Search results

Just tasted the first of the batch using this recipe and it is dead on!!

In that case secondary is good, sorry I should have mentioned that along with fruit additions is when using a second fermenter is good

Apologize if this is off topic Just curious why do you guys do 2-3 gallon batches instead of 5?

You can buy kettles already set up for this And if you search you tube for brew boss, there’s a video showing his method

Sometimes the bag can blog the valve, I used a false bottom in my cooler when I used a bag to mash It worked great I now do biab

99% of the world would never be able to taste the difference and the other 1% are fibbing, Too much made of PH and efficiency in my opinion

I usually leave mine in primary for 3 weeks, to let the yeast work and wort to settle You’ll find no real need to secondary unless you need the fermenter freed up for another batch

The only difference I’ve found between carb drops, priming sugar and domino dots is cost, dots being cheapest Stay away from the carb tabs, the ones that look like little tan hockey pucks

Craig’s list may be a good source for you The minis I have are stainless so rust is not an issue Hope you find what you’re looking for

If you’re boiling 3 gallons for a 5 gallon batch You can do in immersion chillier to get it down and then empty a 10 gallon bag of ice into fermenter and pour your cooled wort on top of that should give you close to 5 gallons. Keep a gallon or 2 of cold water handy to top off Of course this...

Really, just offering a suggestion, not expecting to get my head bit off @ Mary B, Sorry if I offended you

Don’t know what blushing is. If you use a bottling wand it leaves the right amount of space automatically

Maybe fill the bottle using carb drops or sugar directly in bottle then proceed with the keg as you normally would

When I did it, I used carbonation drops, it worked fine

I usually let set in primary three weeks giving it ample time to settle

The last time I used cherries they went in at flameout and Aroma and taste was awesome I used 40 fresh cherries that I de-stemmed and froze

It’s a frustrating process but once you get it, it worth it

Change the o rings on your in and out tubes, use Vaseline on all o rings prior to pressuring

If you’re getting the same thing all the time try one thing different like use dry yeast, if same thing occurs try a different grain

I find that 3 weeks or so in primary is sufficient time before bottling or kegging. Of course there are some styles that require more time Anything shorter than 3 weeks may be too early to package, but this is in Central Texas and what works for me