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I'll *probably* go with a traditional glass or plastic carboy. But this looked intriguing and I was wondering if other people used one of these instead. I figure you could put a book under the end with the tap during fermentation, so the trub accumulates away from the tap. The other problem is...

I'm talking about using the plastic bottle as a primary, not for refrigeration...

I was wondering if anyone has an opinion on using a 2 or 3 gallon plastic "refrigerator bottle" for fermentation? They look attractive because they are cheap (under $20 on Amazon) and have a spout which looks like it would eliminate the need for a racking cane.

OK I chilled a bottle and opened it tonight after 2 weeks. Earlier in the evening I had a Monk's Blood (Belgian dark ale). Surprisingly similar! The actual banana flavor is much subdued after conditioning leaving a mildly fruity, full-bodied Belgian flavor, drinkable and well balanced though...

The grain sock is a great idea. Otherwise the banana goop floats on top and you're faced with avoiding trub at the top *and* bottom of the primary when racking.

8 days later I'm bottling since there's no visible activity in the airlock. I added about 1/2 tsp table dissolved table sugar per bottle for priming. No additional spices. I tasted a little before adding the priming sugar and the banana flavor and aroma are very nice though there's a little...

I think if you're going to throw real bananas into the primary as I did, then you don't have to worry about getting a banana-like flavor from the yeast/fermentation temp. Most of the fermentation action in mine is over so I'm going to bottle mine early tonight and will take a taste then. (I'm...

I did my brewing yesterday and threw the mashed bananas into the primary. Moved to another thread to avoid hijacking :o

There's about 1/2 inch of mashed banana floating in the fermentor, and I'm already getting good activity after 12 hours (71 deg F). I'm think I'll bottle it as soon as the major activity stops, since I'm concerned about the bananas spoiling. Looks like racking will be tricky.

I had a pint of Wells banana bread beer the other night and thought it was a great change of pace. I decided to try a very simple recipe to duplicate it, but maybe a tiny bit sweeter. (This uses real bananas, rather than using a hefe yeast at high temps.) Here's the recipe I made last night...

Coincidence, I just polished off a bottle of Wells Banana Bread Beer and thought it was a nice change of pace, so am hunting for a recipe. My last all-grain came out very sweet due to 30% crystal malts. I'm thinking of using the same recipe with bananas added to the mash, and hope that this...

Excellent suggestions djfriesen and Calichusetts, thank you! I'm a bit of a nubie so the wiki page is really a work in progress. I'll incorporate your notes. -- And I have to buy myself a much larger strainer...

I made a wiki page based on my (recent) experience with the BBS AG kits, which you can brew in a small kitchen with standard size pots. As long as you don't mind making 1-2 gallon batches instead of 5-gallon, this is a manageable, inexpensive, and satisfying way to get into all grain brewing...

Just as a followup... I took a bottle to the local How Do You Brew to get an opinion from the staff. They said it actually tasted ok, and was probably not spoiled. In part I think it needed a bit more time to bottle-condition though to my palate it still barely tastes like beer. Today I am...

Bob, I'll find a bottle of the Malta Goya, solely for academic purposes of course ;) Thank you all so much for the informative replies. I'll get the hang of this stuff a lot quicker thanks to you guys! :mug:

Thank you so much for the observations roundhoundbrewing! I think you're onto something with the autolysis -- the beer flavor definitely reminds me of the smell of the dead yeast at the bottom of the primary. I think this affected my previous brew to a lesser extent as well. I'll have to read up...

FWIW the "recipe" was the bag of grains for Brooklyn Brew Shop's Chocolate Maple Porter, mashed and then boiled for 60 min with no hops. It then called for 3/4 cup maple syrup (for 1 gallon of wort) and went into a sanitized 1-gallon glass fermenter with 1 packet of yeast (not sure what type of...

Brooklyn Black Chocolate Stout is my beverage of choice, and I'd love to know what your final recipe was and if you have any results yet?

Hmmm, yeah I know that hops are a preservative, but I wasn't thinking it would turn so quickly -- I thought it was a matter of months. But that would explain the taste. Maybe I'll still do my hopping experiment to see if the flavor recovers but from your explanation it sounds pretty unlikely...

I just made a chocolate maple porter (using the 1-gallon Brooklyn Brew Shop all-grain kit), and as an experiment decided to leave out the hops! I've opened two bottles and the taste is (as expected?) weird -- kind of a soy sauce flavor. I was pretty careful about sanitation so I *think* this...