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Whipped up a 1 gal batch of bochet for blending with another bulk aging bochet....

Still, only a little under 6 bucks more each...might be worth it for not having to drill the lid myself, and I have a bunch of #10 stoppers already (that's what the BB's use...)

Very cool...added to my Amazon list! I had just been looking the other day to see if Better Bottle or Big Mouth Bubbler came in a 1 gal size (they dont...). I think those would be way more convenient than my glass 1 gal Carlo Rossi wine jugs...

"Try to do the right thing, play it straight, but the right thing changes from state to state," as Soul Asylum sang in the early 90's.... I've been fortunate that the past 2 states (NC and PA) I've lived in have become fairly liberal with the beer laws, although PA still has some oddities...

Those are nice! Where did you get them? Looks like you will have to drill the lids for an airlock though? LOL, me too...but I've resisted the shoehorn so far! (Perhaps this is why I continue to wear Birks so often...)

I've never seen those brands, but 2-part fining packets like that are often kieselsol and chitosan. The brand I'm more familar with is KC Super Kleer: I have used it a number of times. It will drop clear in less than 24 hrs usually, I've never seen it take more than 2 days... Edit: I did a...

I agree with this! I've never brewed a lager, mostly due to not having true temp control on my fermentation process, but I think it's worth a shot...

My point was that if you want a sweet mead that is also carbonated, you pretty much have to use a force carb method, or perhaps start experimenting with unfermentable sugars (lactose, which I have successfully used with cider in the past, but not nearly as good as force carbed cider) or other...

Fruit and such definitely adds a different set of needs, but for a regular mead, I hardly ever rack. I let it clear in primary, and then it goes straight into a keg. I suppose you could argue that that is a "secondary" and in essence, I'm cold crashing the mead. Often though, the mead is...

Yes, as long as you don't want a sweet mead...

Hilarious...quite the problem with hipsters indeed!

I add them at the same time, but each individually. I found out the hard way that k-meta and k-sorbate are reactive when mixed together

There are certain things I don't always 100% agree with in bernardsmith's posts, but this is right on the money...mead is about fermentation management. Proper pitch rates, proper staggered nutrient additions, good aeration (I would actually say oxygenation) in the beginning, and degassing on...

7% wouldn't be served in a pint normally? That seems like an excessively low limit. Most places I've been that have a rule like that, the limit is at least 8%....and occasionally, you'll find that place that serves DFH 90 Min (9%) in a pint!

[In loud, heroic sounding, talk over voice...] SUUU-PPPER BEER GEEK, TO THE RES-CUE!!!

Careful! That sort of talk might just get you in trouble!

That was my first thought is that this looks like a recipe for making a wash for distillation....

I still like to do all grain sometimes, but for me, the savings in cost of time can sometimes make up for the cost of extract! Two 5 gallon, 15 min boil batches in less time (including cleanup) than it takes for a single all grain batch? Yes, Please....

Don't leave your bag of specialty grains in the garage. Where you apparently have mice... Otherwise the f*c!ers will eat one of the bags of grain ruining one of the two batches you have planned!

We're finally getting a decent spring day here in Western PA, so I finally brewed a pale ale that I've been sitting on the ingredients for...first time using Cryo hops! This is the best time of the year here to brew...nice temps, but ground water still cold as flocc, and can get temps down to...