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For chirstmas my brother got me a 3 gal oak barrel that was precharred. I dont know what to do with it. Iv done 10 batches of beers, wines and mead so im not experianced. I dont know what this could be used for wxcept whisy and buorbon but thats illegal here

Makes sense. There dangerous in general??????

I have a 6 gal carboy that has a hole near the bottom on the side about half an inch big. It was caused by a defect in the glass and was paper thin in that spot. Northernbrewer.com was nice and replaced it for free a couple months after purchase. Just wondering if there a possibility of repair...

I bought a deluxe kit from northern brewer early in January. I was cleaning it and on the side near the bottom broke. Not like shattered but about a half inch hole in the glass. The thickness on where the hole is is about as thin as paper almost. I'm just wondering if this is normal or a...

I took out the cider of the cold for the night and half the container is crystal clear. Is this chill and if so how do you get rid of it

QUOTE="RPh_Guy, post: 8818759, member: 233379"]You need some combination of: Patience - it will almost definitely clear on its own, given enough time. A better cold crashing method - like a freezer with a temp controller. Fining agents - so many options. Super Kleer is great. Willingness to...

I have a 5 gal batch of cider that's been cold crashing a couple day now. I have been using an ice bath and it seems that I'm not getting clear cider. After work today it cleared about 2 inches down but when I added a bag of ice to the bath the cloudy stuff covered the whole amount? ( this was...

Ec 1118

I dont want the 1.110 sg yo ferment all the way. That would be too much abv. I was hoping the cold crash would drop all the yeast and the pasturizing would stop all future fermentation. Idk what a good sg would be to stop at

So I have some cider fermenting at yhe moment. when calculating my sugar I forgot to consider the amount of liquid in the frozen juice concentrate and ended up with 1.110 sg. Would it be possible to stop the fermentation early like around 1.03 or 1.040 so that I get some sweetness. I would be...

I'm trying to make a hard seltzer. I'm using ec1118. I used the correct amount of yeast nutrient and kept it at 68 degrees. I checked it at the 2 week mark and only have a 1.020 sg. The og eas 1.032? Any ideas?? Was expecting .997 or 1.0

I just want to hear some stories where something went completely wrong or you forgot to do something or messed up

cause honestly the carboy room would be better off for a Belgian wheat beer iv been wanting to try:ban::ban::ban::ban:

omg would it be rude if I just fill the bottles with cobra and a little vodka for extra umph and say look I made a better cobra??cause I have vodka and im sure buying the cobra would be cheaper than ingridients

lol I already bottled them yesterday. I got 15 cobra bottles of cider. I thought they would be okay since its cider and doesn't have hops in it. I didn't take the labels off and they kinda look trashy in the corner of my closet :ghostly:. I feel like worst case scenario is the gases escape from...

it is usually around 65 to 68 degrees. im not quite sure what to base volumes of CO2 off of? I want carbonation that is similar to a normal ipa you get in stores. The recipe says its a pale ipa.

okay so the online priming calculator says to add 3 oz of corn sugar but the extract kit says to add the whole 5 oz packet?? will the 2 oz difference make a bottle bomb?

How much splenda would you reccomend for 5 gals? My sg is stable at 1.000. The cider is a little tart/sour. I dont want sweet sweet I just want to bring out that apple flavor more

Also will cold crashing affect carbonation st all in my beer or cider?

I do not have equipment to limit o2. The kit came with the the 5 gal brew bucket and a bottling tube the allows flow of pressed against it. I will check the hydrometer reading tomrrow and bottle wed night as that's when my bottles come in. My bottle collection is only at 24 and have 24 on the...