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I've noticed a lot of people talk about this, but it seems to be in more theoretical terms. Who has used sulfites to treat fruit and what were the results? I've got six pounds of tart cherries and I'm debating between using sulfites or just doing nothing and hoping that the alcohol and low Ph...

I have an older BM23 that i'd like to get rid of. It doesn't cool. I bought it broken but went a different direction with my kegerator build so I'm not going to fix it. It isn't a cheap fix, I am fairly confident the refrigerant line is leaking somewhere. Both fans work, the compressor kicks on...

Maybe something like this exists, but I made a BJCP study sheet calling out some of the more common attributes of different styles. This is based on the 2008 BJCP guidelines. I hope some of you find this useful, but if not, simply the process of making it was really helpful to me. The only...

This is a simple but very rewarding beer. I entered this in the '13 Cincinnati Beerweek festival and it took first in its combined category and second in a best-of-show of german beers. Overall score of 40 for what that's worth. Recipe Info...

I started some cider in october, it fermented for a month, I racked it, and it has been sitting ever since. This was fresh unpasteurized cider. I pitched yeast immediately and used no k-meta initially. I'm not really in the cider-drinking mood, so I've decided to rerack and let it sit for a...

I'm wondering if anyone is interested in a group buy of some sealable stainless fermenters. Attached are some examples of a 25L can. I was quoted 80$ per unit if i order 50. that doesn't include approximately $300 in freight. All told, it would be around $90-$100 per unit plus shipping to you or...

Working on my first mead. OG 1.105 It is a 5 gallon batch 2 packets S-05 Doing SNA and degassing once per day with a three prong wine whip on a drill. I am really going to town with the degassing. Yesterday it nearly foamed over the top of my 6.5 gallon bucket. I also shot it with pure o2...

Following up on a conversation on brew tracking from an earlier thread, I'm sharing the most recent revision of my homebrew tracking tool. I have found this type of tracking useful for two reasons: (1) Having an easy resource of when I brewed what (2) After using this for a while, you can...

I thought I would share a rather enlightening exercise that I am going through. I have had a few mediocre batches lately and it is important to me that I understand what is going on with these batches and why. With brewing, it is sometimes hard to know what items of control are making a big...

I added a teaspoon of gelatin to my 3 gallon carboy of cider in an attempt to clear it. Instead, it got very cloudy, almost milky. I added 1/8 tsp gelatin about two weeks ago and when it didn't clear i added another tsp about 72 hours ago. Has anyone had this happen? I have used gelatin with...

Fellow brewer K_McArthur started this discussion last month: https://www.homebrewtalk.com/f12/historical-lager-why-did-style-disappear-427723/ In doing so, we realized we had both just brewed John Palmer's famous, "Your Father's Mustache," which is a simple but somewhat profound pre-prohibition...

I know i have read in various threads here about how to set up a proper taste test. Is this right? Goal: To determine whether there is a difference between beer X and beer Y and, if there is, to determine which beer the taster prefers. Method: 1. Pour three beers, two of beer X and...

i've read so many good things about this strain, i've gotta try it. does anyone know when it is usually released? this is the mexican lager strain.

I have an extra vial of white labs 830. "Expiration" date is 1/23/13. I don't need this. Does anyone have a wyeast or white labs to trade? I don't really care what. Or hops

so i started my cider back around the first week of october. one with champagne yeast (idk what kind, was like 95 cents), one with ale yeast (s-04). the champagne yeast version fermented to dryness in a week, i aged it for a while and now it sits in bottles. the ale yeast one is still chugging...

This is going to be a basic question for you experienced cider and wine makers, I think. After my cider fermented dry (to about 0.994 with a champagne yeast, I hit it with pot. sorbate and meta and added some (3 cans) apple juice concentrate. I put it in a carboy to clear up a bit more...this...

For my first try with a lager, I brewed a very light california common with white labs 810 (San Francisco lager yeast). Primary fermentation was 2 weeks @ 60 degrees. I let the temp rise to about 64 for three days and then put in a secondary for one week at about 64 degrees. I then bottled on...

I've got another 5 gallon corny keg to trade for a glass carboy. I prefer the carboy to include a handle or some way to carry it. Local Cincinnati area only at this point

For my first cider I stupidly bought cider with potassium sorbate. I gave it a go anyways...I added 2lbs natural sugar and pitched a pack of dry s-04 yeast that I proofed. It bubbled for a bit then sort of tuckered out around 1.040. I had a beer yeast cake so I dumped the whole batch on top of...

usually with stouts, we go in the high viscosity direction. anyone ever go the other way with one? i'm thinking something like 10% roasted barley, 10% rice, mash in the 147-149 range, shooting for an OG of around 1.045, IBU around 45 as well. thoughts?