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Glad you found the reason! This one makes a huuuuge amount of sense. For what it's worth, I think many (most?) people, including myself, do not sanitize their immersion chillers before putting them into the boiling wort. The boiling does it for you! I typically put mine in with about 10...

I've seen the WSM around online ($340 up here, unfortunately) - it seems so similar to this and this ...just $250+ more. What is the difference? Quality of materials? Size? Before moving, we had a nice little Weber charcoal grill that sat on the ground that was around $40 new in the US.

Mmmmm...apfelwein. I'm drinking some right now out of a wine glass (portion control, haha!). My apfelwein is only a few months old - although my wine palate is not very refined, to me, it tastes like an $8-10 bottle of white wine here in Canuckistan. AND I LOVE IT. I also have some carbed...

I've been contemplating getting my husband a smoker for his birthday in June. We currently don't have any grill (long story....) and honestly aren't that interested in having grilling capabilities. What would be a good way to smoke ribs/brisket/etc. on a small scale? I want to keep the heat...

I've got this boiling right now. I grew up in WI, and Spotted Cow is my husband's fave beer, so that inspired him to help out on brew day today. It's been 2+ years since we were back in WI though, so I am not at all in a position of telling if the recipe is a successful clone. I'm sure it...

What does it taste like? Does it taste dry?

I'm having the exact same problem - I have a closed keezer with picnic taps (so not concerned about temp of lines), and now that I'm kicking my very first keg, the pours have switched from perfect to 80% foam. PSI has not changed and was set at 12 for the entire time (set and forget).

Mounting it to the collar is easy peasy. If you weren't building a collar, I would suggest using industrial strength velcro. I have my manifold held in place on my no-mod keezer using the velcro and it does. not. move.

Wow, thanks for the link! Great prices, and shipping was only $2.75 to Canada (despite current "free shipping" promotion, lol). I'll definitely be racking into a few beans. :) :)

My personal experience was aprox 48 hours from bottling to pasteurization. However, I relied on a 16 ounce plastic coke bottle to give me some indication.

If you are carbonating dry cider, it's no more difficult than carbonating beer. Carbonating sweet cider, on the other hand, requires more thought if you aren't using a non-fermentable sweetener.

Maybe I'm supposed to know this, but are you a professional brewer? A required "donation" for "tickets" is playing cute with a law that is serious about preventing unlicensed sale and distribution of beer. I'm not saying that you will get caught or prosecuted, because clearly you are small...

Have you tried a few bottles? Maybe you were unlucky and got an infected bottle the first one you tried.

I've done one batch and had one bottle break, but I think that was due to a manufacturing error in the bottle because the whole bottom just fell off the minute it got in the water and I had a bottle in two perfect pieces. FWIW, I pasteurized at 170 for 10 minutes and it's now been weeks and...

I've got this sitting in primary at the moment, more or less as the original recipe is written (couldn't find two types of chocolate malt so just went with 1 type for both). Brew day was pretty uneventful, although I did get a slightly higher volume/less boil off than expected because my...

1) Are you sure you remembered to add the sugar? 2) How much sugar did you add? 3) What temperature have the bottles been sitting at? A week is a very short time for bottle carbonation to be complete. Was there ANY carbonation at all?

It's your money to spend, which you obviously know. I think it was a little presumptuous to ask for a discount on the burners (I can't imagine doing such a thing...), but that said, it was your prerogative, just like it was their prerogative to say HELL NO. Buy online if you want, but...

Sorry I wasn't clear - the 4 lbs was for the primary fermentation. I added 2.5 ounces to 2.75 gallons of the resulting wine (I only had enough champagne bottles for just over half of the batch).

I'm currently bottle carbing after fermenting out to .998 - I'm using champagne corks and the corks are now pushing up on their cages, so clearly carbonation is happening. Not sure if I was lucky or not - I used monatrecht and 4 lbs of corn sugar added to 5 gallons of juice.

Got my grain mill, about 20 lbs of grain, and a few ounces of hops. Much more exciting was my find this weekend at The Bay - 4 Spiegelau Beer glasses for $10/set, marked down from $70. Bought two sets! (Of course, I got home and found out that one set was totally f-ed up - someone had...