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do you have your nylon washer between your regulator and the tank?

funny i'm on my way to dayton right now, in an airport... Belmont Party Supply 2621 South Smithville Rd. Dayton, OH 45420 they didn't have Three Floyds last time i was in Ohio but they did have Founders

What is the best descriptor of the off flavor taste? The big problem with filtering your yeast and bottling, if you naturally carbonate you might come into issues as you have removed most (if not all) the yeast.

I was figuring shocked yeast, at fridge temps, re-fermentation would be unlikely... but agreed pony up for another fermentor.

I've never frozen my juice for my ciders before I just use metabisulfite. If you seal the container after adding the metabisulfite you shouldn't have a problem. But I might add more sulfite before using in case something got into the container while in the fridge.

I built an electric brew kettle and use a CF chiller. I set the kettle up with a braided SS tube wraped around the kettle to keep the hops out of my pump. I brewed my first batch and it worked awesome until it got to the bottom of the kettle and there was a lot of wort left behind. Anybody...

if you use them wet- 1oz dry hops loosely equals 5oz wet hops

your LHBS might have some guts to replace, probably a seal. But new a new a disconnect is not to expensive.

I would check the thermostat on the fridge, some have a master set screw behind the controls you may have some luck with that.

Kent Place Software makes BeerAlchemy for the mac, i'm pretty sure they have an iPhone app.

yup 2.35 lbs. If you want to do the calculations your self 1 pound of base grain is roughly equal to .64 lbs DME and .7ish ofLME

the belgian pilsner should work just fine. Ex. light DME is made out pilsner malt.

if you are using them toward the end of your boil you won't get much bitterness anyway. I would probably use a little dme and calculate down to a super small batch and boil for 60 minutes and taste after it cools. Just remember that around 5 ounces of wet hops is equal to around 1 ounce of...

The safest way for a dual voltage box is to have two inputs. You never want 120 running on 240

Using sorbate like that is trial and error as far as I know, the easiest way would be to bottle with out sorbate in the glass, minus one bottle in a similar sized plastic bottle. Once the plastic bottle feels hard as a rock put all the soda in the fridge and it should be good.

My favorite is beechwood, it gives a very mild smoked flavor in small quantities. I use it in a smoked marzen clone, but as the base grain and it is good and smokey.

check your local craigslist there is always kegs floating around in my area, but keep in mind that stainless kegs are a breweries largest distribution expense so use a keg from bud/miller/coors :)

Do you use a stir plate? if not try swirling the yeast back into suspension, if that does not work add some DME and try again... if still nothing, than your yeast is probably bad

yes the better the boil the better the hops utilization. Don't fear the boil over, wait until the hot break before adding the hops. Then just monitor after each addition until it gets to a rolling boil again.

diacetyl and DMS sounds like the problem. diacetyl gives the buttery taste, caused by yeast... but at your temp should have gassed out, possibly bacteria got in overnight. DMS typically comes about due to weak boil or sometimes from a slow yeast start but more than likely contamination. as far...