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Maybe I'm just being picky about how much I want to let through, but a whirlpool has never done an acceptable job for me. If I try to siphon within a few minutes of doing it, I would have to abandon 2-3 gallons to avoid getting break material. I have to wait an hour for everything to settle to...

I'm thinking of getting past the need for siphoning chilled wort out of my boil kettle by adding a weldless ball valve conversion kit to it. Having never used this method of transfer, my biggest concern is ending up with more break material in the fermenter. Does this item work as intended...

this is maybe a stupid question, but have you thought about just adding black pepper? some hops may have a certain spicy quality, but not are going to give you an assertive "black pepper" flavor as far as i know. the best way to get black pepper would be to get some high quality fresh...

If I plan to add anything during fermentation such as dry hops, cacao nibs, etc, I'll secondary. Otherwise, my rule of thumb is three weeks. If I plan to wait more than three weeks to bottle or keg, I want to get it off the yeast, so I'll transfer to secondary as soon as fermentation is done.

i'll give you the short version, that way when revvy busts in with the blog link and italics, you can skip it. It's probably done and temperature change is driving the bubbles. Take a gravity reading to be sure.

It won't get sucked in. I've used it many times for this purpose with glass carboys and better bottles, and for crashing out yeast starters (it also fits 2 L erlenmeyer flasks - one size fits all of these). It fits like a hood over the neck, so it's impossible to suck it in. If there is...

http://morebeer.com/view_product/10937//Premium_Breathable_Silicone_Carboy_Hood%3Cbr__%3E

If it would stop the endless cut-and-paste and recycled blog links, I could deal with that.

The Bowery Whole Foods is great for a few emergency supplies, and if you are in lower Manhattan and simply don't have time to go out to Brooklyn. Their selection is about in line with what is offered at The Brooklyn Kitchen, which is in Williamsburg right across the east river. Neither of these...

Absolutely. The craziest blowoff I ever had, aside from the barleywine I mentioned, was a hefeweizen. The OG was only 1.050 but that sucker went nuts.

If you don't leave much headspace in the fermentor, you can certainly lose beer to blow off. I usually end up with 5.25 - 5.5 gal in a 6 gallon fermentor and almost always lose at least a little to blow off. This can be largely recovered if you go to the trouble of setting up a Burton Union...

you are better off with the syrups for flavor. The dark candi sugar is just less-refined beet sugar. The pigment is from impurities that do not provide any favorable flavor contributions. the syrup on the other hand has been caramelized to some extent, which can give nice flavors. belgian...

how long was it in primary? most ales will get through the bulk of fermentation ina couple of days. 1 lb of raspberries does not contain a ton of sugar, so it will get it to kick up a little bit but you shouldn't expect much activity. I just added 4 lbs of raspberries to a beer and did not get...

Am I misinterpreting this? Please tell me I am reading this incorrectly.

Sounds like you had a traumatic experience. Would it help to talk about it?

I slip a mesh screen over the end of my racking cane, which filters out all the hop debris. I've done this with many dry-hopped beers and never had anything get through. I only dry hop with whole hops, though. http://www.northernbrewer.com/default/catalogsearch/result/?q=surescreen&x=0&y=0

Niiiiiiiiiiiiice

^ OMG that is sweet! Why have I never seen that here? Surely someone has done it.

You can do this very gently with negligible aeration. I've had overcarbonation on some bottles when I did not do this. The priming sugar solution is much denser than the beer, and even siphoning on top of it, the first few bottles can end up with extra sugar. It will tend to stratify at the...

Get a cooler and convert. The double bucket system is terrible. Trust me. It will not hold temp, and you will have to use tons of rice hulls to avoid a stuck sparge on a normal beer. Forget entirely about mashing more than 14 lbs or using wheat/rye/oats. I put up with this crap for about 25...