Cool. They should have a 100 beer sampler tray.
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It just seems odd that we have been serving beer at festivals for years and this is now just coming up.
Flying under the radar apparently only works so long until somebody notices and makes an issue of it.
For the last 5 years I've experimented with different yeast to make ciders. I have found all of the yeast to ferment down to FG of 1.000 or even .995 with apple cider. That being said my best experiences have been fermenting at around 60 F using a Kolsch yeast or using any lager yeast fermenting at 50 F to 55 F. In my opinion the wine yeast and champagne yeast have fermetned quickly and scrubed out most of the apple flavor. My belief is a slow steady fermentation will ferment out the cider and leave more apple smell and flavor. The other key is to add nutrients much like mead makers do. Cider just doesn't contain the nutrient levels a wort would. I use Fermaid K and DAP doing small additions as the gravity goes down. Over the first 3 to 5 days I take readings with a refractometer (adjusting for alcohol) and make additions based on the gravity. I use a mead making spreadsheet but only input cider. I also will adjust my acid levels so I am between 3.8 ph and 3.2 ph at the end of the ferment (I suppose you could adjust at the beginning). I use malic and/or tartaric acid to drop the ph. The link to the mead making spreadsheet I use is on Hightest's Honey Haven site http://home.comcast.net/~mzapx1/
I read a piece on another forum about a guy who was building a DIY peristaltic pump from some silicon tubeing, a couple of skateboard wheels and an axle/motor thing. basically, if I remember correctly, the skateboard wheel pressed the tube between itself and the inner wall of a cylinder so when the axle rotated it would continuously squeeze the tube as it goes around. a couple of wheels keeps the action going constantly.
well that's about as clear as mud, but perhaps some of you engineer types can make something of it.
i wouldn't use a pump where the cast iron touches the beer/wort. Too much risk of it picking up off flavors.
There are entire threads devoted to the rehydrate/don't rehydrate debate and some strongly held beliefs.
Based on the lag I experienced without rehydrating, I'll probably stick with rehydrating.