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How often do you plan on "checking carbonation"!?

It's a little hard to sleep at night when using foil alone. Go with the blow-off tube if you have some spare tubing and a short lenght of old plastic racking cane -until you get another lock.

To get the cost down buying bulk is the way to go. That and all grain is a lot cheaper than buying extract. Now, to make it easy and fun takes having the right equipt. And, yes, do brew ten gallon batches. Living in Key West means that I have to buy my water @ .09 cents per 12oz bottle...

My wife tried lasagna from scratch: Two cups semolina, two whole eggs, about two tbl. spoons water (to adjust stiffness) and 1 1/2 tsp salt. Knead for ten mins. Roll out with rolling pin or bottle and make the recipe with a little more liquid, add the raw pasta in layers, etc. Turns out really...

Note to self: keep chart handy

A bubble per minute sounds good , for starters. Sounds like you're doing all that's possible to save the batch. Good luck - keep us posted to the strange goings on in yr carboy.

My local brew store sells 'water salts' - a combination of magnesium sulfate and calcium sulphate. I've nver heard of these two. Anyone out there who has and would like to share?

Maybe try brewing a couple of extra quarts of wert and can it in Masons jars. I find that priming with wert gives a 'creamier' swallow. That and maybe stick to one temp infussion mash. Wandering around the thermometer during mash-in can make those sugars available to yeast and will be...

Stainless steel Phil's filler

My lagering fridge is a college fridge with the door removed and pasted to a box made of 2x2s and 5/8 ply wood. 1 1/2" rigid foam insulation lines the inside and a $70 controller holds the temp. Holds four carboys and two cornies but can only brew lager in winter and ale in Summer due to climate.

Spring clamp to hold the cane light carboys, Better Bottle ( graduate as you break the carboys) Two five gallon buckets, clean, hold enough bottles upsidedown to bottle a batch

.....or sprinkle Yeah sprinkle Raining. Must go out and rack into primary call the brew day finished G'night

As long as it's blowin' strong do not fear infection fear only your housemates/mate

To the Novice there are many possibilities to the Master there are few.

Let 'er be. I fear it may be a slow fermantaition , you don't want to infect it I, for one, believe in liq ysts. and starters and am ,with todays brew going, finally , to almost over-pitch. THERE - I missed my 2nd addition by ten mins. Back to brewing

With wine the pulp is too slippery and contains too much sugar to strain until after abput nine days of ferm. Are you sure youre supposed to pull the pulp out now or after is fermnts.?

No matter what I do it takes me 8 hrs to make a ten gallon batch. If I didn't leave the cleaning til last... I use slow fires gently pushing my temps, same with the boil. I once toured the old Heinikin brewery and feel that thaey too used 'slow fires' Also run the first runnings through the...

Tried both liquid automatic dishwasher det. and straight A back to back and the dish det. worked a lot better Hit my temp. 150 1/2* one hour left to mash. Today I'm stirring every few minutes - enzymes dont have legs drinking an IPA

peach wine - me too. I want to find a way (w'out sulfites) to stop the fermantation to keep some of the sweetness - picture a Sauterne