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If using a 6.5 glass carboy as a primary, when do you need a blow off system? Only on Big beers? Will a airlock do the job?

Ok boys, we've been through this before but I wanted one last time to discuss the pro's and cons to plastic bucket fermenting vs glass carboy before I buy another primary. 1.The bucket is much easier to handle, and at 7.5 gallon capacity is more than enough to handle a 5 gallon ferment...

Hey all, great to be back! been a rough month! Quick questions... I have several packs of dry yeast that came with kits I used liquid yeast for, and have found them in the pantry where they were put away. Should they have been refridgerated, and are they still good? Update: IPA batch came out...

Greeting from SC all, I'm making a High Sierra Pale Ale, and in the recipe it calls for 1 ounce of Cascade finishing hops to be put into the secondary 3-7 days before bottling. I never have done this, and I am wondering if I just mash the pellets and stir in? Melt in 1 cup boiling water and...

Good morning, Yesterday I purchased a High Sierra kit with a tube of yeast. I brewed it last night, and this morning I do not see, or should say hear any activity in the bucket. It's been 12 hours, and usually I would be hearing some bubbling by now. First time I used the tube yeast so maybe it...

Hey all, How long is too long for a batch to sit in the primary? I want to brew this weekend but will not be able to move to secondary for about 10 days. Still ok?

For all you newbs, (myself included) someone here passed this on a while back. It's a link for a free brewing book. It will answer alot of your 1st batch questions as well as give you info on all grain, bottles, etc. Just thought I would pass it along.http://www.howtobrew.com/

Ok, so bottling in 12 ounce and capping is a hassle, and I don't have the equip for a keg. What's the story with the Grolsch or similar swing top 22 or 16 ounce bottles? How often do you change the gasket. At $6.00 for 100, I would think a new gasket with every brew. Anybody with experience...

Hey all, On my third batch and becoming disenchanted with the kit concept. Still searching for one that tastes like microbrewed beer. The Alt batch I made came out weak and I am thinking about dumping it to use the bottles for a better attempt. Would appreciate it if anyone has a Sierra Nevada...

Is 72 degrees OK for dry yeast fermentation? I live in a basement-less house and have turned my guest bath into a brew pub much to my wifes enjoyment. I have heard that wet yeast is better than dry, but needs to ferment at 60 - 68 degrees. Would really work on the wife if I lowerd the heat...

Hey all, Just got my first batch of German Alt bottled today. Spent 1 week in the ferment bucket and 1 in the carboy. Everything seems to be as planned except I tasted it and it seems like beer flavored water. Please tell me this is normal, and that the flavor will develop over the next few...

Hey all, brewing 1st batch and have read enough to know contamination is not a good thing for your beer. Everything seems to be to plan and just got into secondary. But.. how do you know if it's contaminated? Is it a taste thing or anything visual? All replies appreciated!

Hey all, new to brewing and want to buy the right equip the first time. My brother brews a great IPA, but has a decent amount of sediment in each bottle. Would two stage have less sediment without losing the flavor as he claims? Advantages to 2 stage? Appreciate all comments