Recent content by demonrichie

i want one

looks like your caps coulda leaked. if your capper worked perfect on some then you may have got some bad cap(lazy quality control). if thats the case youre guna need to add a bit o sugar to carb the champagne yeastwont have nutin to eat

if its sealed go for it if not toss

i think the bigger bottles take a bit longer to carb fully due to more fluid. give them a bit more time if they dont carb give a touch more sugar to carb.

lol send it on fedex

jeez you are sick my diagnosis... youre brewing TOO LITTLE:P

let it age out a bit it should go away

even if it stays steady...or if you dont have a hydrometer you can wait it may even result in a better product. you should go by the hydrometer readings though.

p.s. i searched for you... the other threads about the same topic basically agree with me except for one thing... one is typically taller and skinnier then the other by a very small amount...may be a factor if you have your fridge or freezer already chosen

as we hear the beer gods sing... that is absolutely beautiful.

mostly depends on what you can get. if you have a pepsi plant that you can get them free or cheap from go ball lock and same deal coke to pin. never heard of any other real reasons to go either way...also prices depending on where you are may vary

round of applause for the great save...we gotta design a medal for beer loss prevention n give it to u

use a temp controller either way...otherwise it looks like it has potential

never done it nor heard of it done but its been done many times wit other fruit wit good results so ya it could be done sounds like itd be good tho

a thorough recipe would show when during the boil to add each and how much. if it doesnt then you may have to wing it but the general layout i see most for a 60 min boil is 15 minute intervals and at 5 mins left usually evened out. if you post what type you are making someone may be able to tell...