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Otis in a foot of snow. A kind of happiness just not seen in self-conscious animals like ourselves. Rescued him and gained a fabulous member of the family. I strongly encourage looking for dogs in your local rescue chapters. Sent from my iPhone using Home Brew

I have yet to build my kegerator (it's on my brewery roadmap, though), but I think the question you ask depends on what design kegerator you desire. If you look around this forum you will find designs that use upright freezers (taps in the door), chest freezers with collars, chest freezers with...

Refueling post-flight. Took the flight doc (in the back seat) on a low level training route through SE WV. Sent from my iPhone using Home Brew

On cruise, there is a moral obligation to grow a disgusting stache. Also, in accordance with NATOPS I immediately put my mask back on after getting a drink of water. Sent from my iPhone using Home Brew

In the midst of making my keggle right now from a 1/2 bbl stainless keg. Cut the top with an angle grinder and putting the valve in. Not particularly challenging but interesting. Making beer and hard cider in Southern Virginia since 2011.

Request we use more common household pet names like Rex or Fido. 😉

Another option is to pasteurize the bottles once they have carbonated to your liking. There is a sticky in the cider forum called "easy stove top pasteurization" that describes it well. Be careful of over temp and over carbonation that can each lead to bottle detonations. I am sitting next to...

Trying to lower my pedantic grammar threshold, but that's a work in progress. "'s" as a plural Irregardless Very unique Gift as a verb (and gifting) Calling a lectern a podium

For a five gallon batch I would think that would be sweet but very tasty. Obviously it depends how sweet you like your beverages, but I use two 12 oz cans of concentrate to sweeten 5 gallons of cider to good effect. Interested in the results of your lemonade cider!

After writing this, I figured I'd save a few cents and try cider with less yeast nutrient. I used the same "<.1% potassium sorbate" cider that I used in the past. The previous three batches with K sorbate fermented rapidly, but this one with much less than the 1 tsp per gallon nutrient...

Just happened upon Cape Ann brewing in Gloucester, Massachusetts. What great folks! Immediate tour of their 60 bbl on-site brewery by folks that clearly love what they do. Great establishment and a delicious 70 shilling.

I believe Thaddius is going to run this from a RaspberryPi running Linux. The shortest route to running it on a box that isn't an RPi would be to run Debian Linux (Ubuntu server might be a good place to start) on your machine and look at how you would get the flow monitors to talk to that...

Just the potential to branch would be great. Certainly config control is always a challenge.

Beautiful. Added to my mental brewery roadmap. Any thought to hosting your project on GitHub (read the previous GitHub discussion) to foster collaboration? I would endeavor to help where I have the skills. I agree that storing it in a Debian repository would simplify maintenance for hacks...

Where did you originally find the peach cider? I would like to do this next season, whenever that is…

If you want sweet cider, you have three options: -let it ferment to dry and back sweeten to taste with non-fermentable sweeteners like Stevia or Splenda -ferment it to your desired sweetness (short of dry) and stop fermentation with a chemical stabilizer (I have never done this but it is widely...

I read Palmer's warning as well and I've always raised the temp on the oven slowly. Still, like many on this forum, I bet, I've put more than a few beer bottles in campfires hoping to for a puddle of glass, or at least deformation of the bottle. Sadly, I've never seen anything other than...

I have used Papper's Stovetop pasteurization process with varying rates of bottle bombs. Today I decided to get my process under a bit more control. When I get my sous vide machine built I will have it under quite tight control. Until then it is just me, a pot, a burner and a thermometer. One...

I oven sanitize every time. What I like about it is that the sanitized (technically sterilized; even better) bottles can be stored indefinitely as long as the foil isn't disturbed. So it decouples the bottle cleaning from the bottling. I can sterilize the bottles and have them ready to bottle...

Gracias.