Search results

I have around 4 plastic bucket fermentors and 3 Better Bottle (plastic) carboys. I want to put spigots on all of them as I hate racking. Just easier to attach tubing to the spigot and let it flow into the next bucket. My question is, being this is not strictly for bottling, how far from the...

Good Old fashioned handwritten notes. Here's a tip... one of the most important notes is the tasting notes. This is where you can mark the adjustments of future batches . Take detailed taste notes.

Could be the start of something bad. Get it to the keg ASAP. You may be able to save it.

Nothing wrong with a little extra ABV!

Would this work and are there any shortcomings to this? Mash all the grains indoors as usual, drain first runnings (around 3 gallons or so), skip any sparge and boil the 3 gallons? I would then have 2 gallons after boil and would need to add 3 gallons cold water to fermenter. Trying to come...

Sorry for the confusion. I was actually referring to extract partial/mash in the first part of my ramble. The last part was about all grain. Jus tbe be lear on the extract method. Are you adding the extract, mixing, bringing back to boil, adding hops and ALSO adding water at that point or are...

Best change I ever made was to stop stressing and being anal over sanitation and started enjoying the brewing process. Not saying to ignore sanitation, just keep it simple and don't go nuts. I mean, I've had my hands on my cooled wort and had no problems. I've had my fermenter open for around 30...

My general rule of the house is anything over 2.5 gallons goes into the keg for force carbonation, Anything under 2.5 gets the carb tabs in the bottle. just easier for small bottled batches.

Yeah, several people have great things to say about the Coopers.

Well, every all grain recipe out there is for a full 5 gallon boil. The extract receipes are generally 2.5 gallons to steep/mash specialty grains, add LME and bring to boil. Now, my small brew pot will burn off 1 gallon per hour, so after the hour boil, I will have around 1.5 gallons of wort...

Just a heads up to all. I recently kegged around 3.5 gallons of pumpkin ale and bottled another gallon or so using the Brewers Best carb tabs (these are the little ones). Well, I would agree with all of the negative reviews. After 3 weeks we popped them open and experienced a very skunky, flat...

Question, why is generally OK to add quite a bit of water to the fermentor when doing an extract/specialty grain brew, but topping off with all grain is generally a no-no?

Did a one gallon batch of a vanilla porter this weekend. All I did was divide the 5 gallon recipe by 5 for the grains and hops. As for the yeast, I simply converted the grams of the entire package (11.5G) to teaspoons and divided that by 5. It came out to .46 teaspoons of yeast for a 1 gallon...

Thanks everyone.I think i will keep pouring the whole thing in and see what happens.

I understand these tablets are for clarifying and generally combine with protiens and pull them to the bottom. However, when transferring to fermenter, can I still pour it all in OR do I do it carefully to avoind anything that fell to the bottom? Also, doesn't Irish moss do the same thing?

Don't worry at all. Mine did same thing. Two 29 ounce cans pumpkin in the boil. Fermented like crazy with blow off tube! Perfectly normal!

Good idea on the Spiced d rim glass. Will try it today!

Just poured a pint from tap after 7 days of set it and forget it force carb. Pumpkin flavor good, spices lacking despite doubling recipe amount. Still needs a little more zip to it. Could I have tasted to early? How much more time should I give it?

On a small batch (1 or 2 gallons), is the mash time the same as a full 5 gallon batch (generally 1 hour)? I would say yes as the grain to water ratio is the same on a % basis regardless of batch size. Just wondering if I'm the right track.

Thanks for the info. just want to go with small batches for time being unless its a beer i love. Why brew 5 gallons of a beer that is only so-so?