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There's 1 who feels my pain...

Only way to minimize it I know is to keep them just above freezing. Once the pellicle starts forming, it's eating the rest of the sugars, though, and you're likely to have a geyser when opened, if not bottle-bombs before that. I'm sorta thinking the judges might not look too kindly on wearing...

It's often called Stabilized DG. It can be mixed with a few different things to stabilize it and make it more of a solid than just gravel. Resin is 1 of those things. Stabilized decomposed granite (DG) is a popular landscaping material made from decomposed granite that has been mixed with a...

Most people leave beer in primary 2-3 weeks. It allows the fermentation to complete, the yeast to clean up after itself, and settle to the bottom. No worries if you need 4 weeks, since it sounds like you practice good sanitation. Just make sure there is plenty of liquid in the airlock so it...

These are much more relevant than "How do I brew?". A LOT of variables go into consideration. For a newbie, 1 fresh pack of dry yeast dumped into a 5 gallon that was splashed into a ferm bucket and let it go works. Not so much for advanced brewers.

I like whole tart cherries, also. I use a couple cans Oregon cherries after fermentation.

Disclaimer: I'm not an expert in these things, but I've looked into them in the past. It looks to me like what is called Decomposed Granite with Resin. They make Stabilizers/Sealers you can use on top of it. I could be wrong about what it is, but it's a place to start.

Looks like a nice Sous Vide.

Not sure if this is 100% accurate, but it looks right. I don't have access to AHA or Zymurgy either. https://www.brewersfriend.com/homebrew/recipe/view/424311/may-the-schwartz-be-with-you-

What flavor profile are you looking for? Avengard, Best, Briess, Weyermann are good all-around Pils, Barke has a bready flavor, etc. If I was doing a Helles, I'd go with Barke. If you're buying in bulk for general usage, there's not a big difference TO ME among those I mentioned, so I'd look at...

Should be. Sounds like normal sediment. Taste it. Did it taste good? That will tell you more than we can.

I've been considering a Spundit and a Blowtie. My wife might order those for my birthday. I'll tell her what she got me when they get here, or I might order her some jewelry, and not understand when spunding valves arrive instead... :ghostly:

I'm going to order 2 Blowties. For pressure fermenting and closed transfers, which 1 do you like better as-is and unmodified? I know the v1 has a better gauge, v2 has a new toy or 2, etc, but if you didn't have any and were going to order 2, would it be 2 v1, 2 v2, or 1 and 1?

2 packs should be fine for 1.070. That's what i use for that gravity. What is your fermentation temp, and how long do you let it ferment?

Late for the answer, but I got a pound of Belma when it first was introduced for $6 a pound. Good thing it was cheap... I threw almost all of it out. I think it's nasty.

I've never used them, and with such a "glowing recommendation", I'll strike them off my list.

https://labelpeelers.com/beer-making/adjuncts/flaked-maize-10-lb/ You can use that, then go here and request price match and it's free shipping at $75. https://www.howdybrewer.com/products/flaked-corn-10lb May not get the full match, or you might. Worth seeing what they'll do for you.

Put 5 lbs of blackberries from my garden into 2 bags and into some k-meta water in prep for cider. Froze them to break up the cells, then mashed them up really good. Next step... add the apple juice.

I'd just order the ingredients or even a kit from an online store. Easiest way to get everything, unless you have a real hankering to do it all from scratch. If so, there are some here who can help you with those steps. You can also find how-to videos online. I've never malted grain, and only...

Wise decision. It would get a bit tedious serving tap draft out of 12 oz cans. You'd be changing out the source pretty often. :ghostly: