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If hes been brewing 20yrs or whatever and plans to contine with beer and/or cider, a 5 gallong kegging setup is only about $200-$230 and is money well spent.

Heres another one of Garys posts: Id like to think this will get you banned on any home brew site as it has absolutely no relevance to anything. As a member of BA I say dont let the door hit you on the way out. Hmm so you are right and anyone who disagrees is drinking the coolaid huh...

Are you guys sanitizing the valves regularly? If so, how? Mine was an absolute btch to get leak free and Id hate to disassemble it frequently...

That sounds about right. If you dont have a scale, I prefer a slight over pitch over an under pitch. YMMV.

Pitching a whole sachet of dry yeast into a 1 gallon batch is an over pitch. Use a calculator like mrmalty to determine pitch rate.

The easiest way to have a sweet and carbonated cider is to kill the yeast, add your sweetener then keg it and force carb. The same principals apply to cider as they do to beer. If you add sugar post fermenation without killing the yeast, the yeast will ferment the sugar. If add sugar right at...

Thanks for elaborationg on your initial response, very informative. I actually do 2-3 gallon batches of 1.070 or less gravity in a 5 gallon corny so Im not overly concerned with blow off. I havent decided if Im going to let it naturally carb or leave it 4-5 psi for the duration and force carb...

Whats everyone setting initial fermentation pressure at? I have my valve set to about 4-5psi

Interesting combo

Pretty sure he said 10 Days not 10 weeks...

Sounds more like an infection to me. Vomit can be a symptom of lacto

@ThinBrewLine Ignorant statement

I just checked on my first sour. Its about 40 days in. I was planning to rack to secondary soon for the long haul storage. However Im a little concerned about he powdery looking white spots here. The beer is smelling Awesome havent tasted it yet but it smells good like a sour should. If this is...