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You know, I used to think the same, but do not think I've ever released the pressure one way or another. I usually let the pressure off first then set all my connections. Maybe the rest allows it all to settle down. I do not bottle too much since I hate it. I'll have to see what I do next time.

OK...this will be my last post here. My name is Tim and I love the BeerGun. I am a convert after bottling around 50 various bottles using the BeerGun last month. I still have my cobra-tap/bottle-filler/poor-mans counter-pressure filler just in case I am tempted back to it.

Thanks...they live in the freezer anyway...they are all vacuum sealed and frozen. Thanks ajf.

Checked two of the bags and they seem to smell fine. I assume the "cheesy" odor would be really obvious, so I think I am good to go.

1.5 lbs of hops sat in my mailbox for over 24 hours. Temps outside my black, metal, mailbox were 90+. All packaged in Foodsaver-type bags. Varieties are Citra, Centennial, Liberty..... Should I just pitch them? I hate to throw out $50 but will not waste a 12-gal batch them if they are trash.

I just stumbled across this from the HBT news letter and was already planning almost the exact same thing except I was going to attache a 3/8" ID silicone hose to my faucet on one end and a racking cane fitted with a stopper. This would allow me to not have to swap my liquid disconnects to bottle.

You may have suffered some oxidation if you fermented in a bucket. In any case, I'd say check the gravity, taste it and go from there....if it tastes OK, then bottle and press on.

No apparent change...both batches look exactly the same as when I added the gelatin. Going to rack to kegs (with screens on dip tubes) chill and carbonate.

After 18 hours no change to clarity and little bits of hop pellets still floating on top of beer, but seem to be one by one settling. Next Update in 4-days.

Great Article by Jay Brooks http://brookstonbeerbulletin.com/boycott-ups-for-refusing-to-ship-beer/

APA Update. 200 ml of distilled water brought to boil then cooled to 150F or less; added 1/2 tsp of Knox unflavored gelatin and waited for it to completely hydrate. Swirled to mix and then heated to about 170F-190F and killed heat. Allowed to cool to 150F or less and added to my dry-hopping...

That was a great episode and kicked off a ton of forums. It appears that Vinnie followed the KISS method and had no problems. After doing some reading here and on TBN Forum, I am going to hit my APA that is dry-hopping in secondary with 1/4 - 1/2 tsp per 5 gallon batch mixed in 8 oz water each...

Out of 5 small batches of cider, this is the only one that looks funny. Juice was unpasteurized and treated with potassium metabisulphite per Andrew Lea's book dosing. Smells ok and MAYBE a slight tinge of tartness. Have not tasted it. The pic shows a thin slightly opaque white layer...

+10 gallons Belgian Dubbel 2241 total

G'day all, 10 gallons of Belgian Dubbel brewed 2-weeks ago with a slightly overshot OG of 1.071. Pitched appropriate starters of WLP530 and WLP575 into each carboy and ramped up from 64F to 70F over the subsequent 6-days. Today my FGs are WLP775 1.013, no krausen or foam on top, but a fair...

I am planning on 6 gal bottles because I often have a little more than 5 gallons in primary and figured the extra space would afford me options. I typically purge my kegs and secondaries (the rare times I use them) with CO2 prior to transfer.

I was searching for dimensions of of Better Bottles and finally found it on their site. http://www.better-bottle.com/products_master.html It also specs out exactly where to mark each carboy for volumes. Planning on 2 new 6-gallon bottles for my b-day to use as secondaries.

OK, so I order from a bulk grain guy this week and get 5 lb of Franco-Belges Caramel Munich 40 instead of Caramel or Crystal 40. Is this a clean substitution in Janet's Brown Ale (American Brown Ale from Brewing Classic Styles)? I had planned US Caramel 40, but got the Caramunich instead...

Update: Batches 1 & 2 fermented out to about 1.001 and taste dry and tart. Those were racked to CO2 purged secondaries and are sitting in my basement at about 65F. Batches 3-5 are sitting at 55F. I pitched WLP300 and WLP775 (along with 1/4 tsp yeast nutrient) each into a 2-gallon batch of...

I'll be in town on Halloween, not sure where we'll be put up just yet. I am HOPING to hit the E-Suites in Waikiki next to the Yard House. That's always a favorite of mine unless it's a Sunday and I can stay at the Outrigger Waikiki above Duke's. I'll let you know where we stay...maybe I can...