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A proper Reuben is tough to beat. I like 'em all, I think.

Yes, this IS the winemaking section. Heaven forfend. I do wish to apologize if I offended the more refined and rarified, delicate sensibilities. I denounce myself!

It isn't really a "technology", but the "Nutrition Facts" labeling on food items. When I was younger I thought they were silly. When I decided to lose the spare tire and fat some years ago, they were quite handy. I pay attention so I can track calories, protein content, carbohydrate, vitamins...

Hope it isn't bad form to bring up an older thread, but I sure do love the internet search engines when it actually understands my question. I figured (rightly) that this question has been asked on this forum. Sho nuff. I was "wondering" if there were any viable Yeast yet alive in my 2 year old...

I did a real deep dive on this prior to bottling, getting as much information as I could. Let the other guy make mistakes, and learn from them! I'm confident in my techniques. Basically I'm of the opinion IF someone is certain the beer is done fermenting, proper sanitation is adhered to...

Yeah, it's kind of wacky. Hefes are apparently pretty tough to get right, there's a lot of different things going on. I tried many many different styles of beer "over there", and I (mostly) liked them all, and while a basic Pils is quite good, I kept circling back to good ole' Hefe Weissen. This...

Not sure your location or what the temperature is right now? Can get some beers to drop pretty bright, pretty good clarification with simply "cold crashing" alone, the fermentation vessel. Typically this time of year around these parts the basement is in the low 60F. range, about right for some...

When it applies to lawsuits, it won't be the Feds that cause trouble. Maybe individuals get too wrapped around the axle on some of this stuff, but the bottom line is if you have assets, you need to protect them. If an attorney decides it is worth the trouble to sue, they will. "Judgment proof"...

Guess I'll have to order some 3068 and give it a try. Maybe a little warmer on the fermenter.

I like to boil the priming solution for a few minutes to ensure no spoilage critters are contained therein. The exact amount required when using table or cane sugar differs slightly than when using corn sugar. A lot of people use cane sugar because it is less expensive than priming (corn) sugar.

I definitely ran a bit on the high side of carbonation level on my first batch. It's kind of a close run thing. What kept me out of the red zone - "Measure - Don't Guess". I've seen this movie before Use the priming calculators. Weigh the ingredients. Make sure the beer has reached final or...

What helped me is the bottling charts. Be accurate in your measurements when inputting those numbers into the tables. For example they are usually listed or advertised as 5 gallon batches. Typical yield though in real life might be say 4.5 gallons. Then they talk about temperature. This affects...

Newby extract (DME) brewer here. Made 4 batches since November, and I would judge they are excellent beers in a practical sense, but they aren't really true to style. Totally drinkable, and I like them very much, but they just don't grab me the way a good Bavarian Hefe does. Can I really expect...

Well I took a fuel sample, and it looks to be 1.012, more or less fully attenuated I expect. 6 pounds of DME in 5 gallons, I didn't bother with taking an OG., would have been somewhere around 1.05x I expect. However comma noticed a slight yet distinct ... odor emanating the fermenter, redolent...

No, why do you ask?

I'd not heard of the issues with glass carboys until it was pointed out on the forums. Knowledge is definitely key, am very cognizant now of the potential hazards, have a pair of "grip" gloves that I use for handling and am very careful. They don't seem particularly difficult to clean provided...

Surprisingly it is not unlawful under federal regulations to own a still, but it is unlawful to use it, with some exceptions. Small scale distillation for "essential oils" or somesuch. And of course with proper permits, for fuel use in automobiles. State and even local laws, are much...

Do your homework, there are plenty of online resources as well as print publications. The brewing forums are excellent, like most hobbies or DIY routines there are always going to be generally accepted practices and standard operating procedures. Many times the benefit is mostly learning what...

I hunted around for a warmer location for bottle conditioning as well. Some advice in baking circles (for proofing dough) sometimes suggest above the refrigerator. In my situation it didn't seem anything special, hovering around 65°. What I did find was under the kitchen sink maintains 75° to...

Well ... OK. It's just ... different than the previous brews I had to wonder. Previously visible signs tapered off after a few days. Fermenter is ~ 5 degrees warmer location than the earlier beers however. And I suppose with repitching a much greater yeast cell count? Was I underpitching...