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I've found that plain old milk works well. I forgot where I read about it. I did a couple batches of wine bottles that way. Just pour some in a shallow bowl, gently put the label on the surface, and attach to the bottle. I was skeptical that it would be a big mess, but it worked well. And...

Hi Charles. I'd like to test it out.

Hi folks. I've been wanting to try a cider for a while now. The other day, I chose subject line kit as a prize in a home brew comp. Can I get some tips on how to optimize it? Sugar to use, optimal temp? Should I add anything? Anything else? Edit: instructions talk about other kits with dry...

Put some water/starsan in and turn it upside down. I do that to make sure nothings leaking before I transfer wort to it. You should be able to see where it's leaking.

Pretty cool! But, you might want to clear the search field if you keep it comment only. I can only see things with lime.

My Coke/Pepsi corny's weighed in at 8.8lb. My scale shuts off, so I have to check them when they get close, but I go to about 50lb. If there's a reasonable amount of beer left (I also have clear fermenter), I'll put it into 1 or 2 2l PET bottles with a carbonation cap.

I did pretty much the same, except I added 2 - 3 ml to a bottle and filed them with Helles. Turned out pretty good.

I mostly use a plastic Fermonster now, but I just throw an old t-shirt over it to keep the light out. Not that it's exposed to much, before going into the chamber.

I'd use it for dividing up and freezing family size packs of chicken.

Did you end up finding/using a substitute?

Thanks! I saw the first video, but the second is a little more helpful. I'd still love to see the official documentation.

Hi, all. I recently acquired an OhmBrew Fermostat. Looks Like they've gone under. I'm wondering if anyone might have a copy of an instruction manual? I've figured out how to manually set a temp, but would like to unlock more of it's features.

I It's actually says not to exceed 35C.

I've been looking at the FermZilla/HopBong too. One thing that caught my attention was, IIRC, the box says max temp 140 F. So, be aware if you do the the heated PBW cleaning technique.

I'd also like to extend an invitation to drop by one of our Rock Hopers meetings. Like Jim said, every 2nd Thursday at the Brew Hut classroom at 6:30 pm. We have lots of fun things to offer. We do 1 or 2 Buddy Brews a year. As the name implies we pair up for collaborative brews. I really...

Remember to document everything.

You could add a spigot. Have a tube with a liquid ball lock go from the spigot to the liquid post (have the bucket higher than the keg). Have a gas ball lock go from the gas post to the hole for the air lock, and let gravity allow the flow, with the CO2 from the (presumably) purged keg going...

Sounds right to me.

I think it depends on how you're defining dead space. I think traditionally, it's the space in your mash tun, where you can't drain all the wort - like below the spigot. Some define it as where the mash isn't occurring (at least effectively), like between the mash pipe and and wall of Foundry...

Also, when turning the spigot (I turn it to 90 degrees for whirlpooling), I always try to go clockwise, so it's going in a tightening motion rather than counter-clockwise which might loosen it.