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Don’t be silly. I buy two new mills every batch. One directly feeds the second. Cancel the canceled cancel. BIAB brewer here so judge whether this is applicable: I have a 3 roller mill set to the tightest setting and double mill every batch. No sparge. My efficiency, approximated is as follows...

Dont be so quick to make such assumptions. I’ve had two “infected” batches. Both were salvageable. Have you already dumped it?

Sometimes it’s just meant to be

I ferment my lagers around 62f with 34/70. Big pitch and warmer temps means they are done fermenting in 4 days. I start ramping the temp 2f per day on day 2. Day 7-10, cold crash and lager for a bit.

Worst case: you prime, keg doesn’t hold pressure and you force carbonate when you get your co2 back. Beer will be fine and just a couple tenths higher abv, but not a dump case scenario. Some of my kegs don’t seal well without added pressure so when I prime a keg, I always pressurize to get the...

I’m a trub in the fermenter guy too. I leave a little behind, maybe 25% but don’t get worked up about it.

Store bought juice Brown sugar Yeast nutrients Wine yeast Stabilize with potassium metabisulfite and potassium sorbate Backsweeten with apple juice concentrate and package.

I wouldn’t add honey before fermentation is nearly complete. You’re likely going to lose all flavor if you add it too early.

Maybe look into a TOSNA schedule similar to fermenting mead. Just do a web search for “TOSNA calculator”. What’s the goal? If you’re trying to save money, plastic bottle of vodka is your ticket. If you’re trying to make something, this will do. Some might drink it, I suspect most would not...

^^^ I’m guessing you just delayed things a little. If that’s the only abnormality, you’re probably fine.

Most yeast is cold friendly. It just works slower. Much slower.

I hardly slowed as my highway passed the hazy craziness a long time ago.

6 hours, 6 months. I suppose it’s all the same if you like what you’re drinking.

Skeeter Pee (country wine made of lemons) is tried and true. I make a batch every winter so it’s ready to drink when summer rolls around. This improves exponentially in flavor and smoothness if you can give it about 6 months to condition before packaging.

What are you fermenting in? If you have to open it to draw your sample, I’d recommend to stop that process. Tasting a green sample of pre carbonated beer provides very little useful feedback. Simple ales of 4-6% ABV, I typically keg around the 7-10 day mark. Bigger or more complex beers get...

I routinely forget about my meads for a year or two. Well, that’s not true. I get lazy and it takes a year to talk myself into bottling them. Time, if stored properly, is good for mead.

I’d be happy to try it but shipping from AL to CA might be pricey and have negative impacts on the beer. Places that might give you feedback on your beer: Homebrew club Homebrew supply store Local brewery Regional competition As you suggested, other nearby homebrewers.

Am I the only one who likes hearing that rattling stir plate? My wife is always saying “can you turn that down!?!” I remind her that will be glorious beer soon.

This is often not an effective method. Some kegs need a large and sudden charge of CO2. This is why when you apply gas, you often hear it hiss a little from the lid until it “pops” into place. You can add more yeast but there’s a good chance you’ll experience the same result of flat beer.

After adding the sugar did you hook up CO2 to seal the keg? Sometimes kegs won’t seal with the slow buildup of natural carbonation. You need to hit it with a strong quick burst of CO2. At this point, I’d just force carbonate with gas.