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Good to hear a positive opinion - thanks. It isn't that strong. Like I said, after the magnet goes through the shelf, it has just the right amount of resistance to hold the pump in place. I'll be trying it out!

Update: there were no perceivable side effects. The beer is pretty tasty, actually!

Hi, I have some neodymium magnets that I want to use to hold my two March pumps in place on my stainless steel work table/brew stand. I tested this out with the pumps OFF and it seems to work well in terms of (1) preventing the pump from sliding/turning and (2) preventing it from being "front...

Been a while since we brewed and this morning a whirlfloc tablet got confused as a campden tablet and added to the strike water. We can’t think of any negative side effects - can you?

Thanks for the help everyone. The wine was perfectly clear, completely degassed (I still don't remember if I did it originally back in 2016 or not, though), and tastes great. A wonderfully dry-but-not-too-dry wine with an amazing stone fruit taste. Onto batch #3! Now I just need a wine rack...

Thank you! Can I ask what you do in lieu of using those finings? I’m sure it depends, but if a “rule of thumb” would be to condition a wine for 3 months then I have no problem doing that.

Thanks. I hadn't really considered the extra yeast in there. Think that could be a problem? And if it's not fully degassed, is there any reason I shouldn't just do that in a bottling bucket?

In November (2016), I started a wine kit from Cellar Craft - their showcase series Rosso Fortissimo. It was my second batch of wine. The first one turned out great, same series. The directions of the kit are roughly as follows: Day 1: Mix/primary fermentation until day 12 at appropriate...

Don't interpret this so literally. He put "stolen" in quotation marks because the source of a lot of techniques, and hell, styles originated on a homebrew scale. Continuous hopping New England IPA ... just to name the first couple that come to mind. His real point was that new ideas...

Heh. My dad's favorite joke is, Q: Do you know what they call the guy that graudated last in med school? A: Doctor.

How full are those kegs? I find if I'm too close to the "gas in" tube that I can and will get a ton of foam by force carb'ing like you do.

I'm hearing Band-Aid and also cidery taste. 1. Cidery is often caused by using too much sugar in your brew. What's your priming sugar procedure? Are you using any corn sugar in your recipe at all? I'm not sure what would cause the other off-flavor (Band-Aid) if this was the problem, but it...

I have a bottling wand "with spring." It still leaks a little - but it's just a few drops here and there. I use a deep cookie sheet underneath the wand in case a few drops keep coming out when I'm not filling a bottle to catch any runoff. It's probably about 3 oz or so at the end of...

I'm interested in that Blichmann product but I don't have one. I follow Brulosophy too, generally. 50 psi for 24 hours, purge, serving pressure. Pretty reliable carb within 48 hours.

Yes, $1 per gallon "on sale" (it's always on sale) for distilled water. I'm not sure where you live, but there are no RO filling stations or anything like that here. It may be a NY thing. I may continue to buy it, but I'll probably give it a shot without the distilled for the next few batches.

Here are some pictures I took on a recent brewday of my current "mini" system. I was going to edit post #2 in this thread but I can't edit that post for some reason. Oh well. Here's the electric HLT (blue) and MLT (orange): Here's my "control panel." It's built out of a toolbox and...

Thank you. I can't tell you how much that helps me.

I brew this more as a lager, typically... still using WLP029. For my last batch, that means increasing pitching rates a little bit and I've primary fermented at 58F for about 2 weeks, followed by a d-rest at 68F for 3 days. Normally for fermentation I'll let it rise a little bit after the...

1. 5.5gal 2. Mixture, but probably about 75% distilled 3. The last batch was 7/7/4 grams of gypsum, calcium chloride, and Epsom salts, respectively. Edit: I should mention these were only added to the mash along with the grains. They were not added to the sparge water. I've thought about...

I've seen a couple of older posts here and there on this topic but nothing was really definitively concluded (from what I read). The threads also seemed to be more about "I just brewed and my mash pH was too low, should I be worried?" and less about possible unintended side effects. This isn't...