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Here's a dumb question... when I put the bung into the mouth of the glass carboy, it just slips back up to a loose fit because of its taper and the slickness caused by the star san (I'm pretty anal about sanitization). I'm concerned that I'm not getting a good seal and... this particular beer...

Thanks! That's what I thought so that's where I put it... but, I didn't want to waste time if it wasn't necessary. Thanks again!

I just racked a Belgian White to my first keg... It was in primary for 10 days, I transferred to a carboy to make space.. and it was in there for 5 days... now, I needed even more space so I racked it to the keg. My question... I think this beer needs another 3 weeks of conditioning before it...

Yes, I did miss a couple of points... errrh, should I say I made a couple of invalid assumptions. As to sealing, I'd think that you could get a watertight (not gas tight) seal on the inverted corny, if you used a new o-ring. It is under 1 psi and liquid won't leak as readily as gas. If it...

Like others have said, as you pull liquid out the bottom, eventually the CO2 in the head space will come under vacuum. When enough vacuum builds to offset the head pressure of the liquid, no liquid will come out until some air comes in, bubbles up through the liquid, and lowers the headspace...

About to go to full boils and thining about aeration. Will pouring the cooled wort through a sanitized colander (into the fermentor) not create enough surface area in the wort to dissolve enough O2? The engineer in me thinks it might but alas, no experience to confirm.

Sounds like a plan but... what about aeration? If you go the no chill route, don't you have to get some O2 in there before winding up for your pitch?

For good measure, I usually spray a little star san on the outer lip of the pot and along the inside wall of the post where I'm going to be making my pour into the fermenter... I do this after the wort is cooled. I doubt it is necessary but, I get a little worried about that wet surface...

I LIKE that idea! THANKS!!!

Can you tell me what the average size grain bill is for a 5 gallon all grain batch?

Boiling two pots for 1/2 hour = 1/2 hour because they'd be boiling at the same time. Yes, I'd still have to boil the combined mix for an hour for the hops... so, I suppose this idea isn't so much about saving time... but, saving the need for more equipment (eg: a mash tun). I guess I just...

Again, just brainstorming / planning... but, if I used both burners to do a lot of the boiling down before combining the two together... I'd be close to my combined target volume before consolidating into one pot... my pot will hold the target volume. That is really the crux of this idea...

Perhaps this is too simplistic but, if it is cold outside, and the mash temp starts dropping too fast, what'd be wrong with lighting the burner on a very low setting and kicking it back up a few degrees to hold target? With the grain in a bag, I could easily keep it off the bottom of the pot to...

My thought would be to add the hops after I combined the boiling liquid from both pots together... my thought is that I'd be through the hot breaks and head space would not be as critical. Have to be awful careful pouring the boiling liquid from one pot to the other though.... ?

I'm sure I've made some bad assumptions... they are: 1. The #1 pot (the mash pot) would only need to hold 1.25 quarts per lb of grain. If the grain bill was 12 lbs, that's only 15 quarts for my 24 gallon pot. How much volume does the grain displace? If it is more than 9 quarts, I'd be up the...

I've only done extract brews before but plan to soon move to all grain. I have two turkey frying burners and two pots... both are 6 gallon. I could build a mash tun but, instead, here's what I'm thinking: Heat the strike water in one pot... and mash in it via a bag. Heat the sparge water...

Thanks guys!

Greetings and salutations, I'm curious about a couple of things as I embark upon my first kegging experience: 1. About how long will a 5 lb CO2 bottle last with forced carbing? Conversely, how long will it last if carbing is done naturally inside the keg? 2. If you've put all of your...

How do you sanitize the peppers before tossing them in the cooled wort? I'd worry about an infection without first pasturizing them?

And those that don't include a booster. The Mr. Beer cans are smaller. I'd pitch 'em both into a 2 gallon batch and see what happens.