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the 15 gallon Demi-Johns are very fragile apparently --- what other solutions are there for greater than 6.5 gallon glassware?

why are sanke kegs illegal?

i bought a kegging system the other day whats a counterpressure filler?

I recall my friend having one of these, i believe it had a solid metal tub structure thats formed around where the foot pedal goes in, like this: |;;;;| |;;;;| |;;;;| |;;;;| |;;|¯

The plastic bin is removable. I cant find sanke kegs -- where do i go?

as i said, you might (likely) need to fabricate a seal thats airtight, drop the foot pedal or use it for something else. but its a 9.5 gallon steel container for less than 100 bucks.

when i rack my beer to my secondary -- how do i avoid krausen gunk on the surface? i'm using a carboy so as it stands now i was planning on just being careful and siphoning everything non-gunk.

The goal when brewing is to allow the sediment to collect on the bottom, so in this case you'll need to start the fermentation with the bottle inverted. Otherwise when you flip it over to put it in this thing all the sediment will mix back in. Ok so now its upside down from the beginning and...

I keep seeing these in various sizes on my hunt for stainless steel containers to fabricate a fermenter. Its a stainless steel trash can: http://www.porgot.com/showitemdetail.php?key=Leifheit_Kicker_gallon_Stainless_Steel_Trash_Bin&sub=2&node=101474881029&lang=en It has a lid, I bet the...

i've sniffed it, cider scent. it got to like 1-4 bubbles per second today it was at 58, i'm gonna bring it down to like 57.

I read the thread you linked me to about the diactyl rest. The part that I was still wondering about is this whole krausen starting to drop thing. The consensus I believe from the thread was to wait for the bubbles to slow down (but not completely stop) and the determinant of whether this...

Its bubbling every 4-10 seconds now... the foam is rising... its exciting.

Crap -- My aeration was much quicker than 10-15min. I used a stirrer to stir it violently for about a minute or so. This bad?

Its fun to add the hops directly to the boiling wort. They (the pellets I used) instantly dissolved and made green foam which took 10 seconds to rise to the top. Be prepared to stand over the pop stirring for the entire hour of boiling. Then I poured the wort into my primary through a boil...

What im really concerned with is whether or not I pitched the yeast into the brew and the good stuff settled before the yeast could begin its work---or the yeast went in but didnt start working til the good stuff settled.

I'm lagering my beer at 53-58 degrees as per the yeast directions. This is my primary fermentation. Someone said that during my secondary I should lager it at 37 degrees. Anyone know any more about this or can point me to some good info?

For my first batch I went all experimental based on days of researching hops and recipes.

Lager temp is like 48-60 degrees for the initial fermentation--people have told me that the secondary should be in the 30s. my lager yeast said 53-58 was ideal for it.

its only been fermenting since sunday but it only got up to 53 degrees (the minimum temp) yesterday --- its been at about 50, then 51, 52, slowly climbing since sunday.

Does it matter that in addition to sludge on the bottom it is also only pushing co2 through the airlock like once every 10 minutes? i mean, its definitely producing co2... do lagers always go so slow?