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Old 03-06-2013, 03:39 AM   #2671
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Originally Posted by Leadgolem
This.

Sure, you just need a food grade vessel the right size you can stick an airlock on. I use an old 1 gallon juice jug all the time.
Yea sounds good. I'll use my growler. I just don't see a need to use my 2gallon pale if i don't have too and let it clear In the growler.
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Old 03-06-2013, 03:52 AM   #2672
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Yea sounds good. I'll use my growler. I just don't see a need to use my 2gallon pale if i don't have too and let it clear In the growler.
Just watch out for the blowoff.
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Old 03-06-2013, 04:03 AM   #2673
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Just watch out for the blowoff.
Oh yea true.
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Old 03-06-2013, 10:14 AM   #2674
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How do you guys handle blow off in your 1 gallon fermentation vessels?
I'd love to brew a big IIPA or RIS but I'm afraid I would see massive blow off if I pitched a healthy amount of yeast with the limited headspace.
You'd be suprised...I just did a DIPA close to 9% and the krausen never reached the top. Temp control is important. I did my at 59 degrees. Also, the yeast type is another one to consider. Notty blows like a volcano, and while I love notty, 05 is far less violent and does just as good a job

I also did a Barleywine that week, at 10% I knew I would get some blowoff, so I simply planned for it by putting in about 1.15 gallons (halfway up the curve of the carboy). Surprisingly the blowoff wasn't that bad and the beer level is still above the 1 gallon mark. I realize I will have a ton of krausen in the neck but I can live with that
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Old 03-06-2013, 10:41 AM   #2675
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I fermented in my growler. It was ok, except I wanted to refill it at the local brewery more than once in the couple months it was tied up!

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Old 03-06-2013, 12:06 PM   #2676
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So your saying you can?
I meant yes. A growler with a stopper and airlock or tube. I use 1-gallon glass jugs that had cider in them. I think a half-gallon would be too small to be worth it.
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Old 03-06-2013, 12:11 PM   #2677
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Does that help?
That is bigger than the ones I used. I split them lengthwise and scraped the seeds out, then chopped the shell into pieces and put it in a 1/2 cup of vodka for a week. Then dumped it all in the primary. I left it for a week, and it seemed pretty strong at bottling. Haven't tried it yet - next week.

This is the second batch of stout with vanilla because the first one got infected. I think it is because I put the vanilla bean in without vodka - just split it and scraped it and threw it all in secondary. Maybe the bean had bacteria, maybe the secondary or hose did... who knows. But the first batch tasted really strong after 2 weeks, that's why I only did it a week.

So for 1 gallon, that bean might be too much or it might be what you want. Mine was stout, and I don't know how well that masks the flavor compared to something lighter, or if it accentuates it.
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Old 03-06-2013, 12:46 PM   #2678
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Does anyone use the 1 Gallon jugs of Apple Cider from Whole Foods to do brewing? It looks very similar to the jug you get from the Brooklyn Brew Shop kit.

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Old 03-06-2013, 04:10 PM   #2679
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Does anyone use the 1 Gallon jugs of Apple Cider from Whole Foods to do brewing? It looks very similar to the jug you get from the Brooklyn Brew Shop kit.
I use them as my primarys and secondarys and have a ton since they are one of the only juices not from concentrate readily available out there that's not super expensive (wife is on a diet that restricts not from concentrate). The juice in them makes pretty decent cider as well, just seems to take forever to clear.
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Old 03-06-2013, 04:47 PM   #2680
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I use them as my primarys and secondarys and have a ton since they are one of the only juices not from concentrate readily available out there that's not super expensive (wife is on a diet that restricts not from concentrate). The juice in them makes pretty decent cider as well, just seems to take forever to clear.
Looks like a WF trip is in order then this weekend.
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