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Old 02-21-2006, 05:46 PM   #1
tim.jamison
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Default Water Cooler Tub?? Help!

You know those things that they turn upside down on water coolers?? Could I used that instead of a glass carboy and would glass carboy fittings work with one of those??

I want to try to "blow off" thing that is suggested a lot of times but I don't have the $40 to shell out right now for the glass carboy, I am working with plastic buckets right now.

Help me out!!

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Old 02-21-2006, 05:55 PM   #2
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I think the consensus is that the plastic those things are made from is too oxygen permeable to be used as a secondary, and they're too small for a primary.

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Old 02-21-2006, 06:33 PM   #3
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Why are you eager to try a blowoff tube? It's a mess and has no real advantages. Maybe some disadvantages in terms of losing head retention and viable yeast.

Fermenting in a primary large enough that you don't need a blowoff is the best way to go. So plastic buckets are fine for a primary. Glass is a better secondary for the reason El Pistolero cited.

Cheers

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Old 02-21-2006, 06:38 PM   #4
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I use secondaries. :p
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also.... $40 for a carboy!? That's highway robbery!

Does the $40 include some shipping charges or something?

For reference, my LHBS sells 6.5 gallon carboys for about $23.


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Old 02-21-2006, 07:34 PM   #5
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There seems to be a flavor that is consistent in all my beers and I thought using the blow off technique might help. Thanks for your advice.. I will follow it!

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Old 02-21-2006, 08:01 PM   #6
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I just transferred my amber ale into one of those water cooler tanks. They are the same sort of plastic that the Better Bottle products are made from. Yes, it is oxygen permeable, but everyone reports that not enough oxygen passes through the container over the usual 2-3 weeks to make a differenece. Beer should be fine because it is so quick, but I wouldn't do a wine or a cider in them.

I'm using size 10 stoppers in mine; the opening is significantly larger than any of my carboys.

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Old 02-21-2006, 08:06 PM   #7
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Quote:
Originally Posted by tim.jamison
There seems to be a flavor that is consistent in all my beers and I thought using the blow off technique might help. Thanks for your advice.. I will follow it!
Nah. You don't need to blowoff to get clean tasting beer. It's something else.

Do you extract or AG brew? If extract, I bet that's where the flavor comes from. The more actual grain you use (with AG being the best scenario), the more like "real" beer your product will taste.

Do you use a good liquid yeast strain? Try the Chico Ale from White Labs or Wyeast. It's clean as a whistle and will eliminate yeast as a problem area.

What is the flavor that you are getting?
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Old 02-21-2006, 08:16 PM   #8
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Quote:
Originally Posted by Janx
Do you extract or AG brew? If extract, I bet that's where the flavor comes from. The more actual grain you use (with AG being the best scenario), the more like "real" beer your product will taste.
Are you suggesting that extract is made from something other than grain?
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Old 02-21-2006, 08:23 PM   #9
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i am really not sure how to explain the taste i am getting. i brew extract.. i am college student who lives in the dorms.. so all grain is a little too much for me i am guessing.. if its cheaper and better i would love to try it but eh.. i don't know if i have the time for it right now

all my beers have tasted didn't but there is one flavor that stays consistent.

i have tried all white labs and then just cheap dry yeast... white labs seems to be much better.

my last batch is really great. i just got the cheapest pale ale for austin home brew supplies and threw in some pasturized grapefruit during sec. ferm. it turned out wonderful.

i guess maybe i was getting to much of a hoppy flavor in my honeywheat and fat tire clones but to be honest, i didn't realize that i wasn't suppose to put the entire bags of hops in the wort. i saw it was like .5 ounces instead of 1 whole ounce. everything i have done since then has been really hoppy like the pale ale so i might be fine.

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Old 02-21-2006, 08:26 PM   #10
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Quote:
Originally Posted by Walker
Are you suggesting that extract is made from something other than grain?
I don't know if you're being sarcastic or not, but, yes, ABSOLUTELY. Extract is made from all kinds of sugar. There are no laws regulating it, and ingredients aren't posted on the package. Analysis of various extracts has found that virtually none of them are free from non-malt sugars.

Extracts contribute all kinds of off flavors in my experience. If they have a lot of sucrose, they can be very cidery.

If extract brewing made beers of the same quality as grain brewing then commercial breweries would use it. You'll never get the complexity or good clean flavors out of extract that you can with grain.

Not to say that extract brewing is a bad thing. It enables almost all of us to get started in this thing. But if you really want to make the best beer you can, you need to eventually end up doing AG.
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No, don't you give me none more of that Old Janx Spirit
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Won't you pour me one more of that sinful Old Janx Spirit
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