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Fermaid-K is getting hard to find, or when I do they want an arm + leg for it. Are there any acceptable alternatives I could use, like brewvint or fermax? If not please tell me where you are getting the Fermaid-K from.

I saw the calculator @ Northern and did not understand the conversion from gravity to brix. Just looked at the one you posted and will need to do more reading to get the whole picture. Thank you so much for the conversion, I am right on the mark!

So brew day was two weeks ago, first time ever doing full grain and I did a BIAB method. Right before pitching (75 degrees) I was really stoked to see the refractometer show that my SG was 1.050, the target was 1.051. Recipe is a"Blonde Rye" From AHS if it matters, yeast used was White Labs...

It was...."Mr. Mom"!

You have it right Charlie, SG is starting gravity (sometimes called OG for original), you need to follow a recipe to get the correct SG/OG before pitching (adding) yeast. If your honey has lees moisture than normal then simply adjust the water you add to get within the correct SG range. When...

I'd like to repeat your question, maybe LOR can chime in about the topic of more time improving the poor judgement of fail-honey.

Indeed it does! Out of all the batches I've made it is the OB that really tastes out of this world good. I'm thinking the act of using the pumpkin is (at least part of) the point. But I prefer the way you think, so why not meet in the middle? Make the BOMM the normal way and serve it from...

http://www.amazon.com/dp/B00CO9BX6U/?tag=skimlinks_replacement-20 More accurate that judging a bubble-covered glass tube with small print through the surface tension :o

Unanswered question lost on page 62...can pasteurized honey be used, and if so what modifications (if any) are needed for the protocol? For anyone having trouble measuring the gravity, best advice ever for home brew gear is to buy a refractometer. Seriously the best $20 I've spent! More...

That is a great price...roughly equivalent to the per pound rate of 50 at a time. Do you have a site where I can place an order? I can get raw clover (and others) but cannot find raw OBH in quantity without paying a fortune.

That is for 60 pounds at a time...and includes shipping. I found 60 pound buckets of clover that is not pasteurized for 10 dollars less...but the OBH just tastes better than any BOMM I've made.

Stupid question #563,876... but better safe than sorry when spending $200+! Will pasteurized honey work? Edit to add...love the website LOR!

Yeah...those are sick dudes...and I mean that in a good way!

A question for the AW experts...I had 15 gallons of the stuff aging/fermenting at a time a while back. Then my keezer ran out of CO2, and I kept using what I had in bottles. Well I filled my tank for the keezer and finished off the bottled AW. But I just realized I have a 5 gallon carboy sitting...

Generally no...they both use the same compressor. Theoretically you could use freezer side for serving and fridge side for fermentation. But accurate control of both sides will not happen, you'd have to get lucky that the difference fit with your preference for drinking temp and recipe.

double post...grrr

LOL, nice! Was not very clear in the first pic, I thought you had that mounted to the front somehow. Sometimes the best solutions are the easiest.

Can you show a better picture of it or describe your drip tray holder/setup?

I was able to see a small amount of slightly darker brown in the sediment, mainly at the bottom of the layer views up through the carboy after siphoning off the clear. There was not much and definitely nothing black, but I avoided the bottom 1/8th or so and pitched the rest. After 24 hours...

Thanks for the swift reply LOR, you alone are the reason I keep mead in my keezer ;-D Now, I just looked, I do not see a black layer, maybe a few spots that are darker brown than the rest but not black and not a layer. Should I perhaps do a swirls a few days before transfer to loosen the...