Recent content by SIXFOOTER

Lost count of how many I have knocked the bottom out of, now and then I forget and drop it in the sample cylinder, or in the storage tube. 3 packs is an excellent idea

I think just about everyone in here has had an air lock Launch like that, although yours seems to have been pretty spectacular. A carboy in the 6.5 range for a 5 gal brew is a good place to be. Some beers will have a mild ferment, some look like a slow explosion. A blow off tube will help, but...

Seems to me you can make a 10 gallon rig for quite a bit less than that. All new parts, no shipping, all from Home Depot

Jeesus man. Seems you have all the toys but no real tools, seems you have researched how to use them, but ignore the results. Take a deep breath, follow a recipe exactly and pay attention to what it does. Or, keep doing what your doing if it works for you

Aluminum is fine for a boil pot, if it was used to fry a turkey just clean it to get all the oil out and it will be fine.

I had a jug of Ace Pear Cider in a growler in the fridge for 3 months and it was nice and crispy

I did same thing, repitched yeast and bottled it, good to go

I wouldn't have transferred it, but I doubt you screwed it up, might have gotten some more oxygen than it needed but should not be a death nell. If you open up some of the holes in the 3 piece it will stay together, then once it settles down rinse and refill and let it run.

Rinse it and fill with water. Where did the original sanitizer go? Did the krausin push it out the top? If so, ok, no problem. Or, way your mash a little warm and as it cooled it sucked the sanitizer into your new beer? Not so good, sanitizer kills yeast.

Frequently a Blow Off Tube is used in the beginning of a Vigorous ferment because the krausin will stop up an air lock and it will launch off the carboy. A couple ways around this, more or less. I don't like a blow off tube simply because its more of a mess than I like, nothing wrong with it...

Room temp may be a little high depending on what you call room temp. From your posts it seems pretty sure that you pulled it to early. I would leave it pressurized at 65 for another 2 weeks and let it finish.

Enlarge the holes in the top of the airlock, that will let the bits of Hops pass through without stopping it up and building pressure in the carboy. Just about everyone here has a stain about like that

2 weeks might have been a bit early for bottling. I have found that 3 to 4 weeks across the board made for better beers and more predictable carbonisation

I made a batch of Pumpkin ale in September and it sat in the primary until late may, it was fine, everyone is bragging on it. Don't rush it

Break it up before pitching, it will extract better