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Yeah I syphon carefully and have a bottling friend. I'll be sure to blitz the hell out of it before any further use. At least if it tastes good going into the bottle I know I've sorted out the primary. Yeah I tasted my last brew and bottled a few anyway to see how it turns out. Was a very...

Yeah I'm still torn between a glass carboy and getting a new bucket without a tap. I don't use the tap on my primary any more (I rack to a bottling bucket), so that would be a cheaper (yay) alternative, and would mean my brewing is pretty similar to how it always is. As IslandLizard said...

Looking at: http://www.brewuk.co.uk/store/chemicals/chemipro-oxi-1kg.html http://www.brewuk.co.uk/store/chemicals/5starspbw1lb.html http://www.brewuk.co.uk/store/chemicals/starsan16.html The bottom one is the right starsan right?

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ThickHead you make a valid point about that fermenter. I'm just a stingy guy haha. I maybe should do a ceremonial burning. In the UK we can't get hold of oxyclean very easily, I guess I can use a bleach solution? Requires lot of a rinsing but still does the trick. Any better alternatives that...

So is IO Star regarded as not being as good? Or is it purely down to preference? I think I will go for StarSan as it can't hurt to have more steriliser. With IO Star you need correct water Ph for it to work properly, is there any treatment for Starsan? Or can you just use tap water? I think I...

Yeah I am suspicious of the tap, not because of air getting in like someone suggested above, but definitely because soaking in bleach and turning it on/off over and over might not be enough. Especially considering that my fermenter/tap has had an infection, it really needs to be cleaned well...

Hmm yeah to me it must be either the fermenter or the tubing. Going to replace the tubing for my next batch and see if that works. Wouldn't have thought any germs/wild yeasts could survive a bleach soak and then starsan? I've heard germs can hide in scratches, and even under the plastic, but...

Hmm never heard of the taps being an issue. It is actually a fermenter, just a small 15L one. I know plenty of people who use them and never have problems, and my old fermenter had a tap too, and that didn't have any issues. I do all grain brews so ME can't be a problem. I do sometimes top off...

Hi there, Just moved my latest brew to secondary, had a quick taste and I THINK it has a hint of sour/infection. Following on from a previous thread (https://www.homebrewtalk.com/f11/reoccuring-infection-418618/) this is the latest in a long line of infections. None in three years, now 5/6...

I don't have a hole in my lid for an airlock, will clipping the lid right down case a big problem? How risky is lifting the lid for a peek? I must admit I'm guilty of that upon occasion

Well I've bought a new sieve, and it still happened. My plastic tubing gets boiling water then star san through it right before transfer. - unless plastic can house bacteria? Then its down to either A) my FV (most likely the tap) B) the loose lid during ferment this many in a row is so annoying

Hi guys, Just went to bottle my porter, and I think I have an infection. My last 5 beers have been (most recent first): - Porter (infected I think) - Blonde (slightly sour smelling but tastes fine after 2 weeks in bottle) - Pale (tasted sour, dumped) - NZPA (sour, dumped) - NZPA...

but wouldn't the alpha acids still be completely un-isomerized and so still be good for bittering?

So, this might sound crazy but... I dry hopped a beer, THEN realised the beer was infected. Could I reuse those dry hops for bittering with an hour boil, or is that completely stupid? Cheers

Ah I see, so its about having additions along the way to set up a proper backbone and hop flavour profile throughout? Thats what I was wondering, since I see other recipes with less hops, but people talk of getting a lot more. Next brew I'll definitely bump up my 15 min additions, and move...

Thats my main worry, cos if the solution is simply adding more hops, then that's not a problem. However I don't wanna start chucking in tons of hops if its not going to have a massive effect. Am I crazy to think that 80-100g of hops for a 10L batch is a lot? Or is 6-7/10 hop flavour from this...

Hey guys, I've been brewing a while and am a big fan of hoppy beers. Over the various batches, I've started to approach a level of hopping that to me seems extreme, but I'm still not getting the results I want. Maybe I'm ill informed, and that I'm simply not adding enough hops, or maybe it's...

ah that makes total sense, my tests were only done with a little bit of water. Just tried now will a good volume and it worked well, only leaving just over a pint behind!

the spigot on the bottling bucket - is there any reason the level would stop at where the tap is, and not at the bottom of the spigot? And does it need some sort of pump/syphon to get it going? I have a similar thing on my cooking pot and it stops where the tap stops, very annoying...