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An update. I put the chips in 2 days ago. I did not boil or soak them. I just tossed 'em in. I was going to bag and sink them with glass beads (that I had sanitized), but the neck of my carboy is too small. So I just fed chips in. About 2 oz. I tasted today, and what a difference. No...

Racked to secondary today. No change in gravity from slight warming and sloshing. Will put the chips in soon. First I have cider to backsweeten and bottle. Here are some pics if you want them! http://imgur.com/gallery/4SAmp/new

I already have three bags of these: http://www.amazon.com/dp/B000QI9VM4/?tag=skimlinks_replacement-20 I picked them up on a closeout at the grocery store cheap, and I figured they would last me a long time for brewing. Not so much if I use them in my barrel smoker :).

I like method two. Saves me money since I don't keep any JD at home (or any hard liquor). Thanks for the input, I will keep you all posted.

Thanks fort all the input. I think the color and taste are right where I want them. I was hoping for a little more attenuation, perhaps 65-70% and a FG of around 1.020, putting the ABV right in the range for the style as the ABV is a bit low for it right now. I will try rousing the least a...

I am in a hurry so I will try to make this post quick and check it later. Last Monday I started a Scotch ale. Corrected OG at pitching time was 1.080. 24-30 hours later it was blowing off madly. Temps have been kept between 62 and 67. Blow off stopped after about a day. The ale pale does not...

Just keep an eye and a nose on it. Watch for mold, unususl krausen, and off odors. If that happens, then worry. There are always wipd yeasts and bacteria in beer. The hops help against bacteria, and if your yeast thrives it will crowd out others.

For the carboy, find a real milk crate. Not the flimsy walmart sruff. Works perfect.

In order: Extra carboy's/buckets Bigger pot/outdoor burner Fermentation fridge Next: Wort chiller Mash/Lauter Tun (cooler conversion.. I have the cooler.. just need to do the work)

I just got a wine fridge myself and do not have enough room for an airlock with either an ale pail or a 5 gallon carboy. I do not like the balloon idea, I just imagine a lacto infection or soemthing worse. Here are two setups I have used: 2 gallons of cider in a 5 gallon carboy with the airlock...

And one more post... caught some good video of this bad boy...

I needn't have worried in the slightest. It is currently blowing out and making a nice mess through the tube. The blow off water looks like a cloudy yeasty mess.

Thanks for the input. Unfortunately, I dont think a 7.9 gallon bucket will fit my fermentation chamber (a converted wine fridge). This is a new bucket and lid, and next time I will try saran wrap to see. Any good instructions for doing it the best? I will be transferring in 1-2 weeks, so I...

I wanted to do slightly bigger brews then my 5 gallon carboy would allow, and and the LHBS did not have a 6 gallon in stock (and not sure it would even fit in my ferm chamber) I decided to use a 6 gallon ale pale for my newest batch. I brewed and pitched yesterday, but the lid on, and not...

If you don't have a valve on your kettle (I don't), don't brake your back. Have sanitized tubing and an auto siphon ready. Once the wort is cool, just siphon it over. As a plus, you can use the pouring wart to aerate just by holding the end above the wort level and moving it around!

Well I had fun, got it done, and murphy didn't mess to badly with me. Nice dark wort, very sweet and not hoppy. OG 1.080. I think this one will be quite good when finished.

I think #27 should become a permanent tip. Have fun! Thanks guys. I probably won't be enjoying a brew though, as I have to work later. I will have one tonight. My last homebrew is almost gone!

I have done two batches before, indoors where water, equipment, etc has been near to hand. I plan to brew outdoors tomorrow for the first time and don't want to screw it up. Weather is supposed to be partly sunny, low winds, low to mid 40s. To aid myself, I have made a brew day outline, and...

A new question. BRY-97 does not have attenuation percentage published, but says moderate to high. Lets assume 70%. Not having done cider (or that much beer), my understanding is that cider is almost completely fermentable as opposed to wort. That said, with an OG of 1.051, if I take this to...

Doing 2 gallons of cider in a 5 gal carboy now. Works fine. Se my other threads for pics.