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I used oak spirals for the first time last year, on some Chardonnay I made from fresh juice, and was very happy with the results. I used French oak, medium toast, and left them in for 6 weeks (tasting every couple weeks). I used both spirals. Depending on what kind of oak you are using, you may...

I had good results last year fermenting at cooler temperatures, using Lalvin ICV-D47. I got it started inside, at about 65 degrees, and then moved it outside after a day or so. During primary fermentation, I think temps were in the 50s and 60s during the day, and dipped down lower during the...

I can't answer your question about muscat grapes (last time we used them was in a zinfandel-muscat blend many years ago, and our notes are a bit spotty, and don't even mention if we were happy with how it came out!). But I wouldn't worry too much about the grapes being dirty. We have never...

I don't have a whole lot of experience with MLF, but my understanding is that it can take a number of weeks to complete, and that there may be little or no visual sign that anything is happening (for example, one of my carboys undergoing MLF produced very tiny bubbles, another showed no signs at...

On my third beer now, we'll see what errors I make, lol. Did you taste it before you bottled it? If so, how does it compare now? My first thought is that 4 months is not very long in the bottle, and perhaps the taste will improve over time. We usually bottle a year or more after the grapes...

I would be worried about excess tannins or vegetal flavor in the wine if stems were left in during fermentation. As far as pressing grapes with the stems, I think it depends on the grapes; I read somewhere that with white grapes, pressing with the stems (or perhaps only some of the stems) is...

A chiller would be a great upgrade that you could use right away, even before you start all grain brewing. When I finally got one, I couldn't believe I had waited so long. I took baby steps towards all grain brewing by trying a few partial mash brews. It didn't take me long to realize that...

I wouldn't worry about it. I have left beer for that long numerous times with no problems. I remember when I first learned to brew, there was a lot of emphasis on racking to secondary, and getting the beer off of the yeast before too long. I left the hobby for a number of years, and came back...

I've never used PBW, but I find that a hot water and oxyclean soak can do wonders. Occasionally I have to soak a second time. I also store carboys with the opening covered, and then might give them a quick rinse before sanitizing with Star San.

Absolutely. I do all grain outside during the warmer months, and partial mash indoors during the winter. I would never even have tried all grain if I hadn't had several successful partial mash brews under my belt first. Dealing with smaller quantities of grain, and having the safety net of...

Chocolate stout boiling nicely while I sip the Cascade amber I bottled three weeks ago.

I have a stainless steel chiller, 3/8" x 25'. I've been pretty happy with it, although it isn't as efficient during the warmer months.

Planned brew day last weekend cancelled due to weather, so I've been looking forward to today all week! After taking my daughter to her cello lesson and getting dinner started in crockpot, let kids know that their Dad is the one to go to for anything, and I am enjoying an afternoon brewing...

I've been using 1-2 drops of 5-Star Defoamer per 5 gallons and it works just fine for me.

Absolutely! I'm a mom of three (21, 14, and 12). My oldest has significant disabilities. There wasn't time for brewing or a lot of other things for a number of years. But as they got older, I was able to carve out a little time for myself and my hobbies (my other obsession is aquariums, and I've...

Thanks for the update. I've been trying to decide what my next batch will be; I may try something like this.

Sorry, it's gone. I ended up giving it to a friend's husband.

I just pour from the kettle into a bucket, and pour back and forth between buckets a few times. Seems pretty easy to me, and does the job.

My two younger daughters (11 & 13) aren't all that interested now, but have helped me occasionally in the past. They also help crush and press grapes every year when we get together with another family to make wine. I think it's a great idea to grab opportunities like this to spend time and...

I do that too.