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Do any of you have any comments on this carbonating keg top with air stone? Does it work well? How much pressure and how long? Wanted to know if it is worth the investment.

Thanks for your input. I will try this.

So what is the solution, boil hops and water for 60 min and add Malt extract?

Sounds good to me?

Can someone tell me the pros and cons to late extract brewing? When do you add it? Are you just boiling hops and water until you add it? Does the beer come out better?

I read a while back that you can get as good a beer from a 20 to 30 minute boil that you can from a 60 minute boil using Malt extract. Can somebody shed some light on on this subject? When to do this and why?

If you make a yeast starter how long will it be good for?

I am not new to this but I was never showed the proper way. My guess is that my santizing habits are not as good as they should be. Would you mind telling me how you clean your bucket and kegs to assure they are clean?

8 days fementing

I just checked an ale batch and it started at 1.062 and ended at 1.020; about 8 days, just finished, and taste very yeasty. Should I secondary it or let it sit? Any suggestions?

Thanks for the tip. I will look I will look into this. I just checked a batch and it started at 1.062 and ended at 1.020 and taste very yeasty. Should I secondary it or let it sit? Any suggestions?

I guess that would be good for secondary.

You may be right, but I am just trying to eliminate one possible problem. I understand that Stainless Steel is the best thing to use. I have plenty of soda kegs to convert but I don't know what to do about the blow off.

I am looking for some ideas for fementing vessel. I currently use a plastic bucket, because I do not like dealing with the carboy bottle. However I am concerned about quality. My beer is OK but I think it could be better. (extract brewer). Has anyone ever converted a Stainless Steel cooking...

Where does one find a set up like yours. Did you make it?

I am not that technical I believe it was 1.055 and now I believe it is 1.040. It did not move much but it has only been 2 days and it seems like the fermentation almost stopped. This has never happened to me before? Let me know what you think?

I have a question. I made a brown ale simular situation,but stated to ferment after 48 hours. I have a good kraussen but it appears to have slowed down alot. start was 1.005 and now it is 1.004. I never saw any rapid fermation but it was going. Should I let it keep going or add more yeast.

Hey Dr., I did not wash anything, I just pitched the wort in the already, yeast filled white bucket? Any comments??

I just racked an English bitter and I made a Honey ale. I noticed I was out of yeast so I pitched the the new wort into the Bitter fermenter and it started in an hour. Has anyone ever pitched another batch into a fermentor that was just racked? How many times can you do this?