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CthulhuDreaming, you made my day. I love to see when other people post their crazy experiments! My cider experiement (albeit much less exciting) was spur of the moment and in reverse. Plans came up and I couldn't fit in a full brew day so while at the store buying supplies, I picked up store...

(correct me if I'm wrong someone) If you have Unpasteurized cider fermenting, it's possible that you will also have some wild yeasts in there. Also, if it's in a dark cool location, it will ferment slower, usually resulting in less fusel alcohols (the ones that are responsible for given that...

Dinnerstick is right. 1.010 is way too high to bottle (unless of course you are planning on pasteurizing your cider in a short amount of time. Cider (if its anything like beer) only needs to drop a few thousandths in specific gravity to achieve the proper carbonation. As he said, you should...

Yeah. Thanks. I just read some more on this. In physics, Henry's law (in this instance) supports the fact that the amount of CO2 pressure in the beer is proportional to the pressure of CO2 in the headspace. So to me, it follows that more beer = more CO2 in the same total volume which means...

I recently watched a video by the guys from the American Home Brewer's Society (can't find the link) about bottling which stated that the same primed beer will carbonate more in a bottle if you fill it less (ie. in a standard 12 oz bottle, if it's filled with 11 oz of beer, it will have MORE...

I agree with this. That doesn't seem like very much grain. That having been said, I don't seem much wrong with this. It will turn out with a very strong chocolate/smokey taste and not too much alch.

Oh ... so that's the secret ... my beer wench has not been doing me that service :(

I like your style of brew day game! I'm doing some racking to secondary's today... I'll play ... how well can I rack beer and drink beer at the same time :)

I made 7x5 gallon batches and 2x1 gallon batches so 36182 + 37 = 36,219

I made a pretty fast switch as well. I only made 2 partial mash brews and then went straight to all grain. Here are a few things that I did which really improved my second experience from my first. 1) Understand the processes and write down exactly what you are going to do at what time in what...

Hmm... liquor infusion. That sounds good. I'm actually doing a jalapeno infused tequila right now. I was just kinda concerned about letting meat sit around like that but if the current test fails, I'll have to give that a try. As I posted earlier, I might try a turkey infusion at the end of the...

I tend to brew lots of big beers and I had one plug up the airlock. For some reason ... I never learned to just rig up the blow off every time. I probably check 2 or 3 times a day. I also just think it's cool. Brewing is an adults version of a child's chemistry set ... and then you get to...

So I've got 2 different 1 gallon batches going. Both are on top of a pale ale dry extract brew with light cascade hops. #1) This one I made roast beef last night. Covered with foil. Drained the juices and refrigerated them. Then this morning, I poured the juices through a very fine strainer to...

Temperatures in a mash tun can get up to 175+ degrees during a mash out. Most PVC is only pressure rated up to 140 degrees. That having been said, There is not really any pressure on the pipe. According to wikipedia, the glass temperature of PVC is ~180 F and the melting point is 212 F. I...

Oh man. That system sounds pretty sweet. I'm still working off the system I started with but I started drawing up plans for a system like that. Depending on job status, marriage + baby etc, I would be stoked if I had mine in 2 or 3 years. Until then, I'll scrape by with the ghetto system I've...

I agree with HomebrewMTB on this one. If you are not experienced with mashing, it's best to start high and stir to cool it down. Start a few degrees above the strike temp and add to the cooler. This will help the cooler warm up since the cooler itself will absorb some of the heat (how much is...

I've only brewed a few all grains. I actually have one in the boil kettle right now, but I would say that for your first one or two to not worry about the water chemistry. Indeed water is very important but you can produce good all grain brews without messing with it. The first one or two goes...

Thanks for the great info. I'm thinking about making a coffee stout in a few weeks for a new years brew.

Pizza port is the best place around. Great 'craft' pizza and even better beers. They've got several of their own beers and a few other locals to boot. For lunch, I would say this place is actually better than Stone and being a Southern California native and IPA lover, that's sayin' something.

Thanks dude. Yeah. I figure people try stuff all the time that doesn't work out but some of the best beers I've had I thought were off the wall at first. It's just one more thing that could be added to beer. It could taste terrible but I won't know until I try. :mug: