Search results

I've never seen Mr Beer, but I'd say if it works for beer it will likely work for wine. Wines do take a long time so maybe waiting for a bigger batch until you've moved would be better. You can knock out a batch of skeeterpee in 2 months though. Technically, it is wine and it tastes pretty...

I actually started making wine about 6 months ago and love it. The biggest differences that I have noticed between beer and wine: Wine seems harder to contaminate, but easier to oxidize. Make sure when you're bulk aging that there isn't a lot of head space in the carboy. There is almost no...

Results?

Also subbed for pictures. You brainy smarties.

I was lucky enough to sample a beer from a local brewer, Second Shift, that was brewed with sourdough bread in the mash. I was immediately intrigued, but the taste was awful. Maybe it needed to age out a bit, but it was closer to cough syrup than any other beer I've ever tasted.

Growlers will hold the pressure that should be there. As long as you're sure fermentation hasn't started up again, go for it.

Fire alarm...probably wired up with the other units.

Steve Glutenberg!?

...Kind of like looking in the toilet to begin with!

I had dinner at SWMBO's parents last weekend and her aunt was talking all about the "abundance of yeast" problem. Apparently, it was one of those "shock and awe" stories on the news. As she was talking, I immediately thought of my beer. While homebrewing can make it worse, it really...

I'll be popping the cherry on my cheap new smoker with a couple of butts.

I have my SWMBO scratch my new rubber bungs on 3 sides with her nails while in the sanitizer. It gives it a little bit of texture to grip the glass carboy but not enough that bacteria are likely to avoid the sanitizer. I apologize for not playing along with innuendo. I'm tired this morning.

I'm not sure if anyone else is doing this or not but I tried it a couple of months ago and it is now my routine for prepping a starter. Like many of you (I assume) I had a tea kettle just sitting in the cabinet. I quickly connected the dots after spilling half of my wort trying to pour from...

It's more fun to brew with real fruit and fun is the reason I started brewing in the first place!

Not sure if it has already been suggested, but anyone considering this project in the future may want to think about a lid instead of the door on the side. This would probably be a bit more efficient.

do you have issues with temperature differences between the top and bottom of a stand-up freezer?

It's all about Trial and Error. That said, it does sound a bit risky. The biggest danger would be if you shattered the carboy. Painful in more ways than one.

I would recommend a bottle tree for drying. I also have a jet washer that I use, but I just connect mine to the hot water line that goes to my washing machine. So the bottle tree helps me move 45 sanitized bottles at a time from the basement up to where I do my bottling. I don't have a tv in the...

I am looking to get a larger freezer in which to do my primary fermentation. I currently have the smallest chest freezer on the market which works great for one beer at a time but I would like to have more flexibility. The problem is that no one lists internal dimensions of their freezers...

Would the batch pick up off flavors if I let it sit a little longer on the trub in the carboy?