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I'd be careful with 2lbs of flaked maize in something this light. You'll end up with a cornbread taste. A little corn goes a long way. The flaked rice itself shouldn't have provided any read flavor, just a boost in alcohol. I WAS going to brew this last weekend, but didn't have the...

Don't think so. Have you seen the price of those Britta filters anymore? You come out ahead buying the good stuff to begin with.

Forget what yeast. I'm still stuck on "4lbs local buckwheat honey" That's going to have some kick to it. I've done a 1:3 ration buckwheat to wildflower and it still had a strong buckwheat flavor.

I keg, and I bottle. And I also bottled a batch yesterday. 54 bottles total. Actual bottling time, about 60 minutes. For me, bottling allows me to keep a good variety on hand and ready. Since my mini-fridge only holds 2 kegs. And 2 products I highly recommend for bottling, a vinator for...

What I can never understand, is why the long soaks with anything? OxyFree (Oxyclean without the scent and some other stuff) and 20 minutes in HOT water is enough to strip any paper label I've come across. And usually 1-2 hours tops to soak something for a cleaning.

I'll put in another vote on the Colonna. I've capped 100s of twist-offs without a single bad one. Some people comment against the plastic construction, but trust us, it's not an issue.

I use a Colonna bench capper/corker. Caps my used twist-offs without a problem. Great seal.

It's stabilized, backsweetened and bulk aging right now. Looks like 5 gallon of merlot in the better bottle. Super deep red color.

Clean ahead of time, sanitize just before bottling. Get yourself a vinator. It'll add 5-10 minutes onto the whole process, but you know your bottles are sanitary.

There are plenty of postings out there saying either eastern or western buckwheat has the barnyard smell. But I'm seeing more and more saying it's all dependent on what buckwheat varieties the bees visit. I recently did a buckwheat mead in a 1:3 ratio to wildflower. The strong buckwheat is...

My father-in-law gave me an older bench capper like the one you posted from Midwest. I tried to use it once before I broke down for the Colonna. If you look around, you can find one a little cheaper. Just make sure it's the capper/corker. Some comment on the plastic construction, the body is...

I highly recommend the Colonna capper/corker model (others will stand behind it as well). The capper/corker is a heavier duty model than just the Colonna capper, it will cost a little more, but works great on all bottles (including twist-offs) and corks wine bottles with little to no effort...

Brewed this batch on my birthday, so calling it "Bigneck's Big Bad Birthday Barleywine". Going to try and make it an annual thing. So hopefully in a few years, I'll be able to compare differences between batches that are aged in yearly increments.

Bottled a 4-gal batch of my variation of the 090909 Barleywine yesterday. No haven't moved to kegging yet. I don't mind bottling at all. I've got a process that works for me. It's 5-weeks old, been at a stable gravity for 2 weeks now. And smells incredible, but still a powerful bitter...

The pourous structure of the nutrient creates millions of points for the formation of bubbles (much like activated charcoal). Same thing will happen with sorbate or really any dry addition. By hydrating or disolving in any fashion that would remove the possibility.

I'll give this thread a bump with my weekend experience. I've got a 10gal round cooler MLT (the standard build) and a 12" SS false bottom. While I don't think it would ever lift on it's own, but because of some figorous stirring, I managed to get a little grain below the bottom which...

Don't give up on the Oxyclean just yet. As others have posted, 24-hours is a long time. Anything over 2 hours is asking for a film. And as Killian hinted to, a cold solution is the worst. Hot water will keep the minerals and oxy in suspension. Start hot, and rinse with hot water before the...

For a smaller batches I picked up a couple 4-gal buckets from Lowes. They are HDPE and marked every 1/2 gallon (fairly accurately marked actually).

A stronger vinegar solution may be needed. Or proper mixed Starsan. The beer will probably taste OK, but I'd bet poor head retention. I've found when using Oxyclean the trick is proper mixture, and HOT water. Start with hot, and get them out before it cools. I've never had a label hold on...

I've got a small batch of Cider going 3 gal Motts apple juice 1 lb dark brown sugar 1 pack S04 Ale yeast Will stabilize and backsweeten with AJ concentrate then bottle The yeast are holding together in large globs moving up/down and the thing looks like a giant lava lamp.