Search results

I do 2 gal batches fermenting in HD 2 gal paint buckets. I mashed w/the paint bags in a 5 gal cooler, never sparged. Boiled in a 5 gallon pot and usually get about 17 bottles. My eff is about 78%

I'd be worried more about scratches than the seal. I just paint buckets and NONE have the rubber seal that fermenting buckets come with. Not a problem at all. As stated above internal pressure will keep the bad stuff out.

If not you can get 2 gallon paint buckets at HD.

As I was updating my Signature I noticed I could not add as many lines as in the past. What's with that? I guess I could just make each line longer.

Went thru a bunch of Black Pearls from a sample pack last month. Pretty darn good.

I use mine when transferring wort from the boil pot to the fermenter. Reason is I only do 2 gallon batches and use 2 gallon paint buckets. I can't afford to have the hop trub in the fermenter. I need to get as much of the wort in as I can.

It's only be fermenting what 5 days? Let it go another week or two then check gravety. When the beer is ready just dump your pellets into the fermenter. Leave them there for maybe 3=4 days. Never rush you beer.

OOPS misread comment.

They work GREAT.

Any wholesale painters supply shop/store should have them. Don't know if they will be cheaper. I've been using them for years got mine from the guy that painted my house.

691 + 4 gallons of and American Imperial Stout 695

One thing I feel the need to say is the kit name is misleading. there is no way ;you are gong to produce Brewmaster's Select Boston Lager fermenting at 65*. You are making an ale at those temps. Still you have the potential for a great beer, just not a lager. It's a shame so many kit sellers...

I understand the problem of steeping the flour so I'm gonna mix it in with the grain. Adding slowly to the mash water should prevent dough balls. Also I have coming in the mail 1 lb of mesquite smoked malt from Briss. Hoping to brew on Saturday if the grain arrives by Friday. Came from N.Y...

I'm just about 75. To late to convert me. LOL I have the general metric idea, it makes sense in distance, but can't compare temp in this old head. LOL

I aged in bottles and Am Imperial Stout for a year. It was 10% ABV. Big difference the year made. The alcohol "bit" was greatly reduced.

Old wife's tale about dead yeast ruining your beer after 2 or 3 weeks. I just about always ferment for 4 weeks to get nice clear beer. You can also dry hop in primary but not after 3 or 4 days. I usually wait til week 4 then just dump them in for a few days. been winning some medals so I...

I mash in a cooler and temp is pretty steady over an hour. Loss of maybe 3 degrees. I use propane because my stove top can't boil faster. I know that's not the elec you talking about. LOL

I take the sample after string and pull the spoon up so it's traveled thru all of the mash. But I get your point.

I don't think metric. LOL

I"ve got two from wilserbrewer. One for each cooler (different sized coolers). Can't be beat.