Recent content by ChuckE

Beer yeast slurry... probably hefeweizen. Another question- would there be a problem leaving the apple wine in the primary for up to a year? Or, at what point should I transfer to a secondary?

I brew beer regularly but I'm a wine neophyte. I got the idea of doing ApfelWein from HomeBrewTalk.com. Any advice to better the wine would be appreciated. It starts with 5 gallons of normal, off-the shelf apple juice. 1 pound of cane sugar is added, then 1 package of Cote Des...

Brewmasters Warehouse has a Brew Builder set up where you can pull up or build a recipe online and buy it complete from them. You can do 5 gallons, 1 gallon or any size. http://www.brewmasterswarehouse.com/brew-builder http://www.brewmasterswarehouse.com/recipes

You need to use a 6 gallon container for a 5 gallon batch to allow space for the krausen.

White Labs has WLP940, Mexican Lager Yeast.

No_Chill_Method

I don't see how that can happen. You can make the connection under the sink... add a valve and hose it up to the sink. Or you can use the No-Chill method and not worry about the wort chiller.

A frig from Craigslist with a Ranco 111000 temp controller.

Agreed. The phobia against cane sugar is yet another bit of conventional wisdom that's bunk. True, too high a percentage of cane sugar vss other fermentables does give a cidery taste, but at this amount- nada.

That's the conventional wisdom, but like the Heat Side Aeration myth, it's just a bugaboo.

I have an immersion as shown above, but most brews get the No-Chill method. http://www.homebrewtalk.com/wiki/index.php/No_Chill_Method

Hoss, if you have a 10 gallon pot, you don't need to buy one. The thing about not brewing in aluminum *was* conventional wisdom, but aluminum has been proven to be A-OK for brewing. If the pot is new, you want to season it. To do so, fill with water and boil for a while, dump and rinse...

I see you're in Louisiana. Those aluminum pots that are used for crawfish boils work fine... even the cheap, thin walled type. That said, you can do a 5 gallon batch with a 4 gallon pot. Boil 3 gallons as you would 5, using the same amount of extract, hops- then add it to 2 gallons of...

It's just a pic I found on the internet.

The 6.5 gallon carboy would be perfect to ferment the standard size, 5 gallon batch of beer. You need room for at least an extra gallon to allow for the krausen. If you don't make this allowance you WILL end up with a mess. Below is a pic of beer krausen. You'll need to boil your wort...