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I wonder whether the effectiveness of purging the bottle before filling depends on your method of filling. Specially, what I had trouble with in the past was filling without creating any bubbles. I am assuming the creation of bubbles means that mixing with the air inside the bottle has taken...

I don't even smoke and have no idea why I clicked onto this thread. I read your story above from two years ago, not realizing it was an old post until reading this one. Anyway, just wanted to say way to go, man. Hopefully you can get rid of the pills too but, regardless...well way to go is...

This is the first time I've added yeast at bottling. Anyone have any experience with this? Most importantly how long carbonation took? Here are the specs: -Bottled 11/24 -4.5 gallons -5g champagne yeast -105g priming sugar (cane sugar) -9.2% ABV -conditioning/carbing at 70 F

Of course, as with so many other aspects of brewing, the explanation of why person X has no oxidation problems while person Y does is that person Y is more sensitive to the off-flavors caused by oxidation. I for one seem to be much more sensitive to it than I am to other off-flavors. EDIT...

No idea how others normally purge, but want to share how I did it because it was very easy and also allowed me to stop for periods of time as necessary (I was also brewing that day) without paranoia. The two 'tricks' were that I bottled from a keg and I purged using a bottle filler. That plus...

I knew I could count on you-all!

We're all getting back together tomorrow. I'll definitely report that answer!

The fam rented a house and got together yesterday. Found this guy in the garbage disposal. As these things tend to do, it became an ongoing joke, but also an object of curiosity. Has anyone seen this before/know what it is?

If the kit instructions mention a secondary fermentation, ignore it.

Bottled this today and actually remembered to come back here and post the FG: 1.013, so 2 points below the 1.015 is was at before adding the honey (which had brought it up to 1.030). So ABV after primary was 7%, plus another 2.2% from the secondary on the honey, for an ABV of 9.2% ( if I've...

Just bottled Honey Ginger IPA! If these end up oxidized I'm going to be really pissed.

Vienna

Got the boxes. Yep, pretty cool. And sure enough, Dogfish bottles are on the high end of bottle weights, at least in my assorted bottle stash. Ranged from 185g to 205g. Dogfish was about 200 even. Thought I'd use my heavier bottles for shipping, assuming heavier = thicker glass = less...

Well this is definitely one of those things where those NOT wanting to do something should carry more weight than those who do, and I'm fine either way, so let's just cancel the pinch hitter idea right now. True, less shipping cost!

Is that in West Virginia?

West Coast Group: Is it worth putting out a call in the form of a new thread for anyone who may actually have 33+ christmas beers 'in stock' and wants to fill our 12th spot? I'd be happy to do it if no one objects. Or we could just leave it at 11. Thoughts?

I am sending out bottles for Christmas and will be taking the extra step to purge them before filling, for the first time. So this is me picturing what will be happening, not me speaking for experience... I will be using two bottling wands: One hooked up to CO2 to fill bottles, then the other...

Hang on, we're already calling next year? Fine with me...I'm in for East Coast!!!

Does the pre-boil gravity lead you to make any adjustments during the boil, or do people measure it mainly for record keeping to better work out volumes and such for subsequent brews? I'm thinking if it's the latter, might it be more accurate to calculate what the pre-boil gravity must have...

Yep, that's cool.