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I do have a bottling bucket but I'd rather do it all in one bucket with a spigot. Less hassle. Just needed a time figure for settling. I don't mind some mud in the bottles. Thanks Yall!

Three weeks now. Fermentation over. Not using secondary. Plan to stir in priming sugar then bottle but not sure how long I should wait for the trub to settle. What amount of time should do it? Don't want to wait too long because the yeast will have begun to devour the sugar.

For the sake of an accurate ABV, Could I use the FG from a pour after a month in the bottle?

I was reading an article that stated... "There’s something conspiratorial about the pumpkin phenomenon, as if the style were invented by a marketing guru instead of booze-starved colonial Americans, who made beer from the indigenous fruits and brown sugar when barley was scarce." I would...

If I'm using a large kitchen wisk on a power drill at 2000 RPM, is 30 seconds once a day just about close to enough?

So is it basically, the higher the gravity, the longer the yeast must perform and they will need infusions of O2 for as long as they are working. A certain planned attenuation and FG is sought, and when it arrives, stop the oxygen-- a point that ought to arrive in no more than a .....week? Is...

I hear a big high gravity beer needs daily O2 for a couple of weeks after primary fermentation. Then I hear about those who are using secondary fermenters to use caution siphoning to avoid getting 02 bubbles into the wort. Please straighten me out. I do 9% ales.

Aerated with sanitized whisk attached to power drill once or 3x a day. Great churn.

FG has been 3 days stable. I was thinking of adding some champagne yeast to get the FG down below 1.020. Does that strike you as a good idea, or am I done?

After losing 25% of my thick high gravity ale to foaming overflow, I'm thinking about trying a 2 inch inside diameter clear tube that rises straight up 3 feet and is topped with a 3/8 tube that comes down into a bucket of sanitizer to keep the system sealed. Surely the foam will relent and fall...

After stirring in the (boiled and then cooled down) pint of corn sugar, there will still be a malt/yeast drub powder in the liquid. I'd be nice to have it settle on the bottom of the bottling bucket instead of shooting it into the bottles. I think I'll give it 2-3- hours

After stirring it all up. How long do I have before I must bottle. For extra clarity, I would like to wait a few hours for tiny bits to settle. Could I wait a day?

Space X Has on board, among others, an experiment to see how fermentation goes in micro gravity conditions. Imagine no layer of yeast on the bottom and no stream of co2 going from bottom to top. Strange indeed. How will released gasses behave? Where will the bubbles go? Will the trub be forever...

That gallon tasted like something that was spilled on the walmart bathroom floor, mopped up with a string mop, and then wrung out back into the jug. I did not feel sad pouring that down the drain. I was getting lazy and taking too many short cuts, tempting fate.

I have a 2.5 gal batch of po boy's welches white 11 days fermenting & still going well. Is it too late to add the pectic enzyme and acid blend? They finally arrived.

Why is it that Bartles and Jaymes peach fuzzy navel is 3.2% ABV which is exactly the same ABV as Seagram's "Margarita wine cooler"?? What's up with the precise 3.2%

I remember back in 1979 in Kentucky you could buy a case of Blatz in returnable bottles. Do any beer makers still wash their old returnables?

A great moment in home brewing is emptying the primary, sticking your head down in that bucket close to the lees and taking a deep breath. It's a rather rare instance in nature to find something that in appearance resembles an intestinal nightmare yet in fragrance satisfies like a gathering of...

Long primary, short secondary.

Have you seen all the exciting "fermentation" videos on youtube? They'll show you what the deal is.