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Finally close to finishing our log cabin in Northern Minnesota. We have a 4 season porch/sunroom where the centerpiece will be the bar. Maple cabinets, live edge Ash slab upper and granite lower for counters. I had found a too-perfect option on an Edgestar triple tap built in kegerator...

Cool, thanks for the info GT

Its damn near perfection in a glass, that's what it is. My 7th batch is in primary clearing up. I'm having a really hard time not kegging it right now as summer just officially started. Maybe another week and it'll be time to tap a keg. I'm also going to start looking for K-97. Those who...

Yep gravity check is in order. I have been late in racking a few times because I was judging based on visual activity. Definitely want to be in glass secondary to let it finish up to minimize air exposure when its making less CO2. Just bottled my black raspberry rhubarb that we started on...

I added 5 lbs of strawberries (frozen/thawed 3x) directly to start of primary for a 6 gallon batch. Whatever I add in for alternative fruit, I remove an equal amount of rhubarb. The strawberry flavor came through just behind the dominant rhubarb flavor.

Sounds like all is well. Some sulphur smell is not that uncommon in wine/cider making. 77 is probably fine for fermenting wine (upper end) Below 70 or so they are harder to start.

I use 1/3 to 1/2 the chilling water in late winter/early spring as I do in late summer/early fall. The colder Minnesota ground temps (tap water approaches 40F) mean I can run my counterflow chiller with the ball valve fully open and I chill a 6 gallon batch to 62F in as little as 6 minutes...

Exactly right! Rhubarb wine has become a thing for our family and visitors up at our lake place in northern Minnesota. You can chill it fairly cool and its quite refreshing in the evenings. We never drink any of it in our Twin Cities home, and never a drop of it in the winter. The only...

One trick I picked up from a local brew shop guy was to freeze/thaw the rhubarb 3x to make sugar extraction easier. First year I tried that I ended up with a high ABV wine. So high that the yeast went on strike and left it pretty sweet. Still tasted really good after I aged it a year (I age...

10,183 + 6 gallons of Umlaut my Kölsch = 10,189

I'd stick to Yooper's recipe regarding rhubarb and sugar content per gallon. It flat out works. Remember that Rhubarb wine is pretty acidic as it is (one of the reasons I like to back sweeten with a little sugar). My 4th annual batch was made with black raspberries and rhubarb from our...

8346 + 6 gallons Belgian Dark Strong = 8352

6807 + 8 gallons Patersbier = 6815

4430.5 + 6 gallons Chocolate Rye = 4436.5

We've altered the sweetness of our annual batches. First had a little sweetness, went overboard on year 2, was not quite sweet enough last year. Should be able to dial it in to what we like this year. I'd say a little sweeter than off dry but not quite semi-sweet. Some like it bone dry, but...

Pretty good. I brewed on Nov 22, 2015, and bottled on Feb 21st. Hit 1.111 OG and finished at 1.024, for a 11.7% ABV with priming. Only other notable difference from the recipe above is I added 1 lb of light Munich to the recipe. About 6 oz total of bourbon went into secondary with the...

Agree with the DisturbdChemist about the Chloride to Sulfate ratio. Another factor that plays into the Malt to Hop balance. As far as figuring out where to target experiemental brews, some tools do exist to help dial in recipes. I find this one pretty helpful to explain the principle, but...

3086 + 6 gallons Lost Lake Amber = 3092

Temps might hit 45 here in Minneapolis this weekend, so I gotta celebrate with something to brew. Haven't brewed since pre-Thanksgiving, but the warm temps make it a possibility again. On my last keg of beer, so its time. Have Bells yeast on hand and some unknown ingredients. Have to get a...

Will have to pour carefully at 3.8 vols. Potential gushers. Not what I would want in a stout. But this whole batch is a bit of a free gamble, so why not let the chips get stacked a little higher? :rockin: How did the hydro sample taste? Twang-y at all?