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I'm not the OP, but I got a big bunch of them from the same ebay seller, both red and white gaskets, and I'm very happy with them so far. Many of them have been re-used numerous times and still look good.

I switched out the stopper to an internal type. I'll let it go for 3 or 4 more months then maybe sample and add oak.

This was my last straw. I will not use 3787 without a blowoff ever again. Never, no matter what. I checked in the morning before leaving for work and there was about 3/4 gallon of headspace remaining. I got home about 4 or 5 hours later at lunch time and took that picture. The airlock was...

Monstrous fermentation as I expected, but it still surprises me to see it when I use this yeast. This was 1.045 OG. I caught it just in time to put a blowoff on, 30 hours after pitching. A few hours later it was up and out.

Good, I thought Paradox used a sach yeast for bottling, but I could be wrong. Mine has started to get a pellicle in the last couple of weeks and very slow airlock activity has resumed. Does anyone have reservations about the orange carboy seal airlock setup I'm using? Will it allow too much...

Serious question: Why boil it at all? StarSan is good for everything else, why not the IC as long as it was properly cleaned after the previous batch? My IC has plastic tubing that could get perilously close to melting if I wasn't paying attention.

I'm almost certain that you're correct on the pectin haze. I'm not overly worried about it, but next time I may change it up and hopefully learn something in the process. My next iteration might go something like this: All grain standard Saison recipe with 2-row, wheat, Vienna, something...

Final update on this beer in case anyone comes searching years later. I really like this beer! It's really drying out and has a strong crisp flavor of spice from the yeast and sweet red wine. I've still got lots of bottles left so I hope it continues to age well. Notes: -It took a LONG time...

I started using an aeration whip on a drill about 5 or 6 batches ago. Prior to that I just shook the carboy a little. I have noticed a big difference in my fermentations. They start much quicker and seem more vigorous. I have no data to back it up, but I have attributed it to better aeration.

I'm curious about this too and would like to hear others' experiences. I'm not sure about rum since it can have lots of spicy flavors that might conflict with what you're trying to do. Vodka, whiskey, scotch, cognac, or any wine would all be good choices I would think. I personally would...

I always think that if you are topping off, using bottled water is safest. You can use distilled water or RO. Are you on well water or city water?

Temperature totally depends on what you're going for with this one. Same with pitching rate. I just bottled a stout that I fermented with 3068 at 66 degrees. No starter since I intentionally wanted to significantly underpitch. I was actually hoping for more banana flavor than I got. Oh...

This thread makes me sad.

Some swing tops have a ceramic stopper and most of the modern ones have plastic. Sometimes the plastic stopper can develop a crack or a dimple and not seal properly between the stopper and the gasket. A ceramic stopper could be broken as well. I only use plastic gaskets (not rubber) that are...

Something's not right. Only 12 hours after pitching? Was there a bunch of gunk in the airlock? Otherwise, I'm tempted to agree with bbrim that it seems like a broken carboy. No way that yeast blows off that much, that quickly, at that temperature. Something else is wrong.

Well, I brewed it yesterday: Steeping: -- 0.5 lbs Belgian Aromatic malt -- 0.25 lbs Weyermann Carafa III -- 0.25 lbs Weyermann CaraAroma Fermentables: -- 6 lbs Pilsner malt syrup -- 1 lbs Briess Pilsen DME -- 1 lbs D-90 Candi Syrup (at flameout) Hops: 0.3 oz Cluster (AA 7.2%) 60...

I hear Budweiser is beechwood aged... you could always try that.

I have an extract kit from Northern Brewer that I'd like to sour. It's their Saison de Noel kit. Here's what's in it: Steeping: -- 0.5 lbs Belgian Aromatic malt -- 0.25 lbs Weyermann Carafa III -- 0.25 lbs Weyermann CaraAroma Fermentables: -- 6 lbs Pilsner malt syrup -- 1 lbs D-90...

Got my prize from the Homebrew for Heroes random drawing. 2 pint glasses, a t-shirt, a stainless steel keg-style growler, and a 50 caliber bullet bottle opener. I can confirm that the bottle opener does indeed open bottles and one of the pint glasses will properly contain beer. Next step will...

I used 1968 about 5 or 6 batches back, and it was very gloppy. Way more than other yeasts I've used.