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I rack after only about a week for my flemish reds, as Wild Brews suggests getting Reds off of the trub for bulk aging, so I started that one in a 6.5 gallon bucket. I have done lambics in a 5 gallon carboy by separating out about half a gallon into a 1 gallon jug and then adding it back...

They work hard to get the blend of bugs right in that pitchable packet. Because the different organisms in there will reproduce at different rates, a starter will screw up the ratios that they use for the blend. If you're making a big beer and are really worried about it, you could always...

Looks like I'm set here, thanks.

I've got 50 clean inside/dusty outside green glass Grolsch 16oz bottles. Bought a few things off Craigslist and the seller wanted to keep it as a package, but I didn't need these. Hoping for $25, but I'm not too sure on the value. Picture here...

I had this discussion with someone before driving back to my parents' house, where I keep anything wild while it ferments. In this case, I was bringing back a turbid-mashed lambic after about two weeks of fermentation. It was in a glass carboy that wouldn't fit upright in the trunk, so it went...

Just got the rest of the setup but decided to go with picnic taps inside the keezer for now, then building a collar and adding the faucets once I put aside a little more cash. And then you guys had to go and start this... trying to resist...

Just figured I'd chime in and say that I like your idea the best of the three. I think your solution will be much slicker and less cumbersome than either suggestion, even if it is more work at the beginning. Can't wait to see pictures. Oh, and I also don't have a stout faucet.

If you decide to switch to soda kegs, looks like this is what you need: Sanke Tap to Homebrew Conversion Kit, with disconnects That'll give you all the parts needed to dispense from a soda keg, and you'll be able to swap the sankey back on quickly if you need to. You'd then need some soda...

IIRC, JP's caption under this photo in the print version of How to Brew notes that the slide was taken from wort that was spit in to: http://www.howtobrew.com/images/f17.sm.jpg Not to disagree and say you're beer is ruined or anything, this is just the first thing I thought of when I read...

I gotta agree, I only used the generic rule for my first brew or two. Taking the style and temp into account led to better results for sure. It may seem like too much to too little sometimes, but it usually comes out in the end. (I use BeerSmith's calc, not tastybrew's)

I like the tube idea, as that would get ride of the need for the baffles. Two tubes could be used, one with the fan and one without so there would be a vent, too. If both went from the bottom of the freezer area to the top of the fridge side, the temperature gradient should keep any air from...

I've been thinking about this... using two Love controllers, a heater like you've got, and a 120mm fan. In my case, I'd want to lager in the freezer side and ferment ales in the fridge side. Do you see any glaring issues with this: 1 - Install single stage Love controller hooked up to...

Thanks for the advise... I'm planning to brew another batch this summer and start with something clean, ferment a little cool to keep attenuation low, then pitch the Roeselare and compare the results at the end. I heard conflicting info on pitching before adding the bugs, so I want to give it...

Just curious if anyone sees a big issue with the following plan. I think it should work, but I'd love comments with those with more experience. -Brew 5 gallons lambic -Transfer to 5 gallon glass carboy -Add yeast/bugs and mix -Transfer .75 gallons to a 1 gallon jug, add stopper and...

Thanks very much for all the welcomes.

I've been into craft beer for a few years and homebrewing about nine months now. Started with simple steeping grain/extract batches with some decent results. I made a cooler MLT last month with some help from this site and have brewed two AG batches now. Thanks for the advice I've gotten...

On the problem of not knowing which thermometer to trust, get some water to a rolling boil and stick them all in. The one that reads 212F is your friend. With 2-point calibration (32F and 212F), you should be able to trust that the thermometer will be right, especially inside the two points.