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1. Yes, this is the "must" that you will use for a starter. 2. O2 = Oxygen. A stir plate is used for constantly stirring a starter, aiding in aeration. You don't have to have either. 3. I just made this a few weeks ago. I added 2 EC1118 packs to a 1/2 cup warm water and let hydrate, then added...

Yooper is the BOMB, but when I started I was a little confused. I took some notes, and basically stepped out Yoops directions . https://www.homebrewtalk.com/f79/hard-lemonade-68144/index11.html#post2012013

Just finished testing my latest batch.. Yummmy ! Finish by adding 2 1/3# sugar 1 can concentrate Juice from 4 fresh lemons. Perfect!

FYI I emailed White Labs, inquiring about the Brett strain. "I'm sorry, but we cannot release that information as it is considered proprietary" Anyone have results on this yet?

Goldiggie, you mentioned using Potassium Carbonate to raise the pH, but unless I missed it, didn't see what you raised it to. I'd imagine around 5.2-5.4 or so? Why the potassium carbonate over slaked lime or baking soda ?

This will finish up in a couple of weeks. 3 tops.

So I've done about 5 batches of this so far. My super easy way - 5 gal batch 10 Cans Minutemade 2# cane sugar, into syrup 4 tsp yeast nutrient 2 tsp yeast engerizer 4 crushed campden tablets Mix the above with water to make 5 gal. Pull off about 2 qts. (this is a 1.070) With a cup of warm...

yeah, that sounds about right. Good plan

Link for one of these? Cheapest I've seen is NB @ $93 :eek:

I have been filling my 5gal jugs at the Wal-Mart Neighborhood market. After I bought the jugs, they were $1.37 a 5g fill. I use this to cut the hardness of my local water, but not on every brew (mostly the very light Pilsners). For instance, I am doing a Vienna today and not using any RO...

Maybe just use a Hop Tea.

I'll grab a shot tonight and post it. Basically, my 1/4" tube goes through one of these . I also have a Dwyer flow meter to set the level right.

I never found one either. What I did was to use a Swagelok fitting, fit a piece of tubing through there with an o-ring instead of the ferrul. works great. I've thought of coming up with something QD, maybe a camlok fitting or something.

I would add that if you are planning on harvesting the yeast, the increased pressure may damage the cell walls. I typically will keep it at 7psi until it is within a point of so of being done, then I'll let it run up to 15 psi. The rest I do force carbed. It really is amazing the...

Can't believe the perfect name was missed "Three Drunk Mice"

What he said.

what your need is a Spunding Valve on the receiving corny. When I do this, I purge the corny to about 5psi, then do a pressurized transfer - try to match the rates of CO2 into the fermenter and the spunding valve. Fill via the "Out" port to reduce foaming. Since I've been doing 10g batches...

One thing to note - if your going to do this, you might want to have a HEPA filter on that blowoff tube and take it out of the blowoff :) It will create a vacuum in there. I'm no expert on this, but I did sleep at a Holiday Inn last night.

http://ajdel.wetnewf.org:81/Brewing_articles/BT_Chlorine.pdf

You can also let the water stand for ~24 hours, or boil it for 15 minutes.