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I also have a tilt and the question that I have for it is this. Brewed a Belgian last weekend. Started at 1.071 on Sunday night. But Tuesday night it was down to 1.020. Temps were near 72. It has slowed down and is still dropping about a point every 8-10 hours. Does fermentation really...

Keg it. Worst that happens is you waste a little CO2. If you toss it you have guaranteed you wasted beer.

Stay away from the rotgut, that stuff will kill you. My take is like this. When most folks buy beer they are also buying based on price. Cheap beer is that way due to mass production and ingredients. Therefore lower “quality” translates to lower price. Homebrew is made with quality ingredients...

So I’m trying to figure this out. Over carbonation/bottle bombs can be caused by three things. Incomplete fermentation upon bottling, an infection, and too much priming sugar. The batch that I have mostly recycled (consumed) was brewed under supervision of a seasoned brewer and was basically...

Makes some sense to me. Although some of it is slightly above my experience level right now. As far as steeping goes, it’s a water to 165 and steep for 20-30 min. Let that rest with no heat and then strain my bag over the pot as it heats to a boil. Once I am getting close to a boil I pull it...

@IslandLizard So I reread everything you put in your last post. Which got me to thinking and asking more questions. Plus I was sampling this last brew. Which has been bottled now for 10 days. I had an odd number of bottles. We can’t have that. I am already getting some decent carbonation in it...

The original batch of this got consumed rather quick. Although listening to my LHBS owner he said to set some back to age. Which I am glad I did. So after a year in the bottle I opened more and it’s even better then when young. A month ago I did another brew and added some Chocolate nibs...

1 lb Cherrywood Smoked Malt 12 oz Carafa 1 8 oz Chocolate Malt 8 oz Flaked Oats 8 oz Malted Oats 4 oz Flaked Barley 4 oz Roasted Barley 8 oz Caramel/Crystal Malt 60L 1 lb Dark DME @ boil 6.6 lb Pale Liquid Extract .75 oz Magnum @ 60 .25 oz East Kent Goldings @ 15 1 lb Lactose @ 15 1 pk SafAle...

None whatsoever.

It’s good stuff. The best way I can describe the aroma of the malt is like the inside of my Big Green Egg. I used it in a stout and everyone asked how much cherry I put in it. Then for some reason after aging for a year I am now also getting a bourbon flavor. I can’t figure that one out.

Next time don’t use extract and throw some Briess Cherrywood smoked malt in there. I use 1lb in my stout. I don’t get much if any smoke off of it, but I get a ton of cherry flavor.

All of the above is great. I am like you and struggle with the cold side too. Drips of water everywhere. Then a rag to clean the floor. The upside is that the wood floor is clean there when I am done, and SWMBO is happy. As for a drain for a wash sink in the garage. If you are able to...

I hated to be the wise guy but couldn’t resist. It’s like someone else said earlier. Our chemistry experiments are not sensitive enough nor efficient enough to be concerned with the maximization of thermodynamics of our chillers and their efficiency.

Here is a highly technical explanation that most of us will probably not understand. The last is probably the best. But all will have technical answers. https://www.engineeringtoolbox.com/conductive-heat-transfer-d_428.html...

Seeing that you are wanting to get rid of everything I would be more then happy to take it off of your hands. Just send me your address and I will come pick it all up. I won’t even charge you a disposal fee. But like everyone said it’s probably best to list it all in various locations and if...

https://milehidistilling.com/how-to-make-vodka/

I’m not sure on that one. But the general process is the same. When making vodka/beer/moonshine/whiskey or most other imbibeables they all start with the same basics. Turning the starch into fermentable sugar, adding yeast, and getting “beer”. Then with high test beverages it is distilled...

Research potato vodka. They use almost the same general process to start by making “beer”.

When we did the experimenting it was with a carbed beer and was to see where it would go. We had a base recipe that were were tweaking. So I’m not sure what it would do. If you have a cheater bottle that you can carbonate separate I would try it there first. Just my .02.