Search results

I was thinking of maybe measuring out 5 bottles' worth of sugar at a time by using the tare function on my precision scale in shot glasses and then pouring the sugar from the shot glasses into an aluminum foil semi-funnel into the bottles like Mashdar suggested. I'd just re-measure the sugar for...

I 100% agree with OakIslandBrewery, Bramling Cross, Bobby M, and others who are saying this is likely too complicated of a recipe for your first all grain. It's also a rather expensive one ingredients-wise and I can see lots of areas for error. Not just in oxidation. But this is a 9.1% ABV...

Thinking about it, caster sugar might be even better since it should dissolve basically instantaneously. Although this method does seem like it could be a bit of a hassle, if I use my precision scale that I use for brewing salt measurements, this could actually work really well.

99% of my brews have been 60 minutes. The reason being that it's the norm. The other 1% have been 90 minutes. Mainly because either the recipe called for it or I made a recipe based off a brewery that did a 90 minute boil for their beer. This has almost always been Imperial IPAs or similarly...

The idea that the edges of the lid have less resistance than an airlock is kind of a terrifying idea and it makes me want to bottle as soon as possible. It also makes me think that I'll need to make sure I never have to ferment in a bottling bucket ever again. I have thought from the very...

I've thought they might be a good idea for when I transfer beer to a keg and there's maybe 1-2 bottles worth of beer left that won't fit in the keg, but I've never used them before. This might be a good time to use them. I do really like the idea of transferring to a keg (assuming it kicks...

I haven't taken any samples yet. I'm planning to take my first gravity reading in about 3-4 days, and maybe one more gravity reading 2-3 days after that, and if it's the same or close enough, bottling. Other than the three options I mentioned before, I'm thinking of buying carbonation tablets...

No prob. I just thought it was funny that you were telling someone who had cold-crashed and primed in bottles tons of times before that their beers wouldn't carbonate and would just result in "flat sugary beer." If that were the case, obviously I would have stopped after the first time it didn't...

So does that mean you pour in the sugar directly each time? That's an option I did consider, but it just seemed like a bit too much work measuring out the exact mount each time for each bottle.

Huh. I just end up with flat sugary beer... Then why has that never happened to me before? What's been carbonating my cold-crashed bottled beers?! Pixies?!

Why would it be a no-no? The purpose of cold-crashing is clarifying the beer. In the case of bottling, cold-crashing means you'll have less sediment in your bottles. I've cold-crashed every beer I've bottled or kegged for a long time now. I'd argue it has more of an impact on bottling since with...

I've never not used an airlock, but I know a ton of people use blowoff tubes or something similar. If you mean that you don't use anything like an airlock or blowoff tube, then what do you use? I'm interested in how you dose each bottle. Do you do like my #3 idea? Mixing sugar in water, then...

To be honest, that's the easiest solution, though it does seem like it had the highest risk of introducing oxygen, albeit probably no more than transferring to a bottling bucket. The three options I see are: 1. Add 85 grams of sugar to 100-200ml of water, then add that directly to the...

My initial idea was adding the sugar to the bucket and then bottling from it, but the main drawback (besides potentially introducing oxygen) would be that, even with a gentle swirl, some of the trub that had settled to the bottom would get mixed back in. Granted, it would just settle again to...

Yes, I'm certain there's positive pressure in the bucket from the outgassing. On the one hand, cold crashing the bucket (or "soft" cold crashing it) could improve the clarity of the beer going into the bottles, but I wonder if it would be worth risking the potential of oxygen being pulled in...

That's a really interesting idea that I hadn't considered. Theoretically it could work pretty well. I guess it would mainly just be connecting the bottling wand to the disconnect and tubing that I normally use for closed transfers after having finished transferring the beer to the keg (and...

Some may have seen my leaky spigot/fermenter thread, but in short, on brew day, when I added StarSan solution to my main fermenter, it leaked from the spigot, so I transferred the StarSan to my backup fermenter, but it leaked too. I tried tons of things and none of them worked, and I had finally...

I do think that might be it. Just like how the massive heat on the third floor cracked the spigot on my larger backup fermenter, I think that heat probably dried out the washer to make it insufficient for properly sealing. The leaks in the two fermenters up until now have been very slow and...

I can hardly believe it, but this "double washer" idea actually worked. I ended up using a much thinner and smaller rubber washer (for a completely different spigot) to the outside, then used the thicker rubber washer on the inside, I put about 8 liters of water into the fermenter and left it...

That is the EXACT spigot I'm using. I actually ordered 2 of those yesterday for about $5 each since it's cheap enough (if it was 50,000 yen, I'd just buy a whole new fermenter, hahaha). I have difficulty thinking that it's a problem with the fermenters themselves since I haven't... done...