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Hey guys, This probably sounds like a total noob and get stressing out for nothing, but I started to ferment a wine from carmenere grapes I received from a local homebrew shop. All started well (I have two 1-gallon batches split) with an O.G. of 1.100 both with the E-1118 wine yeast. A week...

This is what I'm thinkin. I haven't tested this, but I'm sure it'll work. Essentially I would avoid throwing the extinguished wood chips in the carboy. You really just want the smoke to seep into the liquid. Thoughts?

Homercidal, let me know the next time you come to Chicago. I have multiple breweries and time to show a fellow brewer around!

Hello HomebrewTalk!! I just started back up again doing some homebrew in the Chicago area and would love to connect with others in the same area! I'm posting because I'm interested in learning about how others have been using homebrewing techniques and if any have taken to hop farming in the...

I just brewed this recipe again. I'll post pics when it's done! :)

@JoeMamasIPA. It's phrases like "don't let one molecule of oxygen touch the beer" that makes me nervous. There's gotta me at least one molecule when racking to secondary. Or even taking the airlock off for a second to sample gravity. Right??

I would actually consider adding the smokiness another way. Just like you would add smokiness to a cocktail, I might try to induce the smokiness using burnt wood chips (on fire) and letting the smoke settle within the fermenter.

Our kitchen has one of those pullout faucets that has a female setting. I'm looking for something that would be able to connect this setting to be a male-to-male so it can connect to my wort chiller. Any one have any luck with this? I have a picture of my faucet here: I think I need an...

I posted my recipe above

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I made this recipe that I posted above about a week after I posted it using the above ingredients. It's been aging about 8 months now. It was great, because I was so busy doing other brews that I totally forgot about this one. Opened up one last night and I was in heaven as well. Haven't...

I think adding cold water is your best idea. Try not to move the pot with the semi warm wort too much.

FYI, There's no way that the amount of grain you buy correctly correlate to the number of gallons you brew. Those grains have a lot of other uses.

so one of the worst compliments I can make is that you aren't a very good speller, OG. It's okay. Not trying to start anything (my attempt at humor)

so should I worry about it?

Problem is, I don't have a clean bottling bucket right now.

I'm bottling another brew today and wanted to use carb tabs. I'm a little nervous about the sanitation process for a carb tab. I have them in a plastic bag because I moved but I'm wondering is there a way to "sanitize" the tabs to ensure that they are good to touch the beer or should I not...

sanitizing the thermometer to check when my wort chiller is finished siphoning from kettle into clean/sanitized carboy, shook the cr%p out of it, and then added yeast First reading was around 1.070... added some water to top it off a little more. Using the S-04. I put the carboy in a 5...

While the boil is going, time to drain the carboy I like to drain and then use saran wrap to protect from airborne baddies At 25 minutes, wort chiller in the boil Last hop addition!

The next in to the boil, the next round of hops at 5 minutes (Hersbrucker) > Irish Moss > Yeast S-04 the boil