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I have considered using English invert sugar for this purpose but haven't tried it yet

Acid and tannin makes a far bigger difference than yeast strain for cider. Try dosing some malic acid and powdered tannin in a glass and you'll be amazed at how it comes alive on the palette

I thought about high gravity brewing but concerned about oxidation. Do you do anything to dearate your water before adding it?

I hate that- sample tastes great then two days later it's full on slick butterscotch candy! Yes krausening and warmth works great. I make a little starter with some kveik yeast and set the kegs in front of my woodstove

Try adding some powdered tannins to a sample glass. If you have an acid titration kit you can adjust acidity as well

Yes I do it all the time. I hand together two kegs via a tee fitting then out to the spunding valve. Test all the o-rings for leaks so you don't lose pressure in both kegs

It's a threaded piece onto the shank that has a push in Duotight fitting on the other side https://www.morebeer.com/products/duotight-pushin-fitting-8-mm-516-58-fpt.html?gclid=CjwKCAiAjp6BBhAIEiwAkO9WuhzHn736fD_LMEMy4FBzb2m8-PTIA0GDvmr5kqPxMH_viELJ4KDl-hoCiocQAvD_BwE

Yeah I have the seltzer hooked up the same way as my beer taps. Duotight--> shank-->perlick tap

Nottingham is a champ on my high gravity fermentations. Brew a full batch of Centennial Blonde Ale then pitch the RIS right on top of the full yeast cake

I'm using Eva Barrier and Duotight fittings on both liquid and gas side. No barb fittings. Currently running seltzer at 30 psi. Surprised to see 60-70 PSI - that must be a lotta bubbles!

you could DIY your own version, or just buy this and install it: Torpedo Keg Buoy ™ Floating Dip Tube | MoreBeer

open it up and look inside to see what's in there. It'll make sense once you see it. If a torpedo keg is similar to corny kegs, the dip tubes are stainless steel. The floating dip tube is an up-charge option - it's a flexible silicone tube with a float on it

I've never tried this, but in theory it would be possible with two options: 1. replace standard dip tube with floating dip tube, so draw down beer from the top 2. reverse the connections and draw beer from the gas outlet, with the keg rotated so the gas outlet sits on the bottom of the fridge...

Are you guys sourcing raw milk? I'm reading the David Asher book and he's adamant about raw milk from pastured cows. I'm not excited about paying $4 a quart and there's only about 4 months a year that animals can graze on pasture here Does grocery store pasteurized homogenized milk work for...

How are the hazy IPA brewers doing a 30+ minute whirlpool/ hopstand post -boil and not getting SMM/DMS?

bringing this old thread to the top Are any of you still blending your own mineral water? I used the spreadsheet at the khymos blog link to mix a batch to target "artificial mineral water" profile Target mineral levels are: Ca: 100 ppm Mg: 100 ppm Na: 125 ppm K: 0 HCO3: 6760 ppm SO4: 300...

Very creative solution! However I mix my seltzer in batches since I like to add mineral salts. Our well water is especially low in magnesium and tastes a lot better with 100 ppm worth of Epsom salts. I'll try your idea of the sintered stone on the gas side to speed up the carbonation

I also have a Liberty 404 pump on my basement utility sink. Hops and yeast trub go straight through the pump and into the septic tank - no issues after 4 years of service.

yes, man up is my approach. I spend too much time indoors in the winter as it is. I'm in New Hampshire. Yesterday's garage brew session was about 15 degrees. Only problem was spilled water on the floor re-froze into an ice-rink. Above advice about merino wool base layers is good advice...

agreed about yeast and flavors was not considering the cost, but let's make the comparison I get my 5-lb CO2 bottle swapped for $20 at my LHBS, so $4/lb a 10-lb bag of sugar costs $5, and produces 1/2 its weight as CO2 during fermentation, so you're making 5-lb of CO2 which is $1/lb. So sugar...