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Anybody ever bottle in a 40oz bottle? I was wondering if I can find a cap for it if it would be able to hold the pressure of bottle carbonation.

Complete all grain brewing equipment, everything you need to brew beer. 1,40QT 1,20QT 1,12QT pot. Mash tun, 2,6 gallon pet plastic carboy 1,5gallon pet plastic carboy, 1 5gallon glass carboy. Copper immersion chiller. Buckets, bungs, airlocks, hydrometer, thermometers, stir plate, 60QT cooler...

Hi all, I am ready to bottle 2gallon batch of cider, it's FG is .0996. I what to use apple concentrate to carbonate and back sweeten. My plan is to add concentrate to cider, bottle let sit for 7days and then pasteurize. What should the gravity read after addition of apple concentrate. Cheer's

Hi all, I have two gallons of apple cider that has fermented to .0996 from OG of 1.050 for 2 weeks. I would like to bottle next week and use apple juice to sweeten and add some apple taste to the cider that was lost in the fermentation. I will be using corn sugar to carbonate. I just would...

Has anyone seen krusen like this? I have have not. This is my first time using pilsner, don't know if has anything to do with it. Cheer's

Hi all, I decided to mess around with building a bigger mash tun, I took the manifold from my 24 quart tun and hooked it up to a experimental 60 quart tun. I was wondering if I should make a bigger on for the 60 quart or do you think the smaller 24 quart will do just as well? I have noticed a...

Hi All, Just did a batch of all grain with o5, it took about 9 hours until I noticed signs of fermentation, that's a bit long of a lag time I usually get. So I did some searches and came across this article, anyone have an opinion about using higher temperature during the lag phase without any...

Hi all, right now I am boiling all grain batches using two pots on my stove that has a rating of 12,000 btu's, the 20quart pot with 14qts comes to a boil in 30minutes, the 12quart pot takes about 20minutes, I once tried a 40quart aluminum pot with no luck. I am thinking of getting a 27quart pot...

Hey all, I have fermentation activity but no airlock activity. First time using PET bottles, I am assuming I have a leak with bung. Any suggestions? Never had this happen with glass carboys.

Hello all, Just read a recipe for a stout and it suggested to add some soured wort to batch. My question is how much wort for a 5gallon batch and do I leave the wort out on the counter room temperature for 2-3 days covered or uncovered. I would then boil it and add it to primary. Thank's

Hi, I am thinking of experimenting by adding .50-1lb of corn sugar to my next batch of ale to raise abv without the sweetness I would get if I used my normal grain bill (9.25lbs 1.070). The question I have is, would there be an affect on the ale yeast? I was thinking that the yeast would be...

Hi all, I usually make a 1liter starter with 50ml of two-four month old washed yeast slurry, put in refrigerator, decant then step it up with a 2liter starter, put in the refrigerator until settled and decant then pitch into 5gallon 1.066 and have had good results, usually 80-85% attenuation...

Hi, I would like to lower my PH mash, what I have read is that the addition of gypsum or lactic acid to my strike water will achieve that task. What are the difference's between the two?

Hi ya all, I am driving from NJ to FL on 7/19 or 7/20/13, I have heard that Washington DC traffic is a nightmare. I google maps recommends Using 895-295-95 though DC. I then looked on Mapquest and it recommended using I-495 W/Capital Beltway/I-495 OUTERLOOP- 95. Anyone out there have first hand...

Are there any wine makers here that don't degas their wine? The reason I ask is I would like to eliminate that procedure/step.The only logical way I thought was to leave wine in carboy for a longer time to let the gas naturally disperse. Any input would be appreciated.

I was aerating before pitching and I heard a pop, I noticed big bubbles and realized my air stone detached from the hose. I then let the 02 just go into the wort and then shook like the old days before 02 injection. My question is will the stone be salvageable after thirty days in carboy? Tried...

Happy New Year to all, I have a 1 liter starter on stir plate now, it has been going for 24 hours and has formed krusen. I usually leave it go for three days and then put it in the refrigerator to let yeast settle out, then step up with another liter of wort, let that go for three days, put back...

Hello to all, I was doing a search here looking for opinions on sparge water temperature and noticed I was not doing it correctly. I batch sparge and this is what I have been doing as of last batch. I collect my first runnings from my mash, then fill my tun with 200 degree water to get to 170...

Hello everyone, I have decided to experiment with a recipe to eliminate the perceived sweetness in my other recipes I have made. I am hoping a simple recipe will achieve my objective for a dry ale. I would appreciate any opinions. 96.0 % 6.00 Crisp Two-row 4.0 % 0.25 Flaked Barley...

Hey everyone, I did my first crush today with my new Barley Crusher set at the factory setting of .039, to me it seems to be on the fine side compare to the crushed grains I get order online, what does it look like to you veterans crushers? Here are some pictures, hope they can help. I have one...