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I found this thread after seeing no action on my red ale for 48 hours. I too have Danstar Nottingham Lot 1080360088V 8/2010 exp. I also saw that static cling of yeast to the bag when I opened it. I thought I may nave had a bad batch. There was a slight pressure as seen in the bubbler. But then...

5 more gallons.. 13,497:ban:

Thanks Saccharomyces. Gotta get the ingredients together.:rockin: I think I'll let this big batch sit 5-6 months before bottling.:ban: Will there be any problem sitting on the yeast that long or should I rack it after a few months?

I'm thinking of making my 2nd batch in a Sanke keg. I figure 15 gallons should last a while. Has anyone done this? Would I need 3 packets of Montrachet yeast?:tank:

You beat me to it Matdik. 12,280.5 + 4.5 12,285 Gallons

I brewed my first batch a couple days ago.:ban: 12,275.5 gallons +4.5 12,280 gallons :tank:

Wow what a thread!!! I'm up to the 3000th post and forgetting some of the stuff I read. I got all the ingredients together and started my first batches. I made a 2.5 gallon batch with 1 lb of corn sugar, a 1 gallon batch with 5.63 oz of cane sugar and another 1 gallon batch with straight juice...

Welcome from Brooklyn!!!

I'll try to leave some in the fridge for a week or so. After waiting nearly 7 weeks to taste my first beer I couldn't wait no more. I don't even know how I made it that long. HaHa.

It tasted good. It was hoppy when I bottled but thats all gone now. My Brother enjoyed it. I just looked at the bottles that I didn't refrigerate and they are all clear.

I just drank my first brew, True Brew's Red Ale. It wasn't bad, does have a nice kick. I had this brew in the primary for 24 days, it was clear. I mixed the priming sugar (corn) with the wort and it became cloudy again as it carbonated. After 22 days at about 70° I refrigerated for 3 days before...

The first responce you will hear is 3 weeks at 70° 3 weeks at 70° 3 weeks at 70°. So five days at cold temps and I don't think you will have any carbonation. I would think warm it up and then it will carbonate. But I'm just a noob so wait a bit and you will have plenty of people chiming in.

Thanks for the input guys. I see it is commonly used for wine so I was wondering why it wasn't used for beer.

I haven't seen this recommended any where but can you sanitize your beer equipment with potassium metabisulphite?

I haven't seen this recommended any where but can you sanitize your beer equipment with potassium metabisulphite?

You don't have too many choices. I really don't like the marble idea, chipped marbles , chipped carboy etc. Watering it down doesn't sound good. If you can't get the 5 gallon carboys from your buddy I would top it off with those bottles you have and put some commercial in there if needed. I know...

Thanks for the input guys. I did the oxiclean soak for about 8 hours. It still has a beer or alcoholy smell. I'll try another soak and let it dry outside awhile. As far as beer yeast killing wine yeast, after soaking in oxiclean and sanitizing I don't think there would be any yeast still...

Cheers:mug: I've got my 1st in the bottle for a week now. It's gonna be hard to wait 2:ban:more weeks.

After cleaning and sanitizing my plastic fermentation bucket it still has a light beer smell. Will this affect the wine kit that I was planning on doing next? Thanks

I like that idea!!! If you think you may have an infection drink it faster before it can become worse. :ban: