Recent content by dfaridoni

I'm moving to a smaller place so I need to sell my brewing equipment. Consists of 6.5 gal fermentor and bottling buckets, Kab4 Bayou Classic burner, imersion wort chiller, bench capper, idophore sanitizer, hydrometer, sampling flask, 2 bottle fillers, tubing, Irish Moss 9 cases of bottles...

Definitely the longer the both fermenting and carving. Depends how much patience you have. The best brew I have down fermented for 3 months and carbed one month.

Keep them at room temp for at lease two weeks so they carb properly. The yeast will just go dormant in the fridge. You can take the bottles out and once the beer warms the yeast will become active.

I'll do that. Thanks for the help to all of you.

Started fermenting an Irish dry stout six weeks ago. My wife passed awat and I had no time/desire to bottle it til now. The airlock has been maintained throughout. What should I expect from this batch. Is it wrth bothering with?

thats how I do late addition, there's no problems with doing it that way.

Those are glass and not plastic right? Not that it matters really, both can hold high co2 vols.

They'll work fine. Coke's bottled at about 3.5 volumes so there is now problem with that. They are thicker than beer bottles as well, to hold higher co2 pressure.

Try an Aussie light ale from midwest. It's very smooth and not to hoppy at all. Also, it has a nice light color to it. Use Irish Moss and it lightens up real well. Great beer for someone who isn't really into heavy stuff

Thanks for the info. I never could see how to dissassemble this one. I have another spigot that does easily come apart that I use for the most part but I'd like to be able to use the wine spout, as they call it

I soak mine in oxyclean for a bit. A few minutes with the valve closed and a few with the valve open cleans it well. Then a soak in sanitizer and I've never had a problem with contamination

I have a honey nut brown fermenting now. I added the honey at flameout and after reading all of these posts I'm curious to see how it turns out. Looks like a good learning experience for me.

I did my first late addition on a cream and it still came out sort of amber. I just did another cream with flame out addition and it came out nicely, the way I expected and I didn't get that "taste" either.

I used to use 1 tbsp of tsp per gallon and it worked ok after about 2 days of soaking. I started using oxyclean and it works quicker and better with my water, no white film at all. Never had a problem with etching with tsp at the concentration I used

I had this exact problem as well and purchased a bench capper. That solves the problem of the neck variation plus makes bottling go faster. However, even though the caps aren't crimped completly with a lever capper they still won't leak. The problem I had was breaking the tops while capping