Search results

I transfered my Strawberry ESB from primary to secondary last week. The glass carboy I used for secondary had been previously cleaned and sterilized before getting sealed. I wiped off the outside of it with some sanitizing solution but did nothing else before the transfer. I did not resanitize...

Correct. Adding the fruit puree will once again kick in the fermentation process and any oxygen in there would be displaced or used up rather rapidly.

Yes, how do you prime? I always moved the siphon hose around in the bottling bucket to make sure that the priming syrup I had cooked up would get evenly distributed. Put the priming "syrup" in first and siphon the beer on top of that while gently stirring with the siphon hose.

Thought I should also post up a photo of the secondary. Still a small amount of CO2 coming off so that should purge any air out of the headspace. Clearing nicely and it looks good. I didn't get the hose into the top of the carboy very quickly last night so there is a bit of dried beer on the...

So the beer now has a wonderful strawberry aroma to it. Not a whole lot of strawberry flavor but that is OK. Strawberry is a bit of a hard one for sure. Now I just have to wait until I want to keg it up. That could be a while right now. I'm used to taking my kegs out to the disc golf league...

So I let the beer talk to me and tell me when to transfer to secondary. And that point is when the bubbles go to one per minute or less in the S-shaped fermentation lock. It is there today so tonight it goes to secondary after only having the fruit puree in there for just over two days. Party...

Instructions on using a carbonation stone. You can carbonate an entire keg in an hour.... https://www.thebeveragepeople.com/how-to/beer/articles/carbonation-stone-instructions.html I hope I didn't just accidentally hit "report" instead of edit. LOL. I have drank beer that was only carbonated...

You might consider priming a keg instead of force carbonation. I do it that way and like the results and I sure get a lot more consistent carbonation. I prime with 5/8 cup of light dry malt extract dissolved in a cup of water and then brought to a boil. Just a suggestion in case you get tired of...

1 and 1/4 cup of dry light malt extract dissolved in 2 cups of water that is then brought to a boil. Add it to the bottling bucket before siphoning the beer in. Ditch the corn sugar. It has no place in brewing IMHO....

Also nobody here has produced a single bit of evidence that bacteria can survive on a dry surface for more than a few days. If you have that evidence then post it up for all to see. Just saying. It's easy to make a claim but harder to actually back it up.

I did not say "sanitized spoon". I clearly said "unsanitized spoon" and sh*t does not happen unless you are not careful. But that is not what we are talking about and you know it. LOL. It tried to change the word sh*t to poopy. How ridiculous is that?

StarSan. I only linked to the other one because I was Googling the cleaning properties of phosphoric acid. And like I said I used StarSan to permanently remove black mildew on the ceiling above the shower when bleach had previously failed.

I think I will bow out of this discussion now because enough has already been said and we are beating a dead horse. I even said that I might use some cleaner next time I scrub down the keg. But I won't be getting paranoid worrying about the "what ifs". Too many of them in life and I only have so...

And why would anyone stick a spoon into finished beer? They wouldn't. They would use a spoon in a brew kettle while boiling. If you stick an unsanitized spoon into beer at any point when it is in the fermenter then you should not be brewing....

Pasteur's experiment way back when demonstrated that organisms don't just self generate out of thin air.

And once again that depends on how you store it. If it were stored in a sterile environment then it should still be sterile unless there was something there that had recontaminated it. In my case the keg has been fully dried upside down and then sealed. Once that happens nothing can get in and...

Pasteur's experiment... And he did not even used a sealed system but one in which things could not fall down into the liquid.... https://science.howstuffworks.com/innovation/scientific-experiments/scientific-method5.htm But this is why I dry things upside down. Because it is a simple and...

And I get that but please can we stop using the Russian Roulette analogy. We are not talking about people getting their heads blown off. We are talking about beer. Also bacteria needs moisture to survive so storing a clean, dry and sanitized keg sealed up is a good way to do things no matter how...

Next time ditch the corn sugar and add some dry malt extract instead. But if this is your first batch you will definitely learn...