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I have organic apple juice. There's a lot of apple pulp in the juice so measuring with a hydrometer won't work. How do I know how much sugar to add per gallon of juice I'm using? Thanks in advance for any help/suggestions?

Thanks! The other option is to finish all kegs in a single session in the future.

I force carbonated my first keg over a week. I used the temperature/pressure table for my proper volume of CO2. After a week, I let it sit for a couple of days in the kegerator with the CO2 removed. I put about 5 PSI on the keg and served it this past weekend. It came out great. I...

Brilliant. That's not too much wear and tear on the faucet?

I've seen the product in the link, but they say it's for bleeding off on a post, not the relief valve, or am I reading it wrong?

Is there a way to bleed off pressure through a pin lock relief valve or do I have to do it through the inlet post? I wasn't sure if there was some kind of tool to do it.

I had some questions about CO2 in solution that I hope someone can answer for me as I am new to forced carbonation. I'm going to think while I type so hopefully it doesn't get too convoluted. I had a brewer give me these numbers for carb'ing a Kolsch, assuming I just let the keg stand in...

I had some questions about bottling a beer that will have fruit added to the secondary. I was thinking about doing blueberries or strawberries, and then I realized I need to figure out the answers to some important questions. Do you have to let it completely ferment the fruit sugars and then...

I was considering barrel aging a beer, but I can't seem to find an answer to one simple question that seems pretty important. If the barrels are 8 gallons, do I want to brew 8 gallons of beer to fit in the barrel versus a traditional 5 gallon batch?

Thanks for your advice. I might do them at the end of the boil. I just wasn't sure if the chocolate would come through quickly or if it would have to sit longer.

I was planning on adding cacao nibs and vanilla extract to a stout. Based on other people's experiences it sounds like the vanilla beans are done in the secondary fermenter. The cacao nibs can be done either at the end of the boil or into the secondary, but if I'm doing vanilla in the secondary...

So I just read something about not bottle conditioning in growlers as they may be a potential CO2 pressure build up problem. I've never had a problem thus far, but I am afraid now. What can I do right now? The current plan is to drink those bottles that have been around two weeks as soon as...

Thanks. I can size these things if I knew all my flows. I guess I should get out to my backyard and measure my water temperature from the hose and estimate a GPM by filling up a bucket, but that sizing chart will be a good start. Thanks again.

I would just fill the sink up with water, toss some oxiclean in it and soak the bottles to clean them. rinse thoroughly. before you bottle you're going to want to sanitize them again so no point doing it now.

I got into home brewing and have found that working for an industrial supplier has been very good for getting equipment cheaper. I was looking into getting a brazed plate heat exchanger, but I didn't know what size to get. I know the units are not very large, but is there length/width with a...

My wife will love this. Yes, I make my wife clean the brew equipment.

I will probably skip on the sight glass. Looking down into the pot will be good enough and then I won't have to worry about breaking the sight glass. I'm not handy, and I am clumsy. What are the options inside the kettle? Should I put a siphon toward the side? Bazooka screen? I haven't gotten...

Let me start off the post by telling you that I am the least handy person in the world. Fortunately I have very tool-capable people that work for me. As a double bonus, my company sells valves for industrial/commercial systems so I'm sure I have all the parts available in my warehouse. I just...

The way I was taught to brew with extract was to use half the total volume and top it off with bottled water. This saves boiling time and cools the wort pretty quickly too, but it seems to me you could use even less water and just top off with more water. It seems to me that you could use 2...

Why do we use carboys for secondary fermentation rather than another plastic bucket? What about plastic carboys? Is there a difference in the containers?