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The bar I worked at in college served everything at 12 psi so that the keg never went flat (unless it was something that really sucked bad an no one ever drank it). They served from 3/8, but they had over 50' on each line. Each keg had a coil of line that hung on the wall next to it. It's...

If I were going to reintroduce yeast into the bottles, I'd use the same yeast I brewed with. The reason is simple. Not all yeasts eat exactly the same thing. If they did, we'd probably brew with only one or two yeasts. Here's a practical example and one that I know from experience: Ferment 5...

I actually did that last night. Third batch I ever made, my brain shut down when I started bottling and I dumped sugar in the bucket instead of making a syrup. No bombs, but several are "extra fizzy" and a bunch more just suck. I dump them in the soda machine bottle and hit the button a couple...

Just for anyone that looks this thread up because they are interested in a peach cider..... While fermenting and immediately after fermentation, this cider was delicious. As it aged, all those German Hefe notes came out and the body and flavor really changed. It's actually quite overwhelming...

If its tart like a sour candy, that's ok. It'll mellow with time. If it's actually vinegary, it means that you got/getting air into it and the alcohol is turning to vinegar. That's bad. If that's the case, it'll most likely only get worse.

Pin Lock kegs. Pin locks are 4 inches shorter but a half an inch bigger around.

Someone should throw me a "like" for saying "balls on the hump" without posting a dirty picture.

Thad, I hate to turn you into my project engineer, but you're so well versed in this already... I got a GE FCM7Dxx and I'm really digging this guy http://www.bvrgelements.com/product/7-lb-CO2-Tank-Reconditioned-Steel/?gclid=COThiJ7NqLgCFSgV7AodVGEAVQ If I collar it with a 2x6 (5.5inches) can I...

Has anyone tried this with the GE 7cu "d" series? I've got a GE FCM7Dblah that never seems to have more than about 25% of its space filled and considering doing naughty things to it while the wife's out of town one weekend.

Can you use these in your kegging setup? http://www.ebay.com/itm/Aquarium-5-way-manifold-tap-air-pump-CO2-variable-flow-output-multi-purpose-new-/360420777752?hash=item53eac09f18

I bought a package of k-meta (campden tablets) the other day, and the package claims that they also help in the aging process and the release of sulfur from the brew. Might be worth a shot. I'd wager a guess that the one that never lost it's sulfur was probably fermented too warm for your...

I just popped the cap on one of my peach ciders that's been aging about 3 weeks. It was made with the wlp300 hefe yeast. The "banana notes" have aged to banana flavoring. They were kind of nice when it was fresh out of the fermenter, but now it's getting a bit overpowering. I'd go with the...

I'd boil and stick them in primary. They fall apart as the yeast gobble them up and make a nasty mess.

I've got one aging now. I didn't press my fruit (press wasn't available). I chopped mine (boiled for 10 min before dumping in carboy) and added a little over 1 pound of peaches for each gallon. I used Motts apple juice for half of my liquid, and made a syrup of 1 pound sucrose per gallon of...

Also, fruit flavors are very dependent on the sugars to bring out their flavors. Just so that you know, strawberries might be the most dependent out of all of them. I'll be absolutely amazed if you can taste the strawberry at the end of this without some backsweetening. If you don't dilute...

I use Motts for my ciders. It starts out a bit tart, but age it for 2 weeks after its done fermenting and it makes a good cider. Also, If you're a Costco member, the Kirkland brand doesn't have any preservatives either. Just makes sure that there's not added sorbates or "vitamin C added"...

my fermentation stopped on this at FG 1.016. Cider was clear and got the same reading 5 days apart. I primed and bottled tonight. What are the odds that it was a stalled ferment vs fully done? I'm a bit concerned that I may be cooking glass grenades off in my laundry room right now.

Ack! I just bottled mine. I hope it ages well. Mine tasted like I was sucking on a vitamin C pill. Followed original instructions and quantities. FG 1.005.

I had one blow a few weeks back. I did a peach cider with real peach chunks in it. Peach got stuck in the airlock and I got the honor of scrubbing my ceiling.

I found my problem. It was my expectations. My first cider was fermented with champagne yeast. That crazy little bug goes through stuff at a mad rate. I didn't expect this yeast to move as fast, but I didn't expect it to take 4 times as long either. My fermentation is still chugging along at...