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:mug::mug::mug::mug::mug::mug::mug::mug::mug:

LOL, I had'nt had enough coffee yet:drunk:

what is a snake fermenter??

Very Cool, maybe I will have to add that one to my list of beers to brew!;)

My Home Depot sells lids too! They are also gasketed. I only use the buckets to clean/sanitize in though. I did see the #2 on the buckets and then checked my true brew fermenting pails and they to are a #2.

Well, I finally have a 5 gal. batch of Edworts exact recipe fermenting away in the basement. I put it together on Saturday afternoon and today I now have about a bubble per second out of the airlock, nice steady stream of bubbles rising to the top. I don't have the Rhino fart thing going on...

Don't sweat it, I am sure you are fine! Good luck;)

Maybe they will take interest in the hobby now too!!!

Wait 4 weeks and you will be glad you did...patience is key in homebrewing;)

Oh Yeah, I just finished throwing my first batch of Apfelwine together about 1 hour ago. I can't wait, I guess I will let it sit in the carboy 3 months and then bottle condition for 3 months....just in time for Memorial Day Weekend!:mug:

I thought kegging was forced carbonation?:confused: Thanks.

One more question....How long can you leave this in the Carboy? I know it gets better with age, but I would also like to carbonate mine. Do you think 2-3 months is OK? Will I have to add more yeast?? Sorry about all the questions, but the Apfelwine thread is just toooo long for me to read...

I got my starter kit(TrueBrew)for $59 bucks at my local brewshop. It has everything you need to get started except ingredients and bottles. If you like it after a batch or two then you can add on whatever you wish. My guess is......you will love it. Good Luck!;)

Sorry about the sad news. You have the right idea though about some beers that take some time.

Thanks Guys, does this need to stay out of the light like beer does?

Did you add the yeast nutrients?? If so what did you use? Thanks.

That's Funny!:p

I am in no rush, I actually plan on carbing it after it's done fermenting, and letting it bottle condition until summer. I googled that yeast and saw a couple of links that said it was good from 50 degree to 86 degrees. 50 sounds awfully low to me, but I don't know much about it.

Thanks, thats pretty much what I am wondering about(the temps)...Good luck with yours.:mug:

Just curious, I am going to do Edworts exact recipe(with the Montrachet yeast). I was wondering at what temps. does this need to ferment?? I want to keep it in my basement due to the "RHINO" farts I have heard about. My basement right now is in the low 60's, after the fart phase I can always...