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hey guys! so here is what im looking at. i have a 4 tap jockey box that uses sanke couplers that i use every week. what im looking to do is have a rinse/sani corny keg to clean the lines after use so it doesnt sit until the next use. since corny kegs are the most practical way (that i see...

on my first batch of skeeter pee here.. used sparkalloid to clear a few days ago.. cleared within 72 hours so i figured why not rack it and back sweeten it. well. i guess the sorbate and Kmeta didnt have time to do what theyre supposed to do, and it seems as though after adding my...

just finished clearing my first batch of pee with sparkalloid.. racked into new container and backsweetened. its still tasting a little hot though.. should i wait on bottling even though the directions say there is no need to age?

thanks for the response. ill give it a whirl with 3 rackings (seeing how youd probably know pretty well how this thing goes, judging by your sig) and see what happens. :mug:

ive got my batch fermenting like a champ right now, but looking at the directions it calls for what seems to be like 4 or 5 racks into different vessels.. how important to you think this is? i understand its for clarity, but if the recipe calls for the use of a fining agent.. why all the...

yeah it does.. the thing thats tough for me is that ive never done a wine or anything other than beer so the activity is very different looking than what im used to. i see tiny bubbles rising to the top.. which i know is a good thing.. but at what bubbling point should i feel okay about adding...

question for ya daze.. (or anyone else with an answer) ive had my starter going since last night as per your instructions.. added a bit of the SP must a few hours ago.. how active should i wait for the starter to be before i add more SP.. or add it to the SP batch itself? the apple start had...

i was planning on starting a batch of SP very soon, and was planning on going the dry yeast starter route (a la Dazes instructions and i was wondering what you guys thought of using distillers yeast. i have a packet of red star champagne yeast i was planning on using, but im also curious how...

subbed. very curious about the turn out.. sounds like a fantastic start!

^^ either that or it doubles as a pot still... for water distillation of course. ;)

wow i didnt expect this many replies so soon! looks like im in the right place. :D thanks for all the input! you know ive been reading a lot lately about the benefits of the self cleaning action the yeast appear to have, but it still seems to be a source of a lot of debate. i honestly dont...

I just racked my brew into secondary after 7 days, which from reading the forum I've got mixed readings. Went from 1.072 to 1.018 in that time.. brew instructions say I should rack to secondary before the fermentation is complete which I know has slowed but not completed. Just curious what the...

Im curious as to the seasoned pros answer to this as well. Im a new brewer but as far as what I've read you should be fine as long as you didn't aerate it too much when you added it.

im already looking at plans for a fermentation chiller, and i see what you mean atonk. swamp i would be one of those residents.. ive been here quite a while so my ideas of 'cold' and 'hot' are a little skewed. :p i am looking at combining a few plans ive seen for different fermentation...

Hey guys! As my first post I figured this would be a good place for it to go.. anyways new south Florida brewer here.. 5 days into my first batch (though ive spent months lurking and reading) and im already realizing the difficulties im up against with the climate here. An added challenge...