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What probe is best for the keezer? I'm not really sure what the difference is among the eight or so probes offered.

Really? Not a single person on here with any NJ cider sources?

Take a walk on the wild side! Get a gravity reading, let it go for a few days and see if you like the result. My $0.02.

Hey all - I'm looking for sources for unpasteurized (or UV pasteurized) cider in northern NJ (anywhere from Sussex county all the way down to Princeton or the shore) or southern NY state. I'm going down to the Trenton area this weekend, so if anyone knows of a good farm or cider mill down in...

I've done this once or twice with beer. I've had some success by using two strains that prefer different temperatures. I add both strains simultaneously (from two small, independent starters) at the higher temperature, then let the beer cool gradually over the first week (say, start at 75 and...

As early as possible... it's nice to finish cleaning up the equipment just in time for lunch to be ready.

I'm a big believer in the "dump it all in there" method, as well as the "don't touch it for at least a month" / "secondary is for suckers" philosophy. I honestly think that a good dose of trub does an awesome job of (a) feeding the yeast at the beginning of fermentation and (b) clearing the beer...

Get yourself some PBW, follow the directions (especially regarding temperature), and be amazed. You probably won't even need to scrub.

Well, why wouldn't I reply?? :ban:

I've been following this whole thread; I've got to post an update on the batch I brewed in the fall. It's just finally carbed up now, though I've been enjoying it still all this time. Anyway, Kevin, I think it would really serve this forum and its readership well if you could find the time to...

I just came across this Q&A with John Palmer that addresses this issue directly. He couldn't be more crystal clear in his response.

I've got a WLP775 batch bubbling away right now. Did you ever get a chance to try it? If you did, any observations? This 5-gallon batch started at 1.075 (cider at 1.060 sweetened with 15 points of cane/dextrose blend). I'm planning to bottle at 1.025 and pasteurize once it's carbed to keep...

I'd be really interested to hear about any progress on this batch this coming new years. Cider is such an enigmatic beast and you've got one of the more interesting experiments going here.

[EDIT: Nevermind. Answered my own question there.]

No reason at all... except that Splenda dissolves a bit easier than regular sugar in cold liquids, which makes things easier.

See this thread: https://www.homebrewtalk.com/f39/how-long-too-long-primary-201014/