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So I bottled my Apfelwein last night using a mix of standard 12 oz bottles. It was about 3 gallons (a little less) at 65 deg. F. Excited to use my new bench capper, I neglected to change the bottled volume in my calculator from 5 to 3 gallons. So I used 5.6 oz table sugar in a 2.8 gallon-ish...

Today I changed everything. My autosiphons are put away for good. My "T" siphon is ornery and banished. The "fill hose with water" approach dilutes my 1 gal batches too much, so it's also out. What's left? Well, I took a nice swig of Svedka and decided to do an old fashioned. In all...

I'm not ready to delve into advanced brew water science, but I'd like to alter my water a little more precisely for lighter brews, more specifically German beers like hefeweizen, kolsch, etc. My water is very hard and alkaline, and in the past I just split it 50/50 with distilled and tap water...

I completed my first BIAB batch yesterday, a little under 2.0 gallons in the fermenter just as planned. I went for a simplified approach. My previous 25-30 gallons were done with a cooler mash tun w/cpvc manifold and batch sparge, and I never really hit my numbers properly and had poor...

I have more leftover Weyermann Munich malt for sale, about 55#, that I didn't end up using last year. $30 for it all or $1 plus shipping per pound. It needs to be used soon as it is now over a year old, but was always kept in a cool storage room in an airtight container.

I attempted my first Apfelwein yesterday. I used Edwort's recipe with the addition of some yeast nutrient and D47 instead of Montrachet, and only did 3 gallons. I scaled all ingredients back except the yeast, which I just emptied entirely into the 3 gal better bottle once hydrated. Anyway, I...

So I bought an Insignia 7 cu ft chest freezer to use as a fermentation chamber for mead, beer, cider, etc. My question: is there a good "do it all" temp for both fermenting and aging in the same freezer? If I place the controller's temp probe in a fermenting mead, it'll read higher than the...

So I went ahead and decided to make a simple rice wine with Thai Jasmine rice and dried yeast balls from the local asian market. However, my SO and I love the stuff, so decided to ramp up the recipe to 10 lb of rice to maybe get close to 2 gallons of wine once fermented. Well, little did we...

I have excess malt and flavorings for sale. All malt is uncrushed and fresh, some in ziploc bags and others sealed in their original bags. I don't want to waste it so would rather sell. Includes: Ingredients for Sale Quantity, oz Heather Tips 3.9 Flaked Barley 16.2 Flaked Corn 24 Peated...

I'm trying to concentrate on school for the next few years so I'm selling most of my brewing equipment and grains/ingredients. All grains are uncrushed and were purchased from MoreBeer then stored in a tote in a cool dark place. I have a Word document with a list of everything I could send if...

I'm selling my tap system, I just don't have room in my apartment. Includes: 3 ball lock corny kegs dual pressure manifold and 5# CO2 tank 3/4 full all the ball look connectors needed and tubing for two picnic tips (also included) Danby Designer 4.4 mini fridge... modified to fit 2...

I have a 5 gallon bucket (60lb), still sealed, full of Dutch Gold orange blossom honey that I'd like to sell. $190. That's $9.50 a quart, a heck of a lot cheaper than OB Honey almost anywhere else, especially around here! I will ship it, but the cost is considerable and probably isn't...

This is Weyermann's Munich malt, uncrushed, the cream of the crop. It was purchased from the LHBS three weeks ago and has only been opened to smell and taste the grain. I don't need 55 pounds, so I'm selling 30 pounds of it. Make me an offer per pound and we'll see what we can do! I will...

I would like to start kegging with cornys soon. I'll use a 4.5 cubic foot mini fridge and store the co2 container outside and run its hose inside to the Corny. However, I'll have two Cornys in the fridge, and only one will be hooked up to CO2 and a picnic faucet. Is it possible to serve...

I have a plan for a recipe that would appeal to a wider range of people than my current offerings. Would this make for a nice crisp, "citrusy" brew? I've never used Citra hops before but have read up on them a little. For 5 gallon fermenter volume: 15 lbs Great Western California 2 Row 6.5...