Recent content by Mingus

I had my first bottle explode this morning... another step closer to becoming a veteran homebrewer - YES!!!:rockin:

Two men were sitting next to each other at a bar. After awhile, one guy looks at the other and says, 'I can't help but think, from listening to you, that you're from Ireland ... The other guy responds proudly, 'Yes, that I am!' The first guy says, 'So am I! And where about from...

waiting longer seems to be a key

I have done an Irish red in a five gal secondary and had no problems with overflow... I recently did a 5gal batch of Belgian and had to add a blowoff after the fermentation took off like a bat outta hell. Maybe start with a blowoff tube and see how it goes from there (you can take it off and...

I hear good things about these erasers... gonna get 'em. Hope I don't have an explosion - but if I do at least its beer not c4.

Sounds like it is still pretty active to me. Is the krausen done? I have read that alot of experienced Hbers have let their batches ferment about 3-4 weeks (instead of 1 week) and that they mostly do not do a secondary - they just do a ferment in primary for 3-4 weeks - but this is a personal...

mmm... cancer beer I have a Brain Tumor fermenting in my skull

I will check out fercap for future use...thanks. Foam is slowly going into blowoff tube but the bubblin has slowed slightly. All seems well now... thanks

So I just pulled the airlock, stuck hose into grommet, filled a gallon jug of water at about 1/4, added a cap of TDC... sound good? This thing is still bubblin like a whore... glad I did this! Let me know...thanks again - N8

On it...thanks

The Belgian I got bubblin right now is takin' off like a bat outta hell...

Yet another newbie (me) ferment/blowoff post for ya... My first brew was an Irish Red with very little krausen or bubbles - now I have a Belgian 5 gal batch that I fear may need to have a blowoff used with it. It is a 5gal batch in a 6.5 glass carboy and the krausen has gone to the roof...

For the newbies like myself... The more I read on here, the more I see "give it a little time" or "be patient" - from the experienced HBers to the new HBers like myself and others. I am starting to think that "time" (and patience) may be one of the most important ingredients in all of...

Can I ferment in my stomach? This site is awesome!!!! Cheers, N8