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I got my hands on a food grade 30gal barrel and just had to put something in it, Right now its black berry season in Oregon so not having allot of money to dump into 25 or so gal of wine or beer ingredients my wife and I started pick them. 15gal of black berry later we have wine going.

So has any one just pulled the tap and stinger out of a sanke and used it like a 15.5 gal carboy? I have one in the man cave I have ben using as a light stand and this seems like a better use of its time.

So what are the signs of infection?

OK so I'm bored and I have two weeks until I can get to the brew shop. Having animals I always have wet cob running around some where and have decided to try making ale with it. I have not hops, I do have. 1qt sugar 2qt wet cob 5gal water 1 packet redstar champagne yeast I...

OK so this is my first batch of beer ever. I got a Mr. beer from a friend and it has been sitting in the closet for some time due to lack of time. I was starting my first batch's of wine and cider and figured I would give the Mr. beer a go as well. To make a long story short I got half way...

I poped the top on My cider today and it tasted.... Like what I'm not shure having nothing to compare it to. I took 1 gal and racked it to see if it turns into still cider or a bold vinegret, the rest I bottled and will let sit for a week and then pasturize using the easy stove top method...

I have 5 gal of hard cider coming along but have as yet not managed to use the 20+ gal of cider I pressed this year. With that in mind I wondered if anyone had bottled soft cider befor and what the procedure is for that. Thanks in advance. Webby

Hello to all from Oregon. New to the brewing thing, hope to learn some things. :mug: