A week or 2 is fine. A month or 2 is fine too. I've heard of people going longer than that successfully but that is about as far as I feel comfortable pushing it.
I would like to make a bottling bucket out of one. Drill a hole towards the bottom and boom !!
If you get the right spigot - the RED one - it actually comes with two gaskets on the spigot, so you put one on the outside of the bottle, and one on the inside, then screw it hand tight. Test for leaks and use!
Thx, sounds easy enough! I'll look for the red one, then...
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I've been thinking about using something similar for a 2-gal sized bottling bucket. The only pre-made bottling bucket I've found that size online is 9 bucks, plus 11 for shipping, so $20 total. I know I can get a bucket (or plastic can/jar like that one) for cheap, and the spigot assembly is like $4-5...
For the sake of clarity, this is the one I'm referring to - notice it's got two gaskets on it.
The red tip is sized at 3/8", and with a short section of vinyl tubing mates up perfectly with a bottling wand.
I am wondering if any I you guys have an extract recipe for a low ABV hoppy ale?
I think it would be good for drinking all afternoon big hops and low ABV.
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Sumbrewindude if you would not mind that would be great!
Can you include your hop the snot out of it schedule?
Thanks man
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I know Domino make two sizes of sugar cubes....gotta read box not sure which brand your wife picked up
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I have no idea what brand, I know the box was pink and not the usual Domino yellow.
Hmm... Oh well. Honestly I don't know if it saved any time in the process, I usually make the sugar solution in the microwave then put it into the freezer while I'm sanitizing everything. Usually by the time I'm ready to transfer the beer to the bottling bucket it's cooled down enough.
The major reason I wanted to try it this time around was I had a few bottles that were under/overcarbed in the bottles and I wanted to have consistancy between bottles.
All this does is make me want to order up my regulator and fittings to get my kegs online. Consistant, definable carbonation would be really, really nice.
In other news -
Bought the first 12pack I've bought in a while tonight. Just wanted to try some new beer from some breweries. Actually was kind of sticker shocked when I picked them up - I've been getting used to spending 20$ and getting 3+ twelve packs of my own stuff.
I do enjoy sampling other's efforts, though.
Anybody cold crash in small portions? I lack space to cold crash much beer in the fridge, and don't have a fridge set up just for that purpose. Yesterday put a gallon in an ice tea jug with bottling sugar and put it in the fridge for several days to clear it. I will then bottle right out of the ice tea jug with the sugar already mixed in. Does this make any sense ;-)....
H.W.
Let me know if it works interesting idea
I got to get my mind made up on a recipe before I brew again their are so many !!!! Anyone have a suggestion ?
So, slight issue last night. I brewed on Sunday, placed my jug in a big plastic bin, checked in on it last night to see if it was bubbling per usual, and turns out it was, just a bit too much. I had the blowoff tube in a pint glass which was now a nice brown beer color, and you can see that foam had gone about half way up the side of my container, the bottom of the bin was also covered in a lot of liquid. Probably lost about 1/8 of the liquid in my gallon jug. Cleaned it all up but a, what probably caused this? b: Anyway to prevent it in the future. Out of 4 brews this is the first time it's gone this bonkers.
+1 on the keg hopefully if I get any extra money I'm going the keg way too everyone who kegs always says you won't regret move from bottles
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Anybody cold crash in small portions? I lack space to cold crash much beer in the fridge, and don't have a fridge set up just for that purpose. Yesterday put a gallon in an ice tea jug with bottling sugar and put it in the fridge for several days to clear it. I will then bottle right out of the ice tea jug with the sugar already mixed in. Does this make any sense ;-)....
I guess the pro here is that by priming a couple days ahead of time, you should have less stratification.
The downside is even though fermentation is slowed, it isn't entirely stopped, so it is going to be a little harder to guess how much sugar is left when it goes to bottle. I have had wines that were back sweetened, bottled still, and straight into the fridge. A month later they were sparkling.
The problem is you have no way of knowing how much work the yeast has completed on the sugar you added. If You added the appropriate amount of sugar for the carbonation level you want the best possible scenario is undercarbonated beer. Worst case, no carbonation. Either way it's unlikely that the yeast hasn't began its attack on the sugar you added.
After having made about a dozen 1 gallon kits, thinking of doing a rye pale ale for my first non-kit experiment.... so much variety!
I kinda have eyes on a blueberry wheat recipe
I would never have thought that a significant amount of fermentation would occur at refrigerator temps.......
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