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I have a bigger transit problem. I buy from Northern in MN and live in very hot NV. It takes 5 days to get to me. I order Mon to receive Fri and that avoids being in a truck all weekend. I always add a note to NB that if they can't get the order out on Mon, wait until the following Mon...

I have a DS Burner being shipped as I write. I'd like to run this off my Natural Gas supply on my patio. Anybody done this and know how to convert?

My 5 gallon carboy has never been filled to the neck so it's always had the same surface area as the Bubbler now has. I just bought a 6.5 gallon version to secondary NB's Plinian legacy which is formulated to yield a 6 gallon batch before loss to substantial hops. After that I'll be able to...

NB now sells a plastic version.

..and I think I'm going to have an easier time measuring OG/FG without pulling a sample...

So I did buy one and here's the review I left on Northern Brewer's web site: Unfortunately mine arrived without the cap sealing gasket but NB customer service is remedying that (as they do!) so for the first use I've wrapped the outside of the cap with food wrap just to be sure. The...

:off: But back to the pros and cons of the big mouth.. When I bought my starter kit locally I was encouraged to do stage two fermentation. First in the bucket, second in the carboy. When I asked why we wouldn't just brew in 2 buckets or 2 carboys it was explained to me that the...

I need a second carboy and I'm considering a Big Mouth to add to my regular. It's such an obvious idea one has to ask why it hasn't been thought of before. Conversely, why do all past carboys have the narrow neck? Is there some advantage of the shape or volume of space at the top of the...

:ban::mug:

Well like I said I'm no expert but I regard John Palmer as one and page 71 of How to Brew explains why you shouldn't aerate hot wort. Page 83 covers the topic of cold breaks. I agree though, a lack of prompt cold break probably only produces cosmetic "faults" or at least ones which would be...

Why do you folks switch to liters for starters and use gallons, pints, ounces etc elsewhere? Why is it necessary or beneficial to decant tbe clearer liquid from tne starter before pitching? I don't and I'm pretty happy with all my brews.

Thre's a video on Northern Brewer's website/You Tube that says even lager starters should ferment at warmer temperatures normally associated with ales - 70-75F.

I'm happy to have found this thread but it's been running so long maybe it's too late to join in. I've been making yeast starters for a while but not really doing it right. I haven't stirred mine at all because John Palmer's "How to Brew" doesn't mention it. I also use a regular S bubbler...

Thanks eastok for all that. I didn't think to go to Wyeast's site. I'm using their products and they must be experts in their field. I did transfer to the carboy yesterday and there was a good layer of scum (!) in the bucket. I use an S airlock in the secondary and I'm seeing bubbles again...

It was strong for about 3 days then almost nothing and today is 7 days since brewing. As I've said I'm used to seeing healthy fermentation for considerably longer. Does oxygen shorten the fermentation period? I am going to transfer tomorrow but just as I've always done and not try to fix...

This is off topic now, I know and apologize but I continue to be concerned about the apparent dormant state of my current brew. I'm going to transfer to the carboy tomorrow for second stage. Normally I wouldn't do anything but quietly siphon from the bucket. Sould I allow the liguid to splash...

I'm not disputing the science that has proved yeast thrive on oxygen. I'm just not convinced that geting set up with a big tank of O2, buying a medical regulator and the diffusion stone and all the time spent driving around looking for stuff was tbe best way to get it in to my homebrew. Like I...

Thanks. I'm aware of this system and you'd have to read most of his thread to understand why I didn't buy it. Of course my sytem will hopefully last a very long time and only time will tell if oxygenation/aeration is as good as some say. May be more relevant when I get to the higher OG brews...

Would have to agree and expect that to be the case when I get there. Beginning to regret that I allowed this thread to convince me that I needed to spend all tbe time, money and efffort that I have to get set up for oxygen. My current batch was slow to start, bubbles mediocre and now has all...