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I do 2 1/2 gal. batches. My primary is a 5 gallon Coleman water cooler and the secondary is one of those PET jugs shown. I use plastic dry cleaner bag held in place with a rubber band on both of them. There is enough slack that day/night, hot/cold temp changes don't let air in or out. Seems to...

Yep. At least I don't have problems with anything but white.

this is food for thought.........

I keep a spray bottle of Starsan and distilled water for spur of the moment sterilization while brewing. The following is a use for it that I never thought of before but it works: I sweat a lot and it stains my T-shirts. I wash them in Oxyclean and let them dry in full sunlight to hold the...

That was kind of the way I looked at it. Beer is at least beer and not diet soda or worse (If such a thing exists).

I was at a volunteer luncheon last Sunday and there were hamburgers and free keg beer-probably Miller Light. I had one and thought, "I used to drink this?". I sure drink better stuff of my own now. Those light Pilsners are kind of thin.

I brewed a Cooper's Real Ale about a year ago. I do 2.5 gallon batches so I had two shots at it. On the second one I dry hopped some Cascade and everybody said they liked it a lot better.

I do nothing but 2.5 gallon batches. I use a digital scale to do the division of ingredients, even the priming sugar. Works just fine.

This is a work in progress but the last batch (1 Gal.) was one lb. light DME and 8 oz of scrubbed ginger root shredded in a food processor. Boil for 45 Min., strain, cool and ferment. In secondary I added one tsp. dry ginger and 1/2 tsp. white pepper. You can sweeten with Splenda but I like...

Stop by the "brown glass" bin at the local recycle place.:)

I make 500 ml starters because I brew in 2.5 gallon batches. I had a starter going last week and noticed that it was warm when I picked it up. Heat gun verified that sitting on a 67 Deg. F counter top, the starter mixture was 74 deg. That gives me second thoughts about the insulated water...

I made some ginger beer for friends and, since they like the taste sweeter, like commercial ginger soda, I added Ativa sweetener. (Yeah, I know, I could have just made no alcohol ginger beer that had to be refrigerated but these people are adult drinkers, not my grandson.) They like it but it...

I have been known to do this using new zip-lock plastic bags with refrigerator ice. Always worked ok for me.

I hand load ammunition, among other things and I'm an amateur radio operator.

Don't know if anyone else is doing this or not but I got the idea to put my hydrometer in a tube of wort and leave it in a corner of the kitchen with a piece of foil on top. It's activity mirrors what is happening in the primary and I can tell when fermentation is complete by monitoring the...

I use them a secondary fermentation vessels. Less than half the price of a 3 gallon Better Bottle and the same material. http://www.containerstore.com/shop/kitchen/foodStorage/bulk?productId=10006903 Wish they made a 5 gallon too.

"Snap" containers at the Container Store. Largest size is 3 gallons which is just right for me. PET plastic and has a lid with a fold down handle. $9.00.

I have a friend that cracked a 2000 ml flask a few months ago by setting it down hot on a bench that had a drop of water on it. Since he was boiling acid and not water, the temp at that point was 300 deg. C and not 100 deg. C which probably made the difference.

I have a PUR water filter that I put on the faucet in the kitchen. I use it for the boil water and the top-up water. Among other things it takes out the chloramines. So far, so good.

My mother said her brothers (or at least some of the 8 of them) used to brew their own beer and that exploding bottles were an occasional problem as their methods were pretty crude (1930's). Their solution was to wrap the bottle with heavy feed sack material and open upside down into a bucket...