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It looks like an interesting recipe. One website I looked at recommended Carafa only up to 5% of your recipe. I think the rye and Vienna will give you a nice base. Welcome aboard, keep us posted.

Welcome aboard!

Welcome aboard!

Welcome aboard!

Welcome aboard! I haven't made mead, nor shaken any of my beers intentionally. I do think that chilling for a while didn't hurt it. It may not have absorbed much oxygen if it was venting CO2. In any case, there's not much you can do now. Good luck, keep us posted.

I haven't made that recipe, but I did bottle MrBeer in 12oz glass, so I would think you can too.

Sulfur smell fermenting, or finished? I wouldn't worry if it only smelled while fermenting.

Welcome aboard! I've made hard cider only once in recent years, using just two different pasteurized ciders from mills. In addition to the parts that I made with yeast, I let one spontaneously ferment. It did so quickly, so the pasteurization was not completely effective. So you might have...

FB has groups for fermenting vegetables. I bought a book to learn.

Browse our Lager Recipes, let us know if you brew one. Good luck!

I don't think it's the Starsan, I keep mine for several months.

I think you have started a new thread, and that's okay. I ferment sauerkraut, but not pickles yet.

I also fought persistent infections. In the end I think it was my bottling sanitation. Have you asked anyone to confirm the taste? Sometimes brewers are overly critical of their own product.

The juice or sugar will carbonate it as long as there is some yeast alive to do it.

I've never aerated beyond a good shake or aggressive pour, so I can't say. If it makes a positive difference, stick with it.

Cool, thanks for sharing. Welcome aboard!

I don't test the humidity in my kegerator, and I'm not a scientist or refrigerator tech. But I suspect that the bottled CO2 has zero moisture in it. If the gas was leaking into the fridge it would displace the air and any moisture.

I haven't adjusted any cider or beer so far along, I don't see why you can't. My only concern would be yeast health, but you can add more if necessary.

I started in the kitchen with a secondhand five gallon kettle. I have equipment now to brew ten gallon batches, but often make only two or three gallons. There is a long thread on small batch brewing here: https://www.homebrewtalk.com/threads/1-gallon-brewers-unite.311884/

Funny, I had the same thing happen, the same day I think. Just one small charge that might have been the start of something.