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http://www.weber.com/explore/grills/charcoal-series/one-touch-gold-26-1 anything else is a wannabe

not really although I'm sure someone will say you need to :p

see quote . . .

Thin? they were around a 1/4" thick :p I smoked mine on the Weber. Didnt feel like using my UDS. Produces smoke for up to 11 hours on 15 oz of A-MAZE-N-PELLETS http://www.amazenproducts.com/

started a tongue in cheek thread in the debate area . . . I bring them to a boil then simmer for 5 minutes maybe? Just to get a beer flavor in them, then grill until done and GBD. I also use a lager when I simmer them (about the only time you'll ever find a lager in my hand or even my house)

oh shyte . . .this will bring on the greatest debate thread of all time . . . Grill & Boil v Boil & Grill I've seen fist fights break out over this argument (ok granted there were MASSIVE amounts of beer involved but it happened :P)

if ya dont want your cider too dry start out using cider yeast wyeast 4766 or whitelabs 775 then change your yeast from there to your tastes. If it's too sweet get a yeast that will dry it out more, if it's too dray monitor your fermentation and stop is earlier . . .

I'm assuming if yo are kegging your refridgerating the cider in the keg . . . so no, no real reason to use Campden and sorbates the low temp will slow down/stop fermentation. Nope no reason to prime you cider if you are going to force carb. Only reason I add anything when I keg is to back...

I mentioned it yesterday and finished it up last night about Midnight. Figured I should at least post picts of the end product . . . Started out as a skin on pork belly with ribs from the local Vietnamese grocery. Used a brown sugar and maple cure, cold smoked it for 12 hours with...

Rinsing my bacon b4 I throw it on the smoker then heading down to the restaurant depot to pick up some brisket for corned beef and pastrami. Will be bringing by dinner :rockin:

let it keep going until you bubbles slow down to about 1 a minute . . . no reason to re-rack it until then

sure but to be safe I'd look into these options https://www.homebrewtalk.com/f30/stark-raven-mead-burnt-honey-mead-attempt-163268/ https://www.homebrewtalk.com/f30/medieval-burnt-mead-112163/

red star champagne yeast works fine but next time you go to the LHBS see if you can get your hands on cider yeast. Both Wyest and White labs make some. Your end product wont be so dry that way

only variation I use it I throw some wood into the carboy while I wait for the yeast to settle out

cider + yeast . . . best recipe yet

Ricki Carroll http://www.cheesemaking.com/ good informative site and sells supplies

I'm not on ground water. I'm on city water, BUT at the far edge of it's coverage. The OP is in 'Stallis which is also on the western edge (or getting to it). Water at the pump stations and the plant may be soft BUT by the time it gets here it's definitely not.

Calcium and iron levels over here are through the roof, just ask my shower heads. Maybe right at the treatment plant and pumping stations that are all right on the lake it's not as hard but pump it through miles and miles of concrete and iron pipes and by the time it gets to the west side of...

Milwaukee has VERY hard water. I never got a water report but I remember when I was running my salt water tanks it was a BEAST to get it down to a useable level. As for beer I've never ran into a problem and I am over on your side of town (92 and OK)

1. Should be fine 2. should be fine but no necessary. If I was going to use it I would just put it straight in the primary 3. If ya want to but 100% not necessary. My favorite cider for summer has nothing added to boost the ABV 4. depends on the temp can be a week to several weeks 5...