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I’ve left mine soaking for over 6 months. It was amazing.

30 days is fine. I’ve left mine for 4 months with no detrimental side effects. Just make sure the airlock hasn’t dried up.

I’m confused. Are you pulling a gravity sample out of the spigot? 1) just peak in the top. If the fermentation is complete then let it sit. 2) If it’s an Imperial Stout. Definitely let it sit for a while. 3). Don’t drain out of the spigot. That piece of equipment is only for bottling. Use a...

My local Homebrew store... which is also one of the top two largest craft breweries in the state. So I guess I'm just lucky.

It may be the higher amounts of Carbs and other junk in unfiltered home brew. I find that I usually have a bigger carb hangover that if I was a novice would mistake for an alcohol hangover. Just my experience.

I add DME to the boil. But at the end of the boil while the wört is still hot I guess would also be fine. Doing it cold? That’s a bit more difficult. You’d need to boil or heat it first. Which adds more liquid volume. Just my experience

Like I said in my original post, I just use a siphon to transfer it from the boil kettle to the fermentation vessel. And I just hold the hose high and make sure it splashed a lot during the transport. Let it do that for the full 5 gallons and that is more that enough aeration.

I honestly don’t think it matters. I’ve aerated pre and post pitch with no detrimental effects either way. Honestly though instead of stirring vigorously or shaking a carboy, Transfer from the boil kettle to fermentation vessel vigorously. I usually siphon out of boil kettle and allow the...

Hmm. Suggestions of Keg Lube for Keg rubbers. And someone mentioned they stopped using Lube long ago. I keep coming back to this discussion to see what is said next. Thanks for the laugh.

A protein rest didn’t mess up your bottle conditioning. It was most certainly some other factor.

I vacuum seal all of my grains in 10lb bags. That way there is very little air and critter exposure.

I see bubbles when I use vodka. Maybe you need to use a more expensive vodka.

Barley hops yeast and water. Pretty much the same. Welcome back.

Wow! I don’t know how I didn’t get that. >:-D

I think I’d actually like the recipe for that.

You should cold crash and fine with gelatin, then carbonate. Opening the lid won’t make a difference if it’s not carbonated yet.

Ooo. That sounds like a good idea. I’ll try that next time

Why does this go in the “Nasty” column? Saran Wrap is sterile. Much more so than foil. And I always make sure fermentation is complete.

2nd 3rd & 4th the “Don’t do a secondary” not necessary unless you are doing a fruit addition of extended aging.

Once I get to gelatin fining I pull off the air lock and wrap the bung is a piece of plastic wrap to close all the holes. Then put it in the mouth of the carboy. Or you could try a balloon if you don’t want to completely seal it off.