Search results

But, but... any sediment (from the bottom) gets stirred back into suspension. Hence the reason for using a bottling bucket (or a keg) to rack the finished and clear beverage into, leaving all the trub behind in the fermenter. There are ways to transfer without (or at least minimize) mixing air...

YVW! That site has many calculators, a recipe formulator, recipe databases, and whatnot, all for free and everyone to use! Disclosure, they are related to HomeBrewTalk forums.

Welcome back to homebrewing and our forums!

They're excellent! I have ordered from them many times in the past, including older stock (1-2 years old hops), and had no issues. They are domestic hop growers, and also buy bulk import. When I ordered from them I found a 4 pound order minimum the most economical once you include shipping...

Cleaning and sanitizing are 2 different processes. Unless we use an autoclave (or an oven), we don't sterilize, we (merely) sanitize, and for most homebrewing purposes, that's all we need to do. Sodium Percarbonate is a cleaner, not a sanitizer and definitely not a sterilizer. It's related to...

Here's a handy priming calculator, for different kinds of sugar: https://www.brewersfriend.com/beer-priming-calculator/ Best is to weigh each sugar addition, not relying on a measuring spoon. Or at least calibrate it. Alternatively you could dissolve the right amount of sugar for the whole...

Also allow extra space for the disconnects and tubing, all connected. For instance, most regular QDs have their tubing connection at a 45° angle pointing upwards. They requiring quite a bit of extra space above them for the tubing to curve.

Covering the (wooden) collar with sheet metal sounds like a lot of work. Most homebrewers just stain/varnish or paint it. And leave the inside foam exposed. The sheet foam insulation we put on the inside we call "foam board." It's quite hard and the surfaces are smooth. Comes in various...

That looks like a pellicle, yes. How long has your cider been in that carboy (since you racked it)? That huge headspace (containing air, 21% oxygen) is probably part of the cause. A wild yeast may have crept in at some point and they need oxygen to grow a pellicle. I'm surprised it didn't...

Good to hear your cider turned out well! You must be doing most things right to get there. Most homebrewers aren't. It takes special equipment and process to filter without oxidizing your alcoholic beverages. Gravity and time will crash out pretty much anything suspended. And bottle dregs are...

Find suitable (plastic) containers with a screw lid (such as from peanut butter or mayonnaise) to store PBW, dextrose, etc. in, and label accordingly. When you fold over a piece of plastic wrap 2x (so you get 4 layers) and put it over a jar opening, covering the threads, then screw the lid on...

How did they end up in unlabeled containers? Especially the PBW comes in it's own well-marked and very recognizable tub.

It's always interesting seeing a 120V plug/device connected to a 220/240V European outlet... Since the plug/cord is green, something to do with Christmas perhaps?

The film that has formed on top, along with the white flecks, looks to be a pellicle, yes. Pellicles are usually caused by a wild yeast (possibly by certain bacteria, not sure), that is slowly taking over and turning your beverage sour. Pellicles or their remnants are not harmful and are safe to...

Oxidizing your beer is a potential enemy when using filter systems such as those. Unless you can liquid pre-purge the system using CO2 or N2.

If fermentation restarted I'd think the OP would be sweeping glass shards by now, not looking at a small plume of sediment: @pdbolt Have you opened and drank one of those bottles yet?

Although not much will grow under CO2, for good measure I would use a cleaner, rinse, and sanitize them too. then shake out and let (air) dry thoroughly, before reassembling. If in a hurry to dry, a hair dryer can be used at its cold air setting (don't use heat!!!). Just put all the hose...

If I had to guess, it's sediment that gets re-suspended when handling and moving the bottles. When storing (aging) your bottled ciders (or other fermented, then bottled, beverages), usually under cool conditions, they'll get clearer over time due to residual yeast and other suspended solids...

I noticed the asterix I left in my previous post. So for completion: * Except when brewing on location and at events such as Big Brew, there are usually only a limited number of 120V outlets available, and seldomly 240V ones. So brewers will bring their good old propane rigs for those very...

That's a bit off topic isn't it? Besides, I wouldn't consider your system "simple" by any definition.