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Sorry to tag on to this thread, but it sounds like the OP's problem is fixed. I brewed a stout on Saturday and pitched with dry yeast (Nottingham). As of this morning, there is still no airlock activity. I have always had fermentation start within 2-6 hours with Nottingham so by Sunday...

I do the same thing for the same two reasons.

You can buy a three guage regulator to control the pressure independently, a two guage regulator with two outputs, a two guage regulator and a two-way distributor (pressure can be turned off to each keg), or a two guage regulator and a simple plastic y-connector. Just depends on how much...

I rinse bottles out with starsan (poor from one bottle to the next to save on solution)then place in the dishwasher for drying. When bottling, I put the bottling bucket on the counter over the dishwasher and use the dishwasher door as a surface to bottle on. This way, I can pull the bottles...

You are boiling a smaller amount than most, so it might work out. With a 3 gallon boil, I have to cool with the ice bath for about 20 minutes. Once I get the temp to the low 90's, I dump it into the pale and top off with cold water which will bring it down to pitching temp. I would suggest...

Nottingham is my go-to yeast. I've used liquid yeast before, but the dry yeast packets are just so easy to use. I have found that the older I get, the less complicated I like to make things :o.

This is exactly what I have done since the Mt. Vesuvius incident of '08. I had to touch up the ceiling before selling that house. :D

I'm in a similar situation. I moved last year and am just getting back into brewing. I have a B3 Stout kit that is over a year old. I bought some new yeast and will brew it next week. I figure that it is worth a shot. If it turns out bad, it only cost me a packet of yeast...

Thanks. This is exactly the info that I wanted. I think that I will keep it simple and go with the dual guage set-up. I like just about all my beers lower carbed than normal, so having them all at the same pressure is probably fine. I'll skip the creamer faucet and go with all 525's. The...

I ususally go 7-10 days in the primary, then 2-3 weeks in a glass carboy. I don't know if the secondary really makes the beer better, but it does free up the primary for another batch. :mug: On controlling the fermentation temp: I have a large (about 20 gallons) plastic tub that I place...

I have had the volcanic eruption thing happen in an Ale Pale too, so don't feel bad. When I am making batches in succession, I sometimes just pitch the new wort on top of the yeast cake from the previous batch. This usually results in explosive fermentation within a few hours. The first time...

Here is my recipe for a Belgian Double. I was shooting for something like Mardesous. 9 lb Munich Liquid Extract 1 lb Caramunich Malt 1 lb Special B Malt 1 lb Dark Brown Sugar 0.5 lb Light Dry Extract (for 2L yeast starter) 1 oz Goldings, East Kent- 60 min 1 oz Saaz- 5 min White Labs...

Hello. It is my first post here. I have been extract brewing for a few years and am about to take the plunge into kegging. I have a full size Kenmore refrigerator (freezer on bottom) in my garage that should be perfect for a kegerator. I figure that I can fit 5 cornies and a 20# CO2 tank...