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you probably didn't have a good seal on the lid of your bucket and the bubble was only moving as the c02 was building up faster the leak could release... when pressure lulled, the leak provided enough exit space. No worries, beer should be fine. Get yourself a carboy and a good carboy cap to...

Yes, entirely possible. 10% alcohol isn't sanitizing anything... Steam you oak before using it. If that unsanitized oak cube sits in Jim Beam, nothing is going to grow in the Jim Beam, but if you pour that into a lower alcohol environment (your beer) all bets are off.

He's right - really no need to use a secondary unless you plan on leaving it there a long time, or plan to dry hop. If you drop hop in the primary, you can actually coat the hops with yeast and you don't get as much from them... If you are going to dry hop, transfer after 2 weeks, but don't...

and a barrel that small has a lot of surface area compared to the amount of beer... be careful as it can get really woody really fast.

http://www.morebeer.com/public/pdf/wbarrel.pdf You don't want natural... no telling what will be in there. I'm pretty sure this says to burn a sulfur stick to sanitize... then pitch the exact bugs you want. MY HBC just had 53 gallons go unintentionally sour.... it sucks, be careful!

Yes - there is still yeast in suspension. That is why adding more sugar and bottle causes carbonation, the existing yeast consumes the newly added sugar, releases co2, abra cadabra - carbonated beer. That is why adding the right amount of sugar is important for proper carbonation levels. For...

From mrmalty.com You'll get more yeast growth the warmer your keep the starter (up to 90F +), but yeast viability at these higher temperatures start to suffer. For lager yeast, this can be a real problem in creating more petite mutants and causing poor flocculation. In general, keep the...

Get yourself a bigger carboy! I have a 12 gallon demijohn and I use it for my 6 gallon batches, works great. Just hope I never drop it while carrying to the basement! If that isn't in the budget, try this stuff... I use it in the boil and it works great...

A lot of my kegs have a white plastic or "nylon" insert that sits underneath the poppet. So when you put it together you put the poppet into the post, then put the insert in, then attempt to screw the post on the keg. They come in different sizes for different kegs and overall are a major PITA.

found this on an ebay list: Ever wonder what the correct poppet to use in your keg is? With so many to choose from and you can not even be sure you have the original post on the keg it gets confusing. Universal poppets work on almost every Ball and Pin lock keg unless you have something very...

It was a good beer, but not a clone. I left it 9 weeks in the secondary with the oak... But it definitely needed more oak character and more bourbon. I would like to try it again, have a better brew days, add more bourbon, and give it longer on the oak.....

The heat wrap also works great that you can ramp the temp near the end to make sure the yeast fully ferments it out and cleans itself up. You can ferment at 63 for a 5 days or so, then ramp it a degree a day for another week. Having a constant temp is ideal compared to putting it near a vent...

I'd get this over the brew belt.... Cheap FermWrap And hook it up to one of these: http://www.amazon.com/dp/B003X01C7O/?tag=skimlinks_replacement-20 And you're all set for less than $100. Definitely worth it! I have three of them for when multiple or large batches are going at once.

After you let the bottles sit warm for about 2 or 3 weeks to carbonate, move them all to the fridge. The cold will hopefully stop whatever that is from growing too quickly.... Cheers!

Depends on what i'm making and how much. If you have a gallon of headspace or so, you are typically okay. I prefer to leave 2 gallons if possible. Split a 10 gallon batch into 3 carboys... But if I do a 6 gallon batch, 5.5 into the 6 gallon carboy, a blow off is a must! I switch them out...

My HBC is getting a 53 gallon barrel and we're going to age an imperial stout. I tried a search but couldn't find much, maybe I wasn't using the right terms. Anybody have any pictures of things they've built to hold one of these oak barrels on its side? Or some tips? I'm thinking a sheet of...

Maybe this video will help.... http://www.brewingtv.com/episodes/2011/3/29/brewing-tv-episode-34-decoction-day.html

So my homebrew club wants to make a 30 gallon mash tun for doing large batches or really high gravity beers. We are actually doing a 53 gallons of a Founder's KBS clone into a wooden barrel, so this is our excuse for the group to have one to share... I saw a 30 gallon cooler at wallymart for...

This may have been posted, but per their (SN) website: alcohol content 5.6% by volume yeast Top-fermenting Ale Yeast beginning gravity 13.0 Plato bittering hops Magnum & Perle ending gravity 4.0 Plato finishing hops Cascade bitterness units 37 malts Two-row Pale & Caramel I know this...

Is the yeast old or something? Why not just make the big starter to start with? You should be able to make up to a about a 3 gallon batch of starter at 1040 and pitch a fresh vial into it without under pitching. Should leave you with a pretty good pitch of yeast there!