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I’m getting ready to adjust two bulk juice pails. Chardonnay came out at 19 Brix and 3.4g/L TA. The Syrah was 12 Brix (to be verified on a hydrometer) an about 4.5 g/L. The Syrah Brix isn’t surprising - it’s pretty fizzy. But the TA in both buckets seem pretty low based on googling. Before I...

I'm fairly new to making wine, but have been brewing for a while. When I opened my bucket of bulk juice, it looked like there were little translucent spheres (akin to jellyfish) suspended throughout. It also had some things that looked almost like green barley hulls floating on top. The picture...

I've learned a lot of good things from this forum about properly smoking cigars. The one part I haven't gotten down is a consistent light. I feel like many of my sticks taste burnt, when they didn't used to. It's possible the problem is related to humidity issues during the pandemic, and I lost...

Hi All, I'm thinking about trying wine making again and wanted to get y'all's opinion. I've stored some wine in kegs on nitrogen. My wife wasn't a big fan, saying it tasted a little off. I thought it was just my process being sub par, or serving wine that was too young. However, we get the same...

So I was taking a mid-ferment reading to see how things were progressing, and pulled up a calculator with correction factor. It wants to know brix, so I checked my meter. It has 1.065 at about 16.8 brix. So I type that in, and a little pop up says that’s about 1.069. Weird. So according to...

I have (6) 6 gallon better bottles and (2) 5 gallon better bottles for sale. Two of the 6 gallons are NIB and the rest are lightly used. I'm looking for $20 each or $120 if you take all of them. Note that Better Bottles are PET, not glass. These are currently in Southside, but I can bring...

Sorry for the late notice ... I just realized I should post. I just put 8-10 cases of assorted (80+% clean, label stripped) Champagne, wine, and beer (majority bombers, some capable Belgian and some 12z) on the curb. They're about 1/2 way down Pius St. On the right hand side. If you bring...

Looking to clear out brewing ingredients and some equipment. 375 lbs grain - $325 4 ball lock kegs $200 Local pickup only. Edit 2/1/16: ----------------------------------------------------- - $1 per lb for any bag of specialty malt 10lbs or larger - Thomas Fawcett British) specialty repack...

I did some googling (here / interwebs) and it seems like there are 3 recommendations for a hot sauce mash - spontaneous ferment, whey from the top of yogurt, and liquor from the top of a sourdough starter. Given my previous (half assed) attempts at spontaneous sourdough have been epic fails...

So i have a few Red Kuri squash from the garden, and just picked up 5 lbs of blue kuri from a farmers market. I'm thinking I substitute some Sorachi Ace for Liberty (there's not a ton in there anyway) and make a Japanese inspired pumpkin beer. I'm thinking they both are a little lemony, and i'm...

I have the Bru Gear pro-fermenter 14g - looking for $500 obo. Comes with all tri-clamp fittings, plus adapters for 1/2" NPT on the ball valves (except for bottom drain, which is 2" tri-clamp butterfly valve. I'm really happy with the fermenter - unfortunately I travel for work, and a conical...

I have some surplus grain from our last group buy. It's all either in full sack, or sealed in 3 gallon vacuum bags (plenty of room to reseal). I'm willing to ship, but preference goes to folks who will pick up. Anything crossed-out is already sold. Link...

Selling two things from my brewery (pick-up only southside). I don't need to sell, but they're collecting dust and I'd rather see them used. #1 - Insulated (metallic bubble wrap) bottom drain Keggle mash tun w/stainless hardware (brewhardware triclamp setup), 16 gauge false bottom, stainless...

Question: Am I over-estimating the ripeness (e.g. "Brew ... you're crazy for thinking your hops would be ripe before July 4), or is this likely? Could it have anything to do with the weird Autumn weather we've been having? Details: Third year centennial and 2nd year cascade and EKG are...

I've been stalking the BNA10 web page for over a month ... and now it's password protected! Can anyone tell me A) Do I need to join the Brewing Network to get accesses B) How the heck i find the event password once I do? I'm happy to pay my share - lord knows I've listened to enough Brew...

I've had an 8% RIS bulk conditioning for about 3 months. I brewed with wlp007. I'd rather bottle condition than keg - what are the odds that it will carb up successfully without adding yeast at bottling? This is the first time I've bulk aged a beer, and I've never added additional yeast at...

The last two years I've run my plants up 8' and then diagonally towards the house. They really don't grow as I'd like. I'm in the city, so NFW i'm getting a 20' wood poles to my house, let alone into the back yard. I was thinking about doing the steel 10' gas pipe sections from Home Depot...

I picked up a full sack on a whim during a group buy. Best Malz recommends use up to 50% of the grist. The most I've seen used in my initial search here is 4 oz, and that's specifically to get some decoction character. So - is there a traditional beer I can use this in, or do I just wing it...

Thought I'd run this by everyone. I'm going to make wine braised short ribs in the slow cooker this weekend. I have a nice carboy full if newly oaked wine that needs bottled ... It's way too woody to drink, but that *seems* like a good flavor to go with beef. This is cheap kit wine, so it's also...

I've done some googling, but have come up blank on references to local maltsters. Is this a gap in the local economy, or are they just not widely published? There's some references to heirloom farmers (found a good link off a facebook page for a maltster association), but would be interested in...