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How do you know if you have an acetobacter infection? What does it taste like? What does it smell like. How long will it take to convert to vinegar? How to kill it? Sent from my iPhone using Home Brew

So the last 4 batches that I have put into the keg have a strange smell. I made 42 gallons (all 5 gallon batches) last year and have been bottling and kegging it as it ages. The odd smell is very similar to the odd taste as odd as that sounds. Even though I used a different yeast on every batch...

Has anyone performed their boiling part in a pressure cooker? What would be some advantages or disadvantages? Sent from my iPhone using Home Brew

So Ive been thinking about the effects of brewing I a soda keg with relief valve for the pressure and was wondering if anyone has tried to ramp up the pressure to kill off the yeast. I would think this would be particularly useful with wines and cider but could have clear advantages with beer as...

Does anyone have any good schematics or diagrams for building a mill and/or press? Please include what your approximate yield is for your design such as 1 gallon per 100 lbs of apples. Sent from my iPhone using Home Brew

So I've been making hard cider for some time now and have decided it would be fun to start planing my own apple trees. I will be honest and say that I don't know much about apples or growing them so I could use some advice. I live in northeast Indiana where we have mild summers (100 degrees...

Has anyone ever used this and got a distinct off flavor in their cider. I made a few batches with it about 9 months ago and I thought that it might have just been a young cider and needed time to mellow down. But after sitting for quite some time the flavor is still there and still very...

What is a good price to pay for a used keg? New keg?

The 2013 Cider Yeast Olympics have come at last! The competition is stiff this year with 8 yeast competing to brew up the winning cider. Last Saturday I pressed 42 gallons of cider. I hit them with 1/2 the recommended dosages of campden. 16 hours later I added recommended amounts of yeast...

If I wanted to age an Imperial IPA (lets say a year) this would obviously cause the hop flavor, aroma, and crispness to dissipate and possibly become skunky. Would it be possible to brew the beer with say 10% more grain bill and not put any hops in at all. Then age for a year. When ready to...

How much should you increase the grain bill with this method?

If I wanted to convert an Imperial IPA recipe into a regular IPA and retain much of the same flavor but with a much lower AVB, how would I go about doing it. Would it be worth it? Has anyone tried something like this?

I just bottled my mango habanero hard cider. It was a trial 1 gal batch that had a nice upfront (split second) mango-apple sweetness followed by a burn that leaves you choking. About 7.5%ABV and I left it dry and flat. I dry hopped with 2 whole fresh habaneros for about a month and it takes...

Has anyone ever fermented cider under pressure (like in a keg sealed up with a pressure release valve) described here: https://www.homebrewtalk.com/f13/closed-system-pressurized-fermentation-technique-44344/ I think this would be awesome to try with cider especially with a clean ale yeast...

Has anyone ever tried to do a temp experiment for different yeasts to see what the flavor profile is like for fermenting at different temps? I was looking into making a fermentation chamber and using a temperature control on it. I got to thinking about doing an experiment where I would keep...

I recently made a 6 gallon batch of graff, an one gal batch of apple-mango habanero cider, a 5 gal batch of caramelized cider, and a two gallon batch of grapefruit-apple cider. My problem is that they all have no/very little airlock activity and smell like the worst rhino farts ever!!! I don't...

Does anyone have a particular Label Maker that they are fond of using. I would prefer the labels to be easy to stick on and resistant to water for when I reuse the bottles.

These are some questions that I have yet to see talked about on this forum and I would appreciate any feedback yall could give! What is a heathy pH for yeast to ferment at? Does it depend on the yeast strand? If the pH it too high/low how will this effect the yeast? Also what pH's do...

How do you keep a big beer like a barley wine from stalling out?

What is the highest alcohol content someone has got from using Nottingham? How did you keep it from stalling out? Any off flavors?