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When bottling my last brew I filled and capped a 22oz bottle. Never done that before. Its got me thinking if that could be a problem? With almost twice the amount of beer of a standard 12oz bottle, will it over pressurize and become an issue? I left the same amount of air space as I would on...

After two or three weeks of bottle conditioning does the yeast just run out of sugar to eat (corn sugar etc added to the bottling bucket) and as a result, the carbonation is completed on its own? Or is the carbonation only stopped once you put the bottles in the fridge, and the cool temps...

I've been keeping my eyes open for something I can use for fermentation and cold crashing. Probably a dumb question but do I want a fridge or a freezer? I would think a fridge, since I dont want to freeze the beer. But reading threads around here most people say they have freezers. Will...

After a week in the closet and a couple days in the fridge I tried one out. I'm quite pleased with it. For my first IPA it turned out great. It has perfect carbination, good smell, and a nice classic IPA taste. It reminds me of a stone IPA a little bit. Thanks to everyone who chimed in on...

I ended up skipping the cold crash this time because I wasnt set up to prevent suck back. So I went ahead and bottled today, 7 days after dry hop. I used the brewers friend priming calculator: 4.9 gallons, 2.4 volumes Co2, 64 degrees= .92 volumes of Co2 in beer and 4.3 oz of corn sugar...

Do i put the gelatin in before I put it in the fridge, or after the temp stabilizes? I was going to do this yesterday, but I emptied a lot of bottles and maybe I fell asleep... not sure exactly

I like this a lot! Seems like a great solution. I'm gonna try this next time. Thanks

Its been dry hoppin for 5 days. Today I'm going to stick it in my fridge to crash it for a few days before I bottle. I've got some Knox brand unflavored Gelatine. I read somewhere to heat 1 cup of water to 150 degrees, then dissolve 1/4 - 1/2 teaspoon, dump and stir. Does that sound right...

Thanks. I will go ahead and dry hop in the primary today. Generally, how concerned should one be about oxidizing the beer during the process? Is the exposure during test samples and during transfer about all it can handle without oxidizing? My two samples got me pretty excited... so far it...

Todays Update: Its been two weeks. Had a gravity reading yesterday of 1.011, and its the same today. The dead ringer recipe doesnt state the targeted FG. Does 1.011 seam about right? The instructions call for transferring into a secondary fermenter for 1 to 2 weeks with another hop...

True for IPA's?

Is it ok to leave newly bottled beers boxed up at room temperature for awhile? Whats the shelf life generally? Do different beer styles effect shelf life?

Thank you all for your comments. A lot of great info. I will refer back to this thread often

Same here

Thanks Beermanpete and Knotquiteawake for the tips. I'll try that next time. Is there a concern about clogging the racking cane doing it that way?

I've picked up a few tid bits around here about cold crashing but I'm a bit confused. From what I've read, a cold crash is solely for the purpose of "cleaning up" the brew. Resulting in all the sediment dropping to the bottom of the fermenter. Is that correct? (I will be bottling my beers)...

Why not just get the right size hose to fit in the bung and run it directly into the sanitation container without using a plastic airlock?

thanks for the feedback. Next time I will let the cooled wort settle for a bit before pouring into the fermenter bucket. It seems to me its not worth the pita or beneficial to try and strain on the way in... if it all settles in the fermenter anyway then whats the harm? Bigtex52: I bought...

I brewed for the second time yesterday. Dead Ringer IPA from northern brewer. I feel like I did a much better job than my first time overall. But I made some mistakes and have a few questions and notes. 1. First time using a bayou burner for my boil. Massive improvement over stove top...

Awesome info here. Thanks everybody