Search results

I work at a bar that specializes in craft beers. I get to try samples of all kinds of beers trying to get us to carry their beer, plus I get sweet beer swag. My boss lets me brew in the kitchen with his 20 gallon pot and 300,000 btu gas burner... Blichmann what???? phhtt The best...

https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/ There's a nice place to start. What you add really depends on the ingredients you're brewing with and you desired result. As for using any water, they used straight lake water on an episode of brewing tv and said it...

A friend of mine makes wine with bread yeast all the time. It's not bad, though it doesn't clear up nice.

Not a bad looking setup you have there. When I saw the thread title, it reminded me of the book that taught me homebrewing: the Alaskan Bootlegger's Bible.

Most of us are pitching starters of about 2 liters into about 19 liters of wort. The starter only makes up about 1/10 of finished product so any off flavors are pretty diluted.

following

Wanna bet he wasn't wearing a respirator? I think he got his...

With what you have you can either take the SS keg with galvanized fittings in, cut the SS around the fitting, weld a new piece of SS in and start over, or weld aluminum fittings in the aluminum kegs.

When I pasteurize cider I either do it in the same plastic bottles the juice came in or in a keg in my boil kettle.

I'm glad the info helps. Keep in mind that those notes are just my experience with the yeast. Your setup may produce somewhat different results, and your taste buds might pick up things that mine missed. Use that as a guide, but experiment and taste each for yourself: a taste is worth 1000 words.

As long as the yeast ate the sugar, it will get you drunk. If it's cloudy and unfinished it may get you thrush, but it will also get you drunk.

At this point most of this has already been covered, but you seem receptive to any informed input, so here's mine: 05- I find this yeast imparts little to no character of it's own. I use this when I want the beers profile to come only from the malt and or hops. it is clean, and it adds...

How much for shipping to 15634? If you can get pics of where/how the lid attaches so that I can see if I can fab something that would be great. Thanks. Just out of curiosity, what happened to the lid?

Also interested if you'll ship

I own 2 ball lock cornies, 2 1/6 bbl sanke, and 2 1/4 bbl sanke kegs. I prefer them for different things. The sanke kegs are super quick and easy to open and close with a pocket screwdriver and channel locks. The sanke kegs feel more solid and less likely to ever leak. The cornies on the...

I just made a batch of beer with some 2nd runnings, and like a child with their first chemistry set I just threw a bunch of weird stuff in. I view 2nd runnings as "free" wort, so I usually experiment with them. I added .5 lb of blue agave nectar to what ended up being 3.5 gallons post boil...

ATF won't show up just because you DRANK the home boiled mountain hooch. Drank is past tense. As long as you're not making it or drinking it at the moment, it would be a waste of their time. It would be like the police showing up because they thought somebody was doing a bunch of coke at a...

How well can you control temps? If you can keep it in the mid 60's I'd go with the 04. If it's going to be any warmer than that, I would go 05. In my experience, 05 is very forgiving when it comes to fermentation temps, whereas 04 can be a sonofagun if it gets over 65 unless you want your...

I think I'm going to try something like this with apple juice, frozen cherries and cascade hops. I love bing cherries, but in my experience frozen things make better wine than fresh from the store. Thanks for the idea!

What kind of cherries did you use?