Recent content by BigCypress

You are correct. They are 3 gallons. Sent from my iPad using Home Brew

Here's my fermenting fridge. Sent from my iPad using Home Brew

Another option might be using smaller carboys for your primary. I only brew 2.5 gallon batches since the 3 gallon carboys fit fine once you take the shelves off the inside of the door (at least in mine ... measure before you buy). They are a little tall, so an airlock won't fit, but I use a...

Plastic carboys (I have 2.5 gallon Better Bottles) are just fine. The dimensions work better for me with my fermenting fridge and preferred batch size. No issues. Sent from my iPad using Home Brew

The first batch is always the most memorable. I'm guessing your LHBS guy is annoyed that you won't be buying any of the 5 gallon kits he has to sell. As a consumer, you're the one with the choice in who you do business with. Anyway, I switched over to small batch BIAB a few years ago. I can...

I would have dumped it, too. Better safe than in the ER.

Can't help you much with lagers, but for ales I usually keep the temps in the mid-60s (Farenheit, so about 17-20 C) until primary fermentation ends, then slowly bring it up to about 70 F (21 C) and let it sit in primary (I skip secondary) for about three or four weeks total (from brew day to...

So much metric makes my brain hurt. :) I'm assuming that you're using a bottling bucket. You want to boil your priming sugar in water and allow it to cool down to around room temperature. When you're ready to rack, first pour the sugar syrup into the bottom of the bottling bucket. Actually...

Hey, guys (and gals). I've been brewing a few years and came across a (potential) problem recently that I've not experienced before. Anyway, because I switched jobs, sold my house and moved I hadn't brewed in about six months. I got back into action with a one-gallon batch of NB's Caribou...

I've bought a bunch of stuff over the years from Northern Brewer and never had a bad experience.

I would be wary of buying liquid yeasts online, especially living in a hot climate like Houston. Maybe your experience would be better, but the only time I bought a smack pack online they were cooked by the time the shipment arrived.

You can do partial boil extract batches on the stovetop. That's how many, many folks start out.

With the 1-gallon carboy, you pretty much have to siphon. It doesn't have the wide open mouth of a fermenting bucket, and the opening is too small for a sufficient funnel to pour right from a kettle. Or... I used one of these little carboys today for a small batch of mead. Sanitized a regular...

I have some bad news for you. Due to your actions of adding healthy yeast, you've apparently made beer. It's only a matter of time now until your basement or garage is filled with buckets, carboys and at least 15 miles worth of plastic tubing. Godspeed, friend.

What kind of beer is it? The only way to tell if fermentation is complete is with a hydrometer. I wouldn't touch it for two weeks.