Search results

Sure, absolutley.

I am talking about glas bottles. That is exactly how gas works. However unintuitive it might be. I am not saying it is alot, I even said I would not worry about it but it is wrong to say that it is zero, it is not.

I know that it might be unintuitive but it is a fact nevertheless. Take a look at this for example.

Then you are pretty wrong. Even in capped bottles, with preassure, oxygen can get it.

There is no such thing as a CO2 blanket, gases mix. Just because CO2 comes out, does not mean air is not comming in. However, your beer will probably be fine. I would not worry abit over it.

I seem them as 1.030 and 1.010. That would give about 2.6% ABV.

Beersmith is $15/year and Brewers Friend is $25/year.

Definatly the tap. You don't want to put stuff in the beer, or even open the lid to let more oxygen in.

Hi, 68 is ok/fine, depending on the yeast ofcourse. Just know that if the temperature of the fermenting beer will be higher than the ambient temperature, sometimes quite alot. Don't misstake a bubbling airlock with fermenting beer. The beer will release CO2 long after fermentation is done. You...

I think there is a potential problem. There will be alot of oxygen compared to wort/beer. It will reduce during the fermentation cycle but with 5 gallons in a 23? gallon fermenter, there will be quite alot of oxygen left after fermentation is complete.

No, not necessarily. It could be that the increased preassure is just CO2 releasing from the solution. If you release the preassure of the keg, ofcourse it will rise again from CO2 in the solution without any additional CO2 being produced.

I would also do DME and steeping grains. I would save about half of the DME and add that at the very end of the boil. You can make great beer this way.

Just a small note: BIAB is all-grain.

I would just leave it alone. Too much risk of oxidation and Im sure the yeast will chew the sugars eventually.

Not complete but alot of strains: http://www.shegoguebrew.com/p/yeast-strains.html

What is the SG at the moment? That is the only way to tell if it is finished. Airlock activity is no indication of active fermentation. It is probably just relasing Co2.

Air lock and blow off tube works but both prevents oxygen from entering the flask. The reason for using foil is that it prevents stuff from falling into the flask but sill allow for exchange of gases (CO2 out, Oxygen in)

That is not how it works. Things would fall/go in even if there is CO2 going out.

With boiling water you need much less than 10 minutes to sanitize it. It wouldnt be sterilized even if you did it for an hour.

How big was your line? From what you write, I would say it is either too thick line, too warm bottles or too high preassure in the keg.