Search results

Hmm...but when I press on the lid of my fermenter it causes the air in the bubbler to move...this would indicated a good seal wouldn't it?

Guys, I have a batch in now. I made it in the wee hours of Sunday morning (3 a.m. I finished), and so it's now been about 60 hours. Still no bubbling, the airlock doesn't even seem to be under pressure. Although, Krausen did form. And the 36 hours, I had a blowoff tube (had to buy a new...

I'm going to give you some really bad advice. Everyone here will tell you it's bad advice to well. The advice was given to me by two guys at the home brew shop I go to who have been doing it for ten years on hundreds of batches with no infections. To cool the wort, just get a bag of ice...

Hmm...any possible holes in your sanitation? Do you use plastic buckets as fermenters, maybe they have scratches? Wooden spoon?

Well, I just brewed my second batch. It was a half mash that used 13 oz of specialty grains with 2 lbs DME and 3.3 lbs LME. Also, bittering/finishing hops. I was brewing at a friends house, and we use a butane stove. The grain was put in, temperature brought to 165 and maintained for 20...

Go to a large liquor store, stock up on a variety of different styles, imported and microbrewed. Grab some India Pale Ale style beers (maybe Bridgeport IPA or Dogfish Head IPA). They should be a good thing to compare to what you have brewed, to tell if yours is particularly bitter and harsh...

Yeah I know mouth siphoning can be pretty risky...hopefully not that risky though. I'm buying an siphon pump as soon as they are in stock at the local store. I'm brewing another batch on wednesday, so if I can't get one by then I will try your method ratm.

Sounds good! :D I tried to pick an autosiphon up on tuesday, but the home brew store was out of them and the guy there told me to just siphon it with my mouth.

Well today I racked my first batch. It had only been 4.5 days, but the bubbler airlock wasn't bubbling and it wasn't even under pressure anymore (water levels equal). I siphoned it with my mouth since I was too inept to use anything else, but I did rinse my mouth with vodka and submerge in...

Heh, I went and talked to the guy at the homebrewing store about it. Not only does he mouth siphon, he cools wort by using two bags of ice from seven eleven melted with some water as to be ice cold! It was ice from seven eleven I was cooling with and I saw some splash in...that's why I was...

Well it's doing some decent bubbling now, four or five a minute. I'm just going to leave it for two days, the rack to carboy.

It is bubbling at the rate of 7 to 9 per minute, it has been 45 hours since it was put in the primary. Does this sound right, or is something wrong?

Well, my bubbler wasn't bubbling so I gave my primary fermenter a good shake. It started bubbling, but a bunch of beer went through the bubbler and I'm worried about sanitation (since before, it was sanitized/sterile water). I've poured some sanitation solution into the bubbler, and since it...

Well it's now been about 38 hours, and the closet it's in smells like beer, and I see bubbles every now and then, but I don't think it's as active as it should be. The closet temp is kind of low though, around 68, and I don't think I prepped the dry yeast properly. If I don't see more activity...

I'm going to rack my brew to a glass carboy for secondary fermentation. What exactly is the point of racking it from my plastic tub to a glass carboy? I suppose it will make bottling easier as I can use a spigot. Should I be careful not to disturb the yeast at the bottom of the primary...

Okay, I just checked on it. The bubbler releases one large bubble at a time, right? It's not like an airlock where I can see bubbles coming up all the time. It's been twelve hours, and there aren't any bubblers going through the bubbler, but the water level on the side closest to the brew...

Well, I brewed my first batch of beer last night (an IPA using hopped muntons extract and unhopped amber ale extract). I underestimated the amount of ice needed to cool the wort (note to self: make wort cooler), so it took quite a while to cool. I'm worried about infection from this, and...