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Old 10-12-2012, 01:24 AM   #21
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Originally Posted by BudzAndSudz View Post
If the lids snap on tight but not air-tight, what do you do?
Well with red wine it doesn't matter because once fermentation ends it gets pressed and goes into carboys. If I used them for beer (I don't make big enough batches) I would just rack into carboys after primary...there's too much headspace. It doesn't need to be air-tight for primary fermentation.

Something is always fermenting....
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Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
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Old 10-13-2012, 01:50 PM   #22
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Originally Posted by BudzAndSudz

If the lids snap on tight but not air-tight, what do you do?
Fermentation doesn't necessarily need to be airtight. Anchor brewing does shallow, open air fermentation with filtered air. Airlocks & airtight containers just reduces possibility of wild yeast and bacteria.
Bottled&Drinking: Founders All Day IPA Clone, Centennial blonde, Vienna Hefeweizen, Belgian wit, blizzard imperial IPA,
Conditioning: hard local cider
Primary: more local hard cider!
On Deck: English bitter, English IPA

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Old 10-13-2012, 03:52 PM   #23
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Originally Posted by BudzAndSudz View Post
That was my thought exactly! I have enough carboys to do the entire batch split into 5 gallons, but I feel that's just nowhere near as desirable. I wouldn't want the pitch rate to be off in one carboy and I sure don't want to do 3 separate starters...
lol We do 30g in 6 carboys...it sucks! But, it does give us the ability to play with different dry hops and secondary aging additions. We are saving up for a 60g stout fermentor...but i wanna go 90g....come'on tax return hurry up!!

Our mash tun is a 33g trash can just like that, going to move up to a 55g drum once we get the fermentor.
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Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

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