Recent content by PilotBMP

You are a GENIUS! Thank you so much! That is a sweet trick without wasting precious bottles. :mug: Ben

Thank you for the help! I boiled the juice to kill any wild stuff. It is now sitting at 41 degrees. Tomorrow I will pitch 1lb of sugar and add White Labs English Cider Yeast. Ferment out then bottle condition for about 4 days. Each day I will check a bottle under the carbonation is right...

**EXPERIMENT** *EXPERIMENT** I will pre-empt this with a comment. I AM EXPERIMENTING!! Advice welcome, critiques not. I just collected (3) 5 gallon buckets of apples from my mom and dad's tree. I cored all of them and ran them through our juicer. I then strained the juice through a siv...

Thank you!

My completed creation!

So it is done and dialed in! Just a few cosmetic things this winter, but just an excuse to drink beer over the cold months :)

Correct I was shooting for 2.3 Here is when I put in the 40 degrees (which I used): Priming Calculator: Units: US - Gallons / F / Ounces Metric - Liters / C / Grams Amount Being Packaged: 5 (Gallons) Volumes of CO2: 2.3 (see table below) Temperature of Beer: 40 (F) (see below *)...

I used 1.1oz of corn sugar and 1.53oz of DME

I can't believe I just made this mistake: I just made a Golden Ale. Went to bottle it today. Long story short I plugged in 5 gallons of 2.3 Co2 @ 40 degrees to get my 1.xx volumes needed. Great. Mixed everything together started bottling (I think you all see where this is going). All was...

Thank you all for the responses. Here is the system I'm brewing on:

I used bottled spring water from Wal-Mart (1 gallon jugs)

Thanks EuBrew, I hope my last reply helped a little but if not I will answer your ?'s. Temp is ambient in the chamber. Gravity is monitored though out and within +/- .005 All grain Lately I've been mashing at 148 (see previous reply for explanation) Primary until the FG hits what I need...

Not all the time. For instance, last batch I made I used Irish Ale yeast for my Red Ale, this time I used California Ale for my Pale Ale. I even have been fermenting around 66-68 degrees so I get a thinner more dry finish (mash was at 148 degrees). So I was hoping for less over the full...

It seems that after every fermentation I have a cloudy, blan and grainy tasting beer. I ferment in a fermentation chamber that is a converted freezer. I have a temp controller so I can keep my temps within +/- .1 degree. During fermentation anytime I open the chamber it burns my nose with...