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The basic idea of a siphon is that once you get a flow going, you use gravity to your benefit to keep it going. Lets say you plan on transferring your cider to a bottling bucket. The theory is pretty simple, you put your carboy/bucket/jug full of cider up higher then your bottling bucket, you...

Bingo. I made sure I read through the posts to see if someone said this. Bottom line if he gets pulled over for speeding, and see's that bottle, guess who's in trouble. If you have it on record that he stole the pills, then you're golden.

Lets put aside that it was immoral, and illegal to do what he did. Bottom line is for someone to steal pain meds from a cancer patient, you have to have a serious addiction. By you guys not calling the cops, you're enabling him to continue his lifestyle. He won't get over his addition, and...

I think the point others are trying to make is sure it will work, but its a constant game of russian roulette. I personally would want to risk a few months of effort into a cider, just for all the bottles to explode because the yeast performed a little better than expected. I used Splenda to...

I use 1.5 - 2lbs of propane per batch (Boil only! I do all my mash/sparge water on kitchen stove). Full tank is around 33lbs, empty 18 difference = 15lbs/2 = 7.5. With a safety factor I'd say no more then 6 brews.

Another silly question, but where do you get your grain & do you weigh them yourself? Is it possible you mistakenly used the KG scale instead of the LB scale?

I'm curious if EdWort lived up to his statement and has not had a SA yet?

I used a champagne yeast on my last cider. I'll admit I'm a cider noob, but it tasted just as you would probably expect... like apple champagne. I'm going to try nottingham my next cider I think.

There have been a couple times where my burner wasn't working correctly. For whatever reason, it wouldn't seat properly & I would get a very low flame. To fix it you just take off the propane & put it back on. Usually it sits right the second time. I'm wondering if other people have had this...

Finally found it. Also, all because I was searching everywhere for this beer, I found a nice distributer with a section of probably over 100 craft brews! I have a lot of work to do.

I did that, he only happily suggested I buy another. Can't blame the guy really he must have a ton of overhead having a business in long island NY

Got it from my LHBS, went in fridge as soon as I got home. Made a starter next day... Method: pulled yeast from fridge ~2 hrs prior to making starter, 1000ml water + 3/4 cup light dme, boiled 30 min, cooled, oxygenated, pitched (when I unscrewed the cap didn't get a 'fizz' like usual) sat in 70*...

Made a starter on Wednesday using White Labs WLP029 Kolsch yeast. 3 days passed and no change in gravity, so unfortunately had to pitch some notty into my supposed to be Munich Helles. What's done is done, but I cannot get over wasting $8 on a vial of dead yeast. Just curious what you all...

I hope I don't have an identical twin I don't know about.... I actually asked my local beer guy if I could buy a single and he responded "yep, and that's mostly what everyone has been doing with this beer" and he also said the american ale "actually tastes like beer!" I'm sure I will...

$$ If you wanted to do more then one batch at a time, you'd have to shell out good bucks for each 'hybrid' kettle. I don't see any problem with it other then that.

Is there a benefit to putting it in the fridge in the morning if you plan on brewing tomorrow? I just put mine in the fridge for tomorrow's brew.

That is of course as long as you got it cold from the store... otherwise you wasted the money chilling the beer in the first place. I'm still trying to find it... supposed be in today. Also looking for that Sierra Nevada Fresh Hop brew, no luck there either.

Long Island here too. Arbor is a good place, but if you're near northport check out Karps. Much better prices because he doesn't have to pay rent in the back of a hardware store. In fact I'm going there today to pick up ingredients for a munich helles. This forum rocks, welcome to your new...

I was the other way around about it... had it from the bottle once, thought it was decent for an american oktoberfest, had it on tap at a bar and couldn't finish it. Maybe it was just the bar...

This is how I feel too. However I don't believe it wouldn't create over-carbonation, because you have the same ratio of beer + priming sugar to volume. The only thing I can think of that would allow me to understand this is, no matter how high the pressure of CO2, it will only absorb into the...