Recent content by _dani_

Yea that's the plastic piece. We wipe down the bag and cardboard box it comes in (so no particles fall of), and sanitize the area that we cut off. We don't let any part of the bag touch anything though. We also sanitize the scissors used to make the cut and everything. Can't sanitize the entire...

Thanks! This is great. Looks like the only thing we are missing is the bottling bucket! I can't believe we never thought of that. Not even the local shop we get our supplies from suggested it. Looks so much easier. Thank you!

About the sugar. We use the fermentation bucket as our 'bottling bucket'. Maybe that's where my confusion lies. So we rack to the carboy, then back to the primary bucket after it has been cleaned and sanitized. Our process still greatly relies on the instruction with each wort, but we are...

Sorry, I re read all your comments and have replied to multiple. So, if we don't transfer to a carboy for secondary, how do we mix in the sugar? There is always so much "gunk" on the sides and all the dead yeast at the bottom. Do you just mix all that in, or do you use a second primary for that...

Thanks! Thankfully we have a beer fridge so that will work!!! :)

Hey!! I posted an update and not sure if it notifies you, so here I am in case you are interested. Also, thanks for your reply. I will look into sour beers, and am super curious about how this turns out. If you do not secondary, do you just mix your sugar in directly, even will all the dead...

Hey, I posted an update if you are interested. I am not sure if you get notified, so I am replying to you directly as well. So... I definitely smelled/tasted a bit of what may have been acetic acid or ethyl acetate. When I described the smell the first thing that popped in my head was acetone...

UPDATE: Story time. We didn't bottle right after I made the post. Frankly, neither of us wanted to deal with it and weren't sure if we would even bottle it. Finally today, we were both fed up with seeing this sad sad beer and decided to do something about it. We didn't have much time, so we...

Oh we fully sanitize everything and never skip a step. Clearl I just noticed I could directly reply to you. I did in a post haha. THANK YOU!!!

Thank you so much. Will def bottle today and see how that goes. I'll update here too so future newbies have some more information!

I'm sorry if this is in the wrong forum. But we are still fairly new to brewing. We have done maybe half a dozen to a dozen bought worts with no problem until this one. We got super busy and went away on a trip and didn't move it from the primary to the secondary. I browsed briefly and got...

Hey thanks again for your reply. May I just ask you to clarify. It sounds like you skip secondary fermentation? I think we will continue to do secondary as this open up or primary since we only have one, but have two carboys. Ultimately it sounds like there is no rush to bottling, which we...

Yea see this is a bit confusing. Both "instruction" booklets for the two beers we have done say primary around 3-5 days (or until gravity is stable I guess). So you leave yours regardless in primary for longer? This is great. Learning what other people do. Thanks :)

So a bunch of you leave the primary fermentation way past 5 days even after it is done? We are new so of course we follow the instructions because we don't know any different. Like I said, our Munich was done in 3 days but we let it go to 5. Would some of you leave it even longer because it...

Pitched at 20 C i believe. Made sure the wort was also at room temperature.