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I came across two of those Budweiser millenium bottles in a garage sale yesterday. A buck each. Really huge with a plastic cap. What capacity are those? any one try to use one for fermenting like a soda or racking a small brew? The rubber cover for the better bottle carboy fits almost perfectly...

so for the very least 2 - 3 weeks in secondary. Gotcha. Thats about what I was planning anyway. As for the bottling, I planned on aging for an additional few months. I'm really anxios to drink though! I can still taste definate green but the flavor is good. I was expecting more green that it...

Just moved my modified imperial stout to secondary fermenter. OG was 1.114 and took another reading just before transfer - 1.032. Is that the ideal time for FG or should I take that at bottling time? Currently, that equals right at 10% ABV. Beersmith says to leave in secondary for 7 days. Any...

hmmm....and yet another few flat brews in the swing-top bottles and to add to that the flat brew now has a "fart" odor to it. Is that a definate sign of leakage? CO2 getting out and air getting in? I know I can re-carb with cooper's but the CO2 will just get out again. Transferring to 12oz with...

Ever since I have bottling (started two batches ago), I have been having problems with the flip-top bottles. I get lots of flat bottles. Some are carbonated good while others are flat. All the rubber lid stoppers are new and appear to seal good. I have tried capping a few 12oz bottles and those...

Its funny how not but an hour after I started this thread, the little boogers decided to rise and shine. here we are now almot 36hrs later and the airlock has been popping off like 4th of july non stop. This time tomorrow, I will add some nutrient to keep those guys on their sugar binge. Maybe...

Im gonna wait at least another 24 hours. I have seen some condensation building on the inside of the airlock that wasnt there previously so maybe thats a sign.....thanks for the tip. TxT

I was adding for the alcohol but even just a hint of the flavour would be nice. This is my first time straying from the main recipe and experimenting with ingredients. I add the honey about half way thru the boil. The other thing I added was the rye malt "just because" That was intended for...

Just finished up an imperial stout variation. It been 36hrs now and not a single sign of giddy-up from the yeast. Not a single bubble on the surface of the wort. I would have though I would have blow-out problems with this one. Its double pitched with london ale 1028. I aerated (vigorously...

imperial stout variation (partial/mini mash) 3 lb maris otter pale malt .75lb crystal 40L .50lb black barley 2oz chocolate .50lb black patent .75oz gypsum .50 rye malt (I added this myself) 11lb dark extract 8oz malto dextrin 1lb honey (I added this myself) 2oz nugget 1oz...

Just finished my first stout. I made an imperial stout and added in 1/2lb rye malt and 1lb honey. This will be interesting. I measured my OG temp adjusted to 60'F. I could'nt believe my eyes when I saw that sucker floating at 1.114. I took it out, rinsed it, put it back in and gave it a few more...

The only aeration I give my wort is when I pour the wort from my boil pot into the fermenter. Then I pitch my yeast at about 70-75 degree. I havent used a hyrometer yet so Im not sure of the SG of my other brews. The imperial stout Im about to make should be about 1.100 OG. May be higher once...

Yep, I have made two batches of brew and so far, only the air lock has been sufficient because it was a brown ale and a bock. I didnt think the fermentation would be violent enough to use a blowoff hose. This stout though has me a bit on the "worry wort" side and think I should this time. Lots...

Im making a really stout brew and it will have lots of fermentables. All I have is an air lock and Im concerned the fermentation on this one will blow the lid off my fermenter. I am not going to aerate or oxegenate the wort but is there still a concern? should I put in an blowoff hose and drain...

Thanks for the responses. I have already been doing partial (mini) mashes but I wasnt sure is partial meant samething because the place I buy from calls it mini mash. My first batch was a mini - thats how I started. My current batch in brew process is an Imperial Stout that I modified just a...

My second batch ever was a Bock and I didnt realize it is a lager. I fermented at room temp. But the gotya here was this. As I cooled down my wort with my wort chiller, just as it reached 75' and I went to pull out the chiller, a tiny little feather fell into the pot. I was stuck in a dilemma...

What is the difference between partial mash and mini mash? is it one in the same? I use extract but also steep grains as well. Thanks for helping this budding newcomer! TxT