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Id go for this if they let you get one of each size...not sure why they dont. Or just make it buy a 5gal get a 6 gal for a dollar if they are that concerned about it. Id like to convert from buckets to these, but want a fermentor and a secondary.

I used to take multiple readings, now I just let it primary for 20-25 days, take one sample (its always been done) and bottle. Im mostly at the point where the reading is only to figure out the abv% , after 3-4 weeks, unless you are doing something big, its done.

Could I open a store front selling prepared wort and packets of yeast near a large college campus? :mug:

What I do is basically as follows: I have two 2.5 gal better bottles, in one I put the amount of water my mash will require, and in the other I put in the remaining amount of water needed for my sparge/boil (plus a little extra). I add campden to them (I crush a quater of a tablet and split...

I try to keep my boil at 3gals, I keep a pot of boiling water next to my boil to keep it at 3gal (I'll start above 3 gal, but I wont boil below it). Then I have 2 gallons of frozen bottled water (in plastic 'tupperware' containers), at flameout, I slide those two icebergs into the pot...

$99 sounds like a decent deal, compare it to beginner equipment kits at other places like midwest supplies, austin homebrew, northern brewer etc.

I have a Saison thats too bubbly, and I just decided that when I pour one, that I first pour it into a small pitcher, and just come back to it in 15 minutes. It brings it to the right temperature, and lets it off gas...but it still gives me heart burn, I think its the saison yeast that did...

Whenever my wife rolls her eyes at me brewing beer for 5 hours on a saturday (though Im still more than attentive to the kids / house) during that time, or when I sneek away into the basement to play some video games, I kindly remind her that her husband (me) could easily be out golfing for half...

I remember seeing on here somewhere, if using OO, to simply stick a pin into/out of the OO, and the trace that clings to the pin is enough. Id like to try it one day, but it seems more downside than upside for my brewing needs.

I have a Saison that will slowly climb out of the bottle, and requires a 17 ounce glass to pour a 12 ounce bottle, and a 22 ounce glass for my grolsh bottles, its calming down with age, but if I dont feel like risking it, I just pour it into a glass pitcher, just a good rough pour, and then come...

Thats the plan then :mug: thanks

Im about 6-7 batches into my home beer brewing career, and its going quite well, doing PM recipes and small all grain ones (BIAB) as well... But I saw this part of the forum, and had a day off and on a whim made a 2.5 gallon batch of Cyser (I think) using the following: 2 gallons of...

I really enjoyed the show...they actually tried to educate and entertain...and seeing them build what was basically a very nice home brew rig was cool. They talked a technical level that I appreciated as well..it was nothing I didn't know, but it wasnt like "hey you know nothing so we will...

Do pumpkins have the ability to self-convert like sweet potatos? If not..stop here. If so, I made a sweet potato beer (austin kit) where I added 3 lbs of cubed and slow roasted (and covered, read steam helps) SP's, until they were smelling good and sweet. Then I barely crushed them...

Mistake: Trusting and not double checking the free beer app on my phones priming calculator...making some foamy bottles for a few months (not gushers thank god) and finally thinking...gee, I should try another calculator. Lesson: Use Northern Brewers Priming tool.

By weight Im usually in the 3.6-3.8oz range. Edit: Be careful if using a calculator to figure this out, an IPA is going to have some 'trub loss' , any beer it for that matter. Northern Brewer has a good priming calculator, I usually use 4.8gal as my total to account for trub and the...

I was going to try priming an ale with apple juice (Apple Ale?), just to experiment. I figured something along the lines of 2g of priming sugar per bottle, so about 100g (going by memory here) in total (for a 5gal batch / 50 12oz bottles), and was just going to use the nutritional label to...

Well, based on this example, he's damned either way...just bottle it then. ( I know what you meant... :mug: ) Two weeks, it almost, ALMOST, has got to be finished. I've had beer 'finish' in 36 hours before (once, a stout, was good). I think 10 days is the longest fermentation I've had...

Brewed a 5g batch of Sweet Potato Spiced Ale yesterday, with lactose and vanilla (at bottling) for that marshmallow topping flavor. :drunk: I think there is a gallon of trub in there though. Wort smelled dead on, tasted it too.

Sweet potato spiced ale...maybe with marhmallow fluff...but leaning toward lactose and vanilla for that sweet potato casserole flair. I figure it give me 2 week primary, 2 week secondary and like 5ish in the bottle to mellow and become something remotely OK for thanksgiving. :/