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Some questions based on what I've read here and elsewhere about All Rounders. There's some mention of Fermzilla breaking down over time (or with use). Have you or someone you know experienced that? If so, what was the life expectancy? Any issues with pressure leaks from the lid, bulkheads...

Last week I mixed up five gallons of Starsan. At one point it was in the garage for a couple hours. When I brought it in there were a few dead bugs in it; I skimmed them out and didn't give it much thought. Recently though I saw a thread here that seemed to say that fruit flies contaminate...

So sampling is done out the top with pressure? That might be good, seeing as it'll be in the chest freezer. Are there any downsides to that? Also, what about the whole serving-from-the-fermenter thing...is it practical?

How is sampling from the spigot while in a chest freezer?

One of the reasons I'm wanting to change from carboys is their weight. Doesn't a half barrel weigh around 30 pounds empty?

I've thought about this a few times in the past, but would like to continue with 5.5 gallon batches...5 gallons packaged. And I'd really like a thermowell.

Nice. But the next piece of refrigeration equipment is going to be a kegerator or another freezer for keezer. Can't justify three more big buys (fermenter, chamber, and keg-server)! In any case, it's a good lift, but I'm managing with glass carboys...the replacement will be lighter.

My fermenter is a 7 gallon carboy and, for all the obvious reasons, I'm considering an upgrade. Here are a few things I'm looking for My chest freezer is 26" from floor to top. It would be nice if a fermenter fits - with airlock, blowoff, etc - without a collar. (But not required) Ease of...

So, those of you who compost, the spent grains count as "greens" (in spite of their color)?

I'm with you. Couple years between yesterday's brew day and the one before, but I'm far from a newbie. But seeing all the activity is still part of the joy.

It's glass. Yes, I know all the downsides...but it's what I have, and I wanted to brew. Would like to go stainless, will be posting soon about that.

Trust me, I only use the handle when totally empty. Those harnesses are great for the other times!

I took the handle off before cleaning my 6.5 gallon smooth-walled (Italian) carboy, now can't remember exactly where it goes on. Does it go in the valley between the two lower ridges (#1)? Or does it go on the neck below all of the ridges (#2)?

Does the Bucket Blaster truly "blast" at high pressure, as the name implies, or is it more of a continuous dowsing? Assuming there's nothing dried really hard, is there any need to pre-soak or otherwise prepare a vessel before cleaning? Also, does its spray pattern move around?

Getting ready for my first brew day in a long time. I used to clean a carboy by first filling it with water, then adding a scoop of OxiClean. After letting it sit overnight I'd rinse it using a Jet Washer. But, last year we renovated the bathrooms and now there isn't a faucet in the house that I...

After a two-year break I'm going to be brewing a batch next weekend or the one following. Has there been any new gear, books, ingredients, techniques etc introduced? Any recommendations? Also, what's the shelf life of opened but unused StarSan? Thanks!

Where can I get good Imperial pint nonic glasses with etched seal and half-pint line? Th

How about California Common?

When getting a used corny keg ready for its first batch of homebrew, how difficult is that first cleaning? I've read that at least some used kegs will still have syrup that's been inside for many years. Is it usually enough to disassemble Fill the keg, soak everything else, overnight with...

Thanks all for the great replies! I too have been making five gallon batches in a carboy. Up to this point, I've put a sanitized piece of clear wrap over the mouth and held it in place, with the carboy sideways on my lap as I slosh it back and forth for a while. Seems to work OK. But I'm...