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bought a cheese making kit from AHS early last year and forgot about it until now (duhh). just made some farmhouse cheddar thursday and it is currently drying but i forgot to order wax. i have some coming but it will be way past the 3 day drying time recommended before waxing. would vacu-sealing...

:confused: i just got a free 1 hp motor to run my grain mill along with a reversing switch from a defunct motor. i marked the wires from the old motor with corresponding numbers on the switch wires. the 1 hp motor was just wired to a plug and runs counter clockwise when facing shaft. - i need...

thanks to bandit77 11, 6.5 gallons carboys and 2, 5 gallons. all for some homebrew! and all fitted in a yaris

is it ok to top up a1/3 full keg with a new batch of the same brew? i made another batch of bm's cream of 3 crops and have about 28 litres so thought i would add the extra to the original keg. bad idea????

brewed this einbock back in december. it stalled at 1.020 so i added champagne yeast and beano. january/08 was still at 1.018 so i stuck it in lagering freezer. freezer crapped out in april so i took it out and left in basement. started fermenting again. by mid july it was down to1.012 and had...

i can see why people keg. yesterday bottled 5 gallons white wine. starting at 10am today: 60 bottles of hard lemonade 62 bottles of appfelwein with mango 64 bottles of einbock. finished around 5:30pm would have been done sooner if...

i have been wondering about this since i brewed on monday. from palmers on-line einbock recipe 5 lbs 2 row 5 lbs munich 1 lb crystal(i used carastan) due to collecting too much wort and lower than expected efficiency i ended up with 25 litres of 1.044 wort instead of 1.064. i was pondering...

i am going to brew a mint chocolate stout tomorrow. the recipe calls for 1.5 ounces of fresh mint leaves in the boil and another 1.5 ounces in secondary(after soaking in vodka for a week) i could only find dried mint leaves. any ideas on how much i should reduce the quantities? thanks,rod

moved my corona clone to secondary last thursday and noticed it was still cloudy with suspended yeast.it let it sit till today - it is now clear - but there is a 1/8" or so yeast cake on the bottom. is it ok to lager for 6-8 weeks on the yeast or should i re-rack? i don't do many lagers so any...

i made the following recipe but for some reason i thought my sugar was in 1 kilo bags instead of 2 kilos. when my hydrometer stood up and fell over i realized i had added 13 lbs of sugar instead of 7 i diluted with water to get a starting gravity of 1.092 and 9.0 gallons instead of the 6...

this is a recipe i found over at gotmead.com. made by the same fellow from joe's ancient orange mead. makes 1 gallon 2lbs clover honey 1 ounce buckwheat honey 1/8 teaspoon pectin enzyme(probably not necessary as welch's is already clear) 64 ounces of welch's grape juice with vitamin c...

looking for someone who can calculate my starting gravity. i made an all grain batch and ended up with 24 litres of 1.050 wort. i found 3 pounds of liquid amber extract laying around - boiled it for 15 minutes and added it to the main batch. what is my new starting gravity? i played around at...

i bottled my hard cider last thursday and when i took the towel off the carboy i noticed the cider that had been clear had turned cloudy. it still tasted ok so i went ahead and primed and bottled. last night i tried a bottle and thought it was "tangier" than before. have i bottled 5 gallons...

i finally decided to try for a sparkling cider instead of sulphating and back sweetening with frozen concentrate as i decided i like the cider at a final gravity of 1.00(yes i had added extra sugar at the start(1.063) and 2 extra cans of frozen concentrate during the ferment). for priming...

decided today i would make an all grain porter and some wine and hard lemonade had a starter jug for each project and nottingham yeast for the porter and lavlin ec 118 for the wine and hard lemonade. i think i pitched the hydrated nottingham into the starters for the wine and lemonade and the...

i tried the recipe for mikes hard lemonade on monday - 6 cans frozen lemonade concentrate,5 lbs sugar and 1 lb dry malt extract. i put 1 can of lemonade in with the sugar and dme for the 15 minute boil to convert the sugar and added 2 teaspoons of gypsum to try to reduce the citric acid in the...

today i am going to brew deroux's version of hop rod rye since his recipe is for a 12 gallon batch and i want a 5.5 gallon can i use a ratio to covert quantities? example 18 lbs of 2 row for 12 gallons to 5.5 gallons 18/12= 1.5 x 5.5 = 8.25 lbs for my batch? any help appreciated thanks,rod

next weekend i will be bottling my pre- prohibition american lager(fathers moustache) it has been sitting in my ice box at 40 degress for the past 6 weeks. would it be a good idea to let it warm to room temp for a day before adding the priming sugar so it mixes better?:confused:

finally got to use my turkey fryer after 3 weeks. did this sierra nevada pale ale clone: 6.6 lb light malt extract(i went about 11lbs 2 row for all grain) 1.0 lb crystal malt(40-60l) 1.0 oz perle hops at 60 minutes 1.0 oz cascade at 15 minutes 1.25 oz cascade at 5 minutes wyeast amercan ale...

my last batch of ale called for 4 ounces of malto dextrine in the boil for a 5 gallon batch. on brew day i realized i was out. would it be ok to add to the secondary after boiling in a cup of water and cooling without aerating?:confused: