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My first BIAB came out at 1.035 instead of 1.046. I use two brew bags now. It's much easier to handle, gets better circulation and drains much quicker when sparging.

If the fermentation is over and I've coldcrashed, can you rack on fresh strawberries? I can add pectic enzyme. Do I need to do something to sterilize the strawberries?

Maybe, I may know a few guys down here at the beach who might be interested. How far out are you looking at doing it?

My wife's nephew recently moved to India to start brewing beer. Why the hell he thought that was "the place" to start, I have no idea. Anyway, I'll try and touch base with him and see where he orders his supplies from. What part of India are you in?

Is it inappropriate to call 66 a drunk on a homebrew site?:)

We brew because we like it. We work because we have to. If you brew because you have to, I'll be by tomorrow. Just leave your address.....

Look at it this way. We live in an age that most people can't do anything on their own. Most men can't even change their oil or rotate their tires. Most women can't bake a cake unless it comes out of a box. You can do something most can't do. You can make beer! And if you can make good beer and...

Hay, you can water it down to 3.5% and it's dirt cheap and taste like it.....

That was the same experience I had. I dropped a hand full of raisins in and stirred it real good.

I have a batch of Skeeter Pee going now too, but it's taking it's sweet time. Still bubblin away.... I think I'll start another on the Riesling slurry when it finishes. Thanks.

I have a Riesling that should be ready in a week and I had an idea. My wife and her friends sometimes drink mimosa's around the pool in the summer. I have an unoccupied tap on the kegerator, and that's a sad thing to have. Has anyone tried blending, kegging and force carbonating wine? Thought of...

I did one 10 months ago and it's still ageing. It took forever to ferment all those sugars and had to repitch three times. I'm planning on transferring off the chips sometime soon.

lol, most all liquids have a certain amount of dissolved oxygen in it that can separate and get trapped in the discharge tube. Your tube turns up and then back down. I may be wrong, but if you vent it at the top or shorten the tube between the 45 and the outlet, it may keep it from sticking...

I deal with filtration systems in my line of work. The manifold system you've built is very similar to ones I have in some large sand filters. Your discharge tube is higher than your manifold and I'm betting it's higher than your outlet hose. It's possible that it's getting airbound. Once a...

I added the hops at five minutes before flameout. Just for the flavor. Thought the cascade would complement the apples.

Ok, I gave it a shot. I added 3oz of Cascade to the boil just for flavor. The OG was 1.06. I expected it to be slightly higher. Anyone know what something like this should finish at? Trying to decide if I should rack to the apple slices before it's completely finished.

I've always had bad luck with ball lock and pin lock. I switched to sanke kegs and no more problems. Yes, they cost more, but check with your local scrap yard. They are built to last for ever.

I had a blond ale with lime zest that fermented in temps that spiked in the 90's. I used a swamp cooler and ice packs, but it got away. I kegged it anyway. Still nasty after ageing a year......

It didn't say the batch size or the yeast. I'm assuming 5 gal because it was in an old cookbook. I was thinking they meant bread yeast since it wasn't stated. At a smaller batch, the yeast would die off before the sugar was converted I expect. But that might be the point. If I try it, I think...

I found a hand written recipe in the back of an old cook book at a yard sale. Cider Beer It called for 2lbs dark DME and 6lbs sugar. Racked on apple slices. It didn't say the volume or the type of yeast. Here's my question. Anyone ever intentionally brew anything like this? Was it...