have competition that destroys a market for...

I think it was Mallard reactions, not carmalization. Net effect (dark color) is about the same. And no, it probably won't lighten up. To get light colored beer, in the end you have to go to all grain. The process of making extract for some reason causes darkening that isn't reversible.

.I've seen a build on here where someone used the 65 or 95 gallon rolling trashcans for a portable keggerator. I forget if he had taps or not. I think he had a piece of wood with them mounted. Or maybe I'm thinking he did and visualizing. But he said it was a good way of doing it because you...

I'm very late to this party... I have concern over the wild yeast. Typically you get sour beers when doing wild yeast fermentations, I expect that would be the case for your maple syrup. With that said, you can stop them by boiling if you want, and then pitch regular yeast on it. That would...

Bio/Chem lesson - btw, this come from Yeast by White and Zainasheff. Initially there is a limited amount of yeast pitched into the wort. The yeast will multiply to take advantage of the food. While doing this multiplication, they need Oxygen to build more yeast. Without it, they can't build...

you should look at this https://www.youtube.com/watch?v=HbVOTJHA21k Which is on the 'double vocabulary of English.' The best quote I ever hear about English, is "English doesn't just borrow words from other languages, English follows them down dark alleys, mugs them and riffles through the...

Yooper talks about "splash racking" to degas. She says she rarely stirs to degas. Basically instead of putting the siphon hose to the bottome of your secondary, you put it pointed up along the side. Thus as it comes out, it the force of hitting the side of the fermenter causes some of the...

I agree with HopHeavy... basically you added mento's to diet coke... ok maybe not as violent. I've had the same myself when adding nutrient to a mead that was going. A fermented beverage will hold about 1 volume of CO2 dissolved , meaning your 6 gallons of wine has in it 6 gallons of CO2 -...

80F won't kill yeast. 110F will kill yeast. 80F makes crappy tasting beer, it won't kill the yeast. There could be mutations from what you want to brew, but again, I'd probably make a starter, pitch and see what I get.