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Is there a better way to hook up an airlock to the gas post on my cornelius keg? This seems... overcomplicated. I know there are drilled lids... that's not what I want. Mock up of what I've come up with so far:

I'm looking to commission someone to make a simple 3D model for an adapter, which I can then get 3D printed and use with my homebrewing setup. I'm looking to make a 45 degree elbow adapter that has a 1/4" diameter female on one end, and a 5/8" unthreaded opening on the other side (to put an...

I boil sliced, fresh ginger (3.5lb in a 5 gallon batch) to get the flavor out (I've never tried leaving the ginger in because the ginger flavor is already super strong). I also make invert sugar, boiling water+sugar+lemon/lime juice/rinds. Then, once it has cooled off, pour in pasteurized...

Mmhm :) my main goal is to reduce hassle. That's why I ferment and serve directly out of kegs. When primary is done, I transfer it to a second keg to get it off the cake. It's SO much less hassle than siphoning! I *hate* sanitizing and siphoning (I always make a mess solo). So "best" to me is a...

I'm looking into getting a brew kettle to streamline part of my process. For winemaking, is a false bottom useful? I'm thinking: 1) add the campden in the brew kettle 2) leave it in the brew kettle (w/ lid on) until it's time to take the fruit out 3) rather than taking fruit out, simply rely...

I do my fermentation in corny kegs. Being able to transfer w/o siphoning would be much less hassle. Additionally, I need to boil lots of water when i make ginger wine. And I need a bigger pot for mixing ingredients, regardless.

Great, thanks! That's all I needed to know to narrow it down to just Spike. So, the only remaining question I have...

Sounds like Spike is pretty much the unanimous recommendation. Stout is definitely out of my price range. Megapot is not as good, so that's out. Has anyone had experience w/ both Spike and Brewbuilt (or can compare them based on their details?) Since I've never had a real kettle, I have a hard...

I'm looking to upgrade from my 5 gallon stockpot to a homebrew-specific kettle. Requirements: - volume measurements on inside - 15+ gallons (16g would be best, if available, but I've only seen a few) - thermometer / thermometer port - spigot (or whatever it's called) - easy to clean - in the...

I'm thinking of investing in a 10+ gallon kettle. I'm anticipating two problems: 1) the kettle will be taller than my longest spoon... how do people stir giant kettles? 2) is there any sory of accessory you can attach to your spoon/etc so that if you let go, it'll float and your spoon won't...

I'm trying to figure out what a "safe" specific gravity would be for maintaining some must longer-term (maybe a month or two?) to use as backsweeting later, minimizing additive usage. I looked up the SG of honey (1.425), and attempting to make some sense out of the above numbers, (using this)...

Wow, sounds like I need to buy some pH strips, too, so that in the future I can have a better understanding of what's wrong when the taste is off. In the future, should I take both pH and TA, and just make sure one is high while the other is low, essentially? Are there any other tools better...

This wine ended up coming out (after a month) incredibly acidic. I used an acid test kit and it came out as 0.8% None of the ingredients I used were particularly acidic. Peach puree and peach juice. I know I have a variety of options here, and I'll try those, but I'm more interested in finding...

it does sound like you can rack wine earlier than I thought. This link at least suggests racking after 5-7 days. In previous (carboy) batches, I probably would have waited 2-3 weeks (or until bubbling had really slowed down) before racking, but I'm new to wines with actual fruit (vs stuff like...

The fermentation itself isn't closed, but once it stops bubbling, you can transfer to secondary (or do future racking) with a guarantee of no oxygen exposure. Clarified my original post because I did say 'closed system' and that was kinda ambiguous it's a peach wine, but I doubt that makes any...

I recently purchased some kegs to use as primary/secondary fermenters. Recipe calls for removing the fruit bag after a couple of days (even when primary isn't done!). Doing so would expose everything to oxygen, so I'd like to avoid that if possible. (Is that paranoid?) Instead of removing the...

interesting. I'll try that when fermentation completes. I'm currently planning to rack to secondary when the bubbling stops, and then try the refrigerator trick on what is left. I did more forum searching and it sounds like a lot of people recommend racking off the yeast cake before that point...

heh, you were the person responding on pretty much every thread I was reading that was even tangentially related :) I guess you have almost 71k posts, so that shouldn't be too surprising Once the pectin has settled a lot more, will moving the carboy move it back into suspension and take weeks...

(Prior to this point, I've only made ginger wine at least 4 times, lime wine from concentrate, then a ginger cyser. They all had more or less the same behavior, other than the mead needing to age and the others not. But none of them were made from puree. They were basically what boiled down to...

JuanMoore, you deserve a medal for that post. Thank you so much :D And thank everyone else as well!