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I swear by crazyglue. I keep a few tubes in my tool bag at all times.

I’m also wondering what your bottling process was. What did you use to prime your beer? how much priming sugar and how to you mix it in your beer? if not mixed in your bottling bucket real good it may not be carbonating all your bottles at the same rate

Count me in.

Welcome aboard from a fellow Pa’er. Although I’m now in SC. I miss Pa but I got brewing to keep me busy down here. Tons of great info and reading to do on here. 99% of the time I’m just here reading old posts. Always lots of good info.

I dumped a batch probably 2 years ago and it still bugs me. I always think.... What if that batch would of conditioned til now ? It still bugs me to this day. I bet it’d be good by now.:rolleyes:

In a pinch you can use a 5 gallon paint strainer. It’s not going to keep it all out but it’ll be 99% better than nothing It doesn’t matter what ya do, may last batch I whirpooled and used my ball valve and still had about 2 inches of trub in my fermenter when I kegged

If you’re pouring into your fermenter not a whole lot you can do as the trub gets moved around as you pour. So no worries. Once you start to siphon or have a kettle with a valve at the bottom you can whirlpool and siphon from the side of your kettle or run it out your valve. You’ll still get...

Yes keep it on. I cold crash the night before I keg. Your beer will carbonate easier when cold. hook your gas line up and set your gauge at 30. Purge your kegs 2-3 times. Rack your beer in and keep it set at 30 psi. Lay your keg on the ground and rock back and forth and count to 200. Put your...

If I bottle I don’t even try one for 3 weeks. That gives them 2 weeks to carb and 1 to condition. Then try one in another week. Anymore if I bottle I give them a month before I even pop one open

I thought that’s what sick days are for?

What have your fermentation temps been?

Just kegged my pumpkin ale and will be brewing a quick extract amber ale, just trying to build my pipeline back up

I’m going to have to go back and read this whole thread. Just brewed mine on the 5 and kegged this morning. I’ll have to compare my recipe to ones posted here

+1 on the strainer for your pumpkin, I wouldn't put it in the mash but on top of your grain bed. That way when you recirculate it filters through the grain bed. Then I would also measure out one heaping butt load of rice hulls if you're worried about a stuck sparge.

I ran into a lady just like that about 4 months ago. I called an order in from a little mom and pop restaurant to go and when I went to pick it up there was a lady sitting at the counter. When I walked up to the front door I seen a bicycle and when I went in and walked up to the counter there...

I just got an email from Fast Ferment. They said about 2 months out. They look pretty sweet for $49.99

Yea it looks like the end of summer. I just got an email from them saying 2 months out.

I haven't seen any SS ones. I'd like to find one tho. I just posted in the equipment forum that Fast Ferment has an ad for a 3 gallon conical but no idea when and where it's available. I sent an email to them yesterday but I haven't heard back yet.

+1 to everything sear said. What you're dealing with now is your bre who efficientcy now. And to help you out with that we'll have to know what your recipe is and what your AG set up and process is. It's no big deal if you're not right on with all your numbers your first few batches. It could...

I had never heard of one either until last week I tried a white stout. It was the color of a pilsner but tasted like a stout. The biggest thing that really stuck out was the coffee flavor. It almost tasted like a cold cup of coffee. It actually kinda played with my head a little when you looked...