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I agree. If you only have 6 months target less than 10% abv, search for a fermentation method called Staggered Nutrient Additions (SNA), and aerate every 12 hours until you are 1/3 of the way to your final gravity. I found that my mead was very drinkable at 4 months and pretty great at 6, though...

Sorry about that. Spraying in water, just like shaking or stirring or sloshing will never get you more than 8ppm O2 (which takes around 5 minutes of shaking or stirring). Depending on how much yeast you pitch and how high your gravity is that may or may not be sufficient. Did you make good...

You guys have some awesome tweaks to your setups! I'm amazed how necessity being the mother of invention is renewed every day with homebrewers. Someday I'll look into a beer engine. My end of 2012 project is going to be shoehorning a Kenmore 8.8 ft^3 keezer where my 5.0 GE once stood. The GE...

The short answer is, "If it works for you, cool." The longer answer is, "Adding unboiled/untreated/unpasturized water to your sugary wort is a recipe for sadness and infection." Faucets aren't generally sanitary, but that's because water is not a nutrient rich environment and the few bugs...

I could see Stone IPA changing simply because they continually need to find complementary blends of slightly different hops since that is such a large component of that recipe. Redhook, on the other hand, is part of the same small brewing conglomerate that Goose Island used to belong to...

Most probes state they shouldn't be submersed. I know people do it, but it may not be a good long-term solution, hence taping it to the outside of the bucket.

Take a chunk of styrofoam and sandwich the temp probe between the carboy/bucket and the foam, taping it down. Change the offset value from 6 degrees to 2 degrees and you will help smooth out the fermentation temp jumps. It's not as good as a thermowell but better than measuring ambient. Just...

It sounds like there is interest, so I'm going to go ahead and plan out some sessions. My personal experience with apartment brewing is in a single bedroom, 3rd floor apartment in Chicago. I can't just take my mash tun out back and hose it out, getting 40# of ice to recirculate in my immersion...

My plan is to brew 5 gallon batches since AG can be quite a time sink but manage time and space in a space where a brewer may not have access to a garden hose for chilling via IC or plate chiller, or how to economize space when you need to brew on a porch that is 6' x 6', that kind of thing. I...

I've got some fun brewing plans in store for myself in 2013, but wondered if maybe there was something more waiting in the wings. I've been brewing for a little over 2 years in my 1000-ish sq. ft. apartment, making the journey from extract kits to making my own AG recipes. If, in 2013 while...

I'd say you'd be ok for around 3-4 months in a high gravity brew bulk aging at a steady "cellar" temp of 45-55F without repitching. If the temp drops to near freezing or is above 70 for an extended period of time you may shock what's left between temp, time, and abv% and require a bit of fresh...

My one and only lager I brew is "Grandma's Favorite". 12# Wyermann pilsner malt 1# Munich 10L 8 oz carapils 1oz cascade @60m 1-2oz Czech saaz @15m (Try to calc ~30ibu) 90 minute boil to drive off dms Wyeast 2007, ferment @ 54F, lager @34F It satisfies all my BMC family and friends, has a...

Regarding Primary until FG: yes. The goal here is to leave the beer in maximum contact with the bulk of the yeast until all those sugars have become beer. Only after that job is done would you rack off the yeast. You can "secondary" your RIS bulk for a few months or just bottle it and open one...

1. Primary until you hit FG. "Secondary" on this board is often confused with what pro brewers call "bright tanks" which allow for more time for sediment, protein, and yeast to drop out and create a "pretty" beer. A true Secondary ferment is when you add more sugars/fruit/adjuncts after your...

Did you add your bottling sugar to boiling water? Also inadequate mixing into the bottling bucket could have made some bottles over carb. But the simple answer and easiest to prevent in the future is to allow more bottle conditioning time as you said.

With this Kenmore, are there any problems disabling the temperature alarm when it gets above 23F?

OK, looks like I'll have to make a trip to the hardware store to check out my options. I like the high-flow of the RV filter, but need the kitchen sink faucet hookup in my apartment. I live and brew in a 3rd floor apartment and am trying to cut the death marches hauling 12 gallons of...

Teromaus, do you have a part list handy for that water filter? The online article wasn't clear on part numbers and ill likely need to order it all online.

The latter. No counter pressure involved.

I shove a 8-10" length of siphon tubing on the end of my cobra/picnic tap and cap on foam. Filling from the bottom is the best plan to reduce foaming and oxy-absorbing caps. I've never had a single note back on a scoresheet indicating oxidation when I submitted a keg conditioned beer to contest...