Search results

yeah don't move it to a secondary if it's still fermenting i think is what revvy was saying. using bubbles as an indication of fermentation status isn't a good idea, but if you do see bubbles, you know at least fermentation is definitely not done and probably not close. sounds to me like...

also...you don't need a friggin wort chiller. if you've got a tub, water, and 2 bags of ice, that is fine. worry about the chiller in a few years after you've brewed a few batches.

austin is a great site to order from IMHO though. very competitive prices.

+1 on germelli's first response to this post. keep it simple. you do not need to spend anywhere near 300 for equipment for your first batch. people do, but to me, it seems like you get a better feel for the basics by keeping it simple. for your first brew, personally, i'd stay away from...

wow your first batch. seems like you're already using some intermediate equipment. good for you. sounds to me like you've read some stuff and are in good shape. just leave your fermenter alone and i think you'll be in good shape. all the tips above about the airlock seem like good...

+1 on bentpriate's post. let it be. quality over quantity. if it were i, i'd let it be.

normally i don't care what people say about my insipid thoughts on here...but revvy's post really made my saturday. i must say.

i bought a $100 stainless steel 5 gallon kettle for my first brew. not a waste of money as it's a great kettle, but not necessary for a newbie (which i still am FYI after 2 years) i'm with revvy. just get a spaghetti pot. all you are doing is boiling sugar water with flowers thrown in halfway...

i think a rolling boil is fine, regardless of whether you use a fryer or a stove. heat is heat, though i wouldn't mind getting a fryer just so i don't have to spend half my life waiting for my electric stovetop to heat up. i'll probly drop on one of those when i figure out how to convince my...

interesting. all i've seen to date are issues regarding the FDA (an HHS agency) but this talks about the EPA regulating sanitizers. I'm thinking the EPA might regulate sanitizers in some industries, and the FDA in others. i don't know. i would think sanitizers for food production would fall...

right on. thanks everyone. maybe i'll just make my life easier and run em through the dishwasher with just water once or twice. i've used oxyclean to get the bottle labels/glue off before too and it works awesome. i just don't have any left and read onestep does the same thing. since i've...

all good points. i suppose the reason they chose not to apply as a sanitizer could be because of money, but that just seems suspect to me. if i were making a sanitation product and competing with Star San and Iodophor, who have that FDA approval (please correct me if I'm wrong but I think that...

yeah it probly is overkill. in my limited experience onestep doesn't really foam like star san. but i've never really vigorously mixed onestep and water, so i'm not sure if that foaming would happen in the dishwasher. just wondering. thanks for the helpful response.

i've got a little one step left over that i don't really have any use for. i was thinking of throwing it in the dishwasher with my bottles to sanitize them. would this work do you think? not sure if this is a dumb question but i don't want to put anything in my dishwasher to mess it up. i...

i appreciate everyone's advice. i am pretty new but have had no problems using onestep. i guess that wasn't really my concern though. it just seems to me that, since it seems everyone is at least agreed on the fact that sanitation is extremely important to the homebrewing process, it is not a...

I just swung by my LHBS and wanted to pick up a few things, one of which was star san. of course they were sold out, and had a huge truck out front unloading supplies, buried in which was the starsan i wanted. the guy at the shop said "just use onestep" anyone who reads up on this stuff at...

that's because it is flat until it's been conditioned/carbonated

1-2 weeks in primary should be fine

RDWHAHB. just bottle at the room temperature i say. i keep my fermenter in a plastic grabage can with water to smooth out the temp fluctuations (and which i've noticed can keep the beer temp about a degree below ambient temperature) and then i just bottle. i'm in MA and it's been about 70-80...

yeah the krausen is in the way until a week or more deep into fermentation. i've tried dropping he hydrometer in the fermenter but can't read it well enough. taking out a sample with a turkey baster only takes a few seconds and you'll be able to more precisely measure the SG than trying to see...