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As a first time Meadmaker. I think this helped me a lot. It's not over worded and very well understood. I know lot more information is out there. As the author states ... It's for the first timers like me. Thanks Very Helpful

If you are using a wine kit or using a concentrate, Isn't it possible to close the valve on the fastfermenter, take the ball off and take a SG from the wine in the ball? Then empty the wine from the conical into a carboy, degas it if needed and let it finish there? While its setting in your...

Bachelor's degre in EE from U of Delaware, 1980. But my current occupation is not engineering.

Anyone have any experience with these? The new impeller increases the head pressure. Not sure if that's a plus or a minus e.g. more likely to stick the mash?

+1 and using starters with dry yeast decreases their viability

Yeah, I saw the supports. I think it would do fine just being placed into the keg without the supports. Either way you can put a diptube down through the false bottom as low as you want. I am surprised that Homebrewstuff wouldn't have a 15" one.

I think the first question would be are you interested in heating the mashtun for step mashes? If so, you will need a full-width (15") false bottom. I use a SABCO false bottom and recirculate the wort with a pump while heating the bottom with a burner. If not, anything will be fine. Even a...

Just use the weizen yeast cake you have. Weizens are very sensitive to the pitching rate. Too much yeast will decrease the yeast flavors. Check out the yeast calculator at www.mrmalty.com for the amount of your yeast cake to pitch. Brew on

Dry yeast are specially prepared for storage and fermentation. Starters can actually decrease their viability. Rehydrating the dry yeast before pitching will maximize their viability. Check out the new book Yeast by White and Zainisheff for more info.

Not much at all. Of course it depends on how low the diptube goes. I remember a brew club posted an experiment they did with a little iodohor in beer and it didn't change the flavor at all.

Thanks for doing this and sharing your results Nilo. I have been thinking of doing this same experiment. I was taught that crystal malts were completely unfermentable. But others have thought otherwise. Any idea what would happen if you mashed the crystal malt with a base malt with active...

All-metal counterflow chillers can be sterilized in the oven. See John Palmer's How To Brew at www.hotobrew.com . I love my plate chiller.

Here is a great calculator for no-sparge batches. http://braukaiser.com/wiki/index.php/Batch_Sparge_and_Party_Gyle_Simulator

I fill the keg with sanitizing solution (StarSan) and then push it into another keg with CO2. This leaves the corny keg cleaned, sanitized and full of CO2. The idea that CO2 will "push" any other gas is a fallacy. That's just not how gas works.

Y'all can help improve beer evaluations by training yourself to help out with the homebrew competitions. In the meantime do you have a better way to get anonymous constructive critiques?

What were hops doing in there?

I wouldn't add either. Is this supposed to be a sweet vanilla ale? A Cream Ale should be neither.

Can you put it in the oven for a "self-clean cycle" to ash out the debris? Don't know how hot the copper can get, but if it's useless now it might be worth a try.

Thanks AJ. How much K metabisulfite would I add per gallon (or Liter) of mash water to achieve 20 mg/L (as SO2)? Does it depend on mash pH? Thanks, Tom

You can buy 2 Shirrons for the pr$ce of one Therminator. I have a Therminator and another plate chiller. In the Winter, one plate chiller is enough. In the Summer I need to double up and recirculate ice water in a 2nd chiller.