Recent content by Chicagobrewer

I'm not really worried. I was just wondering what if. So, if it does turn out to be a nasty batch where should it spend its healing time?

I have a Full Moon clone brewing right now and the smell in the room just doesn't seem right. So, everyone has said time heals (almost) all beer ills. My question is, where should my beer spend the extra time to work out any off flavors that may be present? Should it be in the primary...

the only problem is... I don't have a hole saw or drill bit that big so I either spend .50 on a grommet or 9.00 on a hole saw. hmmmm.

No kidding. These guys are fast. I just posted this question like 2 minutes ago. Thanks everyone. I'll measure it and head to the hardware store.

The little o-ring on my plastic bucket fermentor (where the airlock goes) is almost cut in two from use, age, being stored for years in my dad's attic. So, where can I get a new one? Also, what are they officially called?

I'm an idiot sometimes. I google stuff constantly but not this question. Ugh, I'll blame it on the sunshine in Chicago today.

When I lived in Pittsburgh there was an excellent ice cream store called Dave and Andy's that made ice cream using something from the Iron City brewing company. Does anyone know if they were using the left over yeast? Or the trub? Has anyone ever made beer ice cream? If so, do you have a recipe...

histo320- I'm broke as a joke right now so that's not really an option. All my budget was spent on ingredients. Others: I think I will just leave it in the primary for the entire time. Sounds like less work anyway! Thanks for the advice.

Can I ferment my beer in one of my buckets or carboys, then siphon it to my bottling bucket, clean and sanitize the primary and siphon it back into the primary to use it as a secondary? The reason I ask is, I would like to brew more batches and I don't have the equipment yet. The only...

It tasted a little watery or maybe weak. Will that go away if I let it rack longer? My temps have been 64 or 65. Which I know is somewhat low but it seemed to be working well in the primary.

It was in the primary for 10 days.

I racked my Franzikaner clone (Belgium Wheat) a week ago to my secondary. I have at the same reading of 1.018 for three days but the TG for the recipe is 1.012. Should I wait or should I bottle?

I really like Bev Art Brewing supply in Beverly but it is a long drive. Thanks for the advice on sanitizing. Nothing touches my beer without a soak in Idofor. Edd

Though a Wine Thief seems to be inexpensive my LHBS is not close (sigh) so I was wondering, could I do the same with a new turkey baster? Also, I'm wondering, why did the recipe I was given (photocopied from some book by LHBS) tell me to rack the beer for 3 weeks if wheats should be drank while...

How do I use the hydrometer in the secondary? Should I siphon some out? Drop the hydrometer into the carboy? Boy now I sound silly.