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FORGET THE BEER GO SLEDDING..

Thanks..:mug:

I'm in the same situation. If I based it off of two row should be fine since the majority of brews are based around that.

I found a post that said 1 pound of grain takes up 10oz of volume, can anyone confirm?

I'm having some issues currently and the brew is not turning out perfect, my goal is for the short term to do some small batches till I can nail it down. Then go back up to the large batch, I hate having 2 cases of so so beer to drink. Currently we are ageraging about 15lbs a batch. Do...

Can anyone help me figure out the volume of the grains and water so I can decide what size cooler I need? I don't have a specific example I'm mostly looking for the calculation. I plan to do some 2.5G batches and 5G. Thanks Todd

Once you replace the seal you should be able to just add CO2 to carb, a little more priming sugar would not hurt since it should all ferment off. If this is one of your first beers or an extract kit odds are it is just going to suck..

My cider has been fermenting for a while and it is still quite cloudy, I don't know exactly how long but I would guess about 5 weeks so far. I sampled it and noted some harsh flavors. I'll have to let it finish to see.. I used 1 gallon cider and 1 pound sugar with nottingham yeast.

I also batch sparge and have not worried about raising the temp for mash out.. works good so far. It takes me 4 hours from start to clean up.

Does anyone know if there is any merit to this statement refering to wine in bible times.. First off, for background purposes, the wine that was made and used in celebrations during Bible times, was highly highly diluted. You had to drink a ton of that stuff to get drunk. A typical wine at...

I don't want this locked, I was seriously looking to understand both sides better.

When I put sugar and beer in my bottle and slap a cap on it is also a natural process. If all these microbrews are doing it then why could it not also work for me? Sorry, I keep hearing a lot of opinions that it won't work but no one is saying they tried it or know anyone who tried it with...

I have said that, my dad tries to say it is not comparable since they needed wine to store water (true) then he claims that we bred yeast to get high aclohol beer.. He is clueless.. Then he throws out the true problem and that is some people will abuse it. He is not the one who has the...

I seems everyone I know is into church is against beer or wine. What does everyone else run into? I know brewpastor is or was a pastor so how did your church handle this?

After doing some more research I came across a thread on Probrewer and all those guys seem to think that capping the fermentor when primary is winding down will not have negative effects and is beneficial. The pressure and Excess CO2 shows no effects on most yeasts. Anymore thoughts?

Do the B3 Conicals hold any pressure? I was under the impression only the fermenator does.

how are you using these? Can you describe your process?

if you did this after primary there should not be much concern with over carbing right? If anything you might need to add some co2 to finish.

Would the carbanation cause some ill effect to the conditioning process?

I'm wondering if during the conditioning phase how much co2 is produced and if the added pressure would screw things up if you were to let the keg sealed up. The end result should be cask conditioned ale. right?