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I'm moving from 2.5 gallon to 5 gallon batches for my next brew, and I plan on getting the 6.5 gallon carboy. I'm not worried about oxidation at all, like yuri said the beer will let off more co2 in secondary to blanket the beer. Also I've seen plenty of 5.5 gallon recipes so in that case a 5...

Psh that's nothing, she should calm down. I try not to drink more than 1 or 2 on week nights cause of the calories mainly, but on the weekend its all out with 10-15+ a night and 6ish on sunday night (family guy drinking game, woooo!)

+1, i've used a starter that was in the fridge for 2 weeks and it worked great. but it seems better to decant first, since the yeast is cold it will be more firm/compact at the bottom and won't be disturbed by the pour.

this assumes that you own a soldering iron and other such supplies. I didn't, and now after buying all the random little things and the pain in the ass to find stuff like tiny bolts to hold the heatsink on the LM317T, etc I think I've spent a good $50+ (shipping included) and wasted lots of...

First thing that comes to mind is that i was told that liquid yeast doesn't need a starter. So I thought that starters must be for dry yeast then, but then after reading here I find that it is the opposite.

familiar with the site but not to the point where i know what you guys are talking about. what kind of deals are you talkin bout?

Was looking into these the other night on he bayou classic website (www.thebayou.com) and found this about that tall one:

i don't know what kind of people you hang out with, the only beer my friends would pour out is ones that sat out overnight if the drinker passed out or was so drunk they forgot about it

Um, I dunno, cause thats the method I've read about here more than any other and I just follow blindly? I know there is a bit of a debate about how much sugar to add and does temp of beer mean at time of bottling or fermentation/highest temp. While I tend to lean towards the highest temp...

Just need someone to validate my theory here and make sure I'm not going to overlook anything harmful to my beer.... Background: I've done 2 batches so far, 3rd is crashing cooling in secondary. So far the first 2 have been _really_ cloudly. I crashed the first 2 but only for a few days but...

What about liquid yeast? WLP001? 008?

Best beer name ever? Hoptical illusion by Blue Point Brewery

mine says to read at the top of the meniscus: http://www.brew-winemaking.com/ProductPDF/4707.pdf

suck back isn't uncommon. lots of things can cause it, from pushing on the lid to changes in the atmospheric pressure. lots of people recommend cheap vodka cause it will just increase ABV slightly, i just use star san solution though cause i don't keep vodka around and hear that star san is a...

bottle or keg? if bottled, how long did it take to carb?

i start with about 3.5 gallons and usually end up with 1.5 - 2 gallons at the end

There should be no fermentation in secondary, the name 'secondary fermentation' is a bit misleading. The use of a secondary is really just to give your beer time to clear up. So don't worry about the fact that there is no visible activity - cause there shouldn't be. But.... yes you probably...

elpresidente, I just read this to SWMBO and she immediately shouted "Total Wine". Dunno where you are in VA beach but I think there's one north of 264 kind of in the middle of VA Beach. Another over here in chesapeake on greenbrier. You probably know this already though... Anyways, she...

I call bullsh*t.

All makes sense now. Thanks guys