Recent content by crazyjake19

I ferment all my ciders with Nottingham. It flocculates very well, and in my experience it does clear very well, very quickly. I harvest and repitch Notty for many generations. On the few occasions I found myself without any, I used S04 with good results as well.

Currently have a blueberry melomel, a bochet cyser, and a Viking Blood just about ready for bottling to free up some fermenters. Planned for this year are a campfire mead (still formulating the recipe), another blueberry melomel (local blueberries again), a strawberry-jalapeno mead (with...

I've been using the free version of Taplist.io and though it has limited functionality, it works for me. We only use it when we have guests over for the "coolness" factor.

For my nitro beers, I keep them at a low carbonation level and serve on 100% nitrogen through an Intertap "stout spout" at around 30-35psi. Many nitro beers (Guinness draft for example) have a very low carb level anyway, often the residual carbonation from fermentation is sufficient.

For all-grain, you'll typically be adding all your grain for the full mash. Steeping grains is more of an extract-brewing thing.

You'll be just fine. The temperature of the active ferment will be a few degrees higher than ambient.

To each their own, but when my lagers are done they go into a keg and into the keezer at 38F-ish hooked up to CO2 to carbonate while they lager. Anything that settles out from the cold crash will get blown out in the first pint. I don't use any filters or finings/clarifiers of any kind.

4lb jar of PBW

I don't brew them nearly that often - maybe 3 or 4 per year for me. I've been fermenting and serving mine from the same keg with great results. Nothing fancy on the dry hop - just open the lid and gently lower in my dry hop bag. The longest I've had one in the keg was 4 weeks and had no signs of...

Nah. Cars are built to be outdoors. Tools and brewing equipment were not. Easy choice!

My favorite inexpensive SS pressure fermenter has always been corny kegs. Never found the need for anything more. A sanke keg would work as well, but I only have a few as opposed to a dozen cornies.

I've eaten a handful before, after the mash. I've made breads, pizza crust, and pretzels with them. I've dried it and used it to make granola bars (my favorite use). Now, it all goes into the compost. We plan to get ducks next year so then a portion will go to them as well.

I haven't used that particular one, but in the past I had a no-name $10 pH meter from Amazon. Seemed to work fine for a year or so, and then I bought an Apera PH60 which was much nicer. The cheap meter was fairly close to the calibrated Apera so I continued using it for a while longer with my...

Two 1-gallon glass carboys for a wine and mead that are both currently in primary.

Oh man I love stroopwafels, got a few containers in the pantry right now. For a beer, I'd either add them in the mash or do what others have mentioned and maybe brew an amber with caramel malt, vanilla, and cinnamon, maybe some honey malt or actual honey in the fermenter. Either way, I can...