Recent content by jazzbass

I would just add. When your water/priming sugar mix cools to add to the bottom of your bottling bucket. The swirling motion when you rack will help get the solution mixed into the beer better. Let us know how your next brew turns out.

Here you go. http://www.northernbrewer.com/priming-sugar-calculator/

If you rinse your bottles good after consuming the beer they rarely need washing. If you see anything in the bottle add about a 1/4 teaspoon of oxy clean and a little water, let set over night. Shake then rinse. On bottling day I fill my double bowl sink one side I add about a 1/4 cup...

Good Idea Pie Man Multi-Tasking.

I am not sure how you are prepping your bottles? I have been refining my techniques with yeast starters, stir plate and yeast and priming calculators. Beers have been improving. I always used 3/4c or 5 oz of priming sugar that came with my kits. Not priming by style of beer. Looking at...

I am not sure why you would need the star san to start you autosiphon. I bet you introduced oxygen by your bottling technique. Get yourself a spring loaded bottle filler. http://www.thegrape.net/browse.cfm/bottle-filler-spring-load/4,7834.html For your stout I would go right to the bottle at...

It certainly won't hurt and will help aeration. I use hop socks, so there is not much to filter. When the wort is about the temperature I want I give it one last really good swirl and let it set about 10 minutes. Then autosiphon into the primary and any solids get left behind.

Yeast is between 1 and 2. I decant like this. Put a piece of masking tape on the jar and mark #2 where your yeast starts. Stir everything up again. Let it settle till the trub comes up to your mark. Then I take a small 3/16 vinyl tube like used for oxygen masks and do a minny...

I always considered how well it mixed also. I give it a gentle stir from the bottom up about every 12 pack. Never had a problem.

I plan on brewing a Blood Orange Hefe this weekend as well. Since the blood oranges are pretty much out of season I found some that were still good. I zested the oranges (6) with a potato peeler and froze. Since I wasn't using the oranges immediately I sliced them up and put in enough...

I don't think the little bit you would be taking for a starter would be a problem. The yeast on the bottom are probably napping anyway.

Try putting a little more force down on the lid to see if you can hear a click. It should take a little effort to put on and off.

Yes, my basement is 62-65 degrees. Been working great. Same temp I ferment ales.

My experience with fizzy beer was from rushing a couple brews. Fermenatation was not complete. Close enough that I didn't have bottle bombs but not finished. Had to be ready to pour immediately after opening or had a gusher and lost half the bottle. Your time line sounds reasonable...

I had the same questions. When searching on this topic most information referred to kegging. I have been leaving in the primary 3 to 4 weeks. Then I bottle and leave out in my basement at 62 degrees for 7 to 10 days. Then back in the keezer. No problems with carbonation or excess sediment.