Search results

As the title suggests, I've accumulated enough kit over the years and tomorrow I'm going to try chilling with both my immersion chiller and plate chiller. My water pressure seems to be more than enough that split between two outputs would be just fine. I tried searching but didn't see anything...

Hey everyone, long time no see! Anyways, started a Peach Melomel. Here's what I did: 24lbs Dark Clover Honey from a farmer's market (sat for two years non-adversely in a dark cool pantry) Water to make it 5.5 gallons Wyeast 4184 9lbs Oregon Peach Puree Energizer Fermaid Fermented...

So I left a siphon hose in the bucket filled with PBW and soaked overnight.. now there is a film I can't seem to rinse off the hose. What gives? I know it's cheap to replace the hose, but if I needed it, is it still useable? Is this a case where I need to use some sort of acid rinse or...

Anyone else do this? I take my 5 gallon stock pot and after dough in with about 5-7 pounds of grain put my oven on 170 and usually it will maintain a solid temp wherever I put it in at throughout the mash time. I've done this to hold at 145, 152, 155... At least that's what my thermometer...

So I had a batch of apfelwein where I had to shove the airlock stopper down into the neck to the point it was just almost flush with the top of the carboy neck on my PET Better bottle. Can't really take a screwdriver to it can I? So I took a wooden skewer and carefully worked it into...

I'm tired of cleaning the black scuff marks my kegs make when I move them, they're on the fridge floor, and the vinyl floor... they get everywhere. Any ideas on how to prevent the scuffing? Short of being ridiculously careful.

Primary: 5 days @ 65 Secondary: At least 7 days @ 65 When racking from secondary to keg allow some (LITTLE) sediment to transfer. After bottling, rouse yeast to bring out best flavor when pouring. So I wanted a Peach wheat type beer because I can't help but think its tastey, but I didn't...