Search results

Now that I've kegged I'll let it age for a few months. Any idea how long I can keep it kegged? Do I have t do any preserving or anything?

I actually kept it in my basement which held a steady 65 for the entire fermentation. I typically do my ales there as well without any issues of ester or phenolics. I didn't think that was really an issue with cider. Although there are no signs of either just the sour smell. Unless that is what...

Did my first cider a couple weeks ago. I racked to keg when fermentation was complete. Approx. 5 days ago. Used unpasteurized cider and white wine yeast. When cleaning the carboy the smell of the yeast sludge was awful. Somewhat sourish/eggish? Anyway I tried the cider today and it tastes pretty...

I can certainly get to Hennessey. That's about an hour drive maybe a bit less. We have a home brew shop up here too, EBI. They closed the shop for awhile the NYSLA (Liquor A$$holes) said they couldn't sell the stuff in their beverage center. They reopened it next door in a little building so...

I think I like the champagne yeast as I tend to prefer the drier less sweet ciders. If I'm correct the champagne yeast yields that type generally? As far as using the safale 04 doesn't the ABV get too high for that type of yeast or no? I have tons of that on hand as well as nottingham. I've seen...

Awesome...Thanks for the great feedback. I'll get a few pounds of the corn sugar from the brew shop. I assume dextrose is fine as usual? Should I dilute it in water to liquify it it. Hot water that is?

Greetings from Upper, NY. We are getting ready to enter the great apple seaon up here before the cold winter settles in. I have many all grain beer brews under my belt and have lots of equipment not getting used. I also keg and use a chest freezer for the kegs. So now I'm ready to try something...

bmckee, By chance do you have any photos of that setup. I was considering a similar approach and am searching for ideas. No need to reinvent the wheel if someone else has good results. :) My only concern was how well the fan would hold up venting that temperature steam all the time. I guess...

The valve will usually open a bit easier after it is warmed by the hot mash water as well as over time with use.

What about false bottoms in these kettles? Do you have good luck using them to leave behind the "junk" after boiling? I know obviously some protein and hop stuff is good for yeast food but I'd prefer to leave much of it behind.

Greetings and happy New Year everyone. Let's hope for a healthy and wealthy brewing year! :mug: I have some $$ to spend and I am looking to replace my boil kettle. I would like to buy a stainless kettle, I do 5 gallon batches but know I should plan for future 10 gallon size. So with that in...

Yeah but that's like havin a really hot GF and sayin "just go buy a hooker!.." :tank:

I get away with one cooler and one pot. You just have to keep things moving along but no problems so far. pretty simple. My runnings go into a brew bucket while my sparge water is still on the burner. As I said a little more moving around but simple enough.

They're tired and drunk...So they're resting! :drunk:

+1 on HR =15432.3584*0.62*10^-5*0.01*Relative Humidity*(610.78*EXP(17.2694*((Degrees Fahrenheit-32)/1.8)/(((Degrees Fahrenheit-32)/1.8)+238.3))/2.2046) except I would use f(x)=22/7 - radical 2 for this particular calculation... :drunk:

Most of the grain crusher specs say to run them near 300 RPMs. Many drills corded and cordless spin at around 300 RPM in the higher gear setting and around half that (150 RPM) at the lower gear setting. I've tried it both ways and have never really noticed any efficiency change based on speed...

Yeah I figured he meant CO2. But if I had that I would bbe kegging and not bottling. Although I know you can prime a keg. Anyway I did see the corn syrup bottles there with vanilla but the one I grabbed was the dark and it only had caramel flavoring. I figured in a pinch it might work. I've...

Bummer,....Well OK I'm glad I posted. I guess better to wait and use the right stuff. I ran up to my local grocery store and they didn't have any cirn sugar. All they had was corn syrup. Is that the same stuff? Is priming sugar just corn sugar? Thanks so much for quick feedback. You guys rock...

I thought I had a bag of priming sugar! I got everything ready to bottle my BM Octoberfast and AHHHHH...!! None to be found. Can I use cane sugar (table sugar) with good/equvalent results?? Should I just pack everything up until I can get priming sugar? I'm out of DME and I have no other sugars...

The Barley Crusher is the way to go!! I love mine. It is rock solid and the customer service is incredible should you have ANY issues at all. Randy is a great guy to deal with. Makes parting with $150 easy IMHO. :rockin: