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If it's been workin fine then go with it! I usually never trust anything I have sanitized (other than a keg under pressure) for more than 10-14 days.

You should sanitize them before bottling again. Your best move is to clean them thoroughly now, bypass sanitizing before storage and then sanitize before you bottle.

Just throw a few in the fridge and keep the others in your basement or anywhere close to mid 50s F. No need to throw all of them in cold storage.

Sounds like a good plan! I would even recommend storing your conditioned beer at your basement temp but also a little colder, maybe in a fridge. I have found storing bourbon barrel aged beers cold prevents metallic flavors from forming due to oxidation. This way you will be able to pick the...

How did you make this gas manifold and out of what?

It's a great strain to ferment an entire beer with. If you haven't brewed it yet, I'd consider using the Brett in your primary. Sent from my iPhone using Home Brew

If you don't fill the barrel all the way you risk acetobacter getting into your beer and serious oxidation. You'll end up with vinegar before you know it. Fill it all the way! Sent from my iPhone using Home Brew

I've got a 10 gallon with valve I'll trade! Sent from my iPhone using Home Brew

I am selling a 10 gallon igloo cooler. i have used it for many mashes and routinely achieved 75-81% efficiency. It has been a great mash tun. I have upgraded to a bigger system and no longer need it. I am hoping to get $50. I am also selling my 4# CO2 tank as I have also upgraded to a larger...

Next time Try brewing with belgian candi sugar. Easy fermentables and it can also bring out the wonderful esters belgian yeasts produce.

Excited to hear how this turns out! Sounds awesome.

Start with the siebel courses online. They are great. You can work at your own pace and you learn plenty and you will be caught up on that higher level science you are missing. Many breweries will appreciate, respect and hold you at a higher regard for having siebel training (or any training at...

This is a great opportunity to get into sour beers. Keep the fermenter and make it sour only and a bottling cane isn't that hard to replace. Just set that bucket and forget it. Try it in 6 months or so. You may have stumbled into something great. No reason to get rid of it!!

If you are using an immersion chiller I like to harvest the hot water coming out of it. You get pretty hot water right off the bat and spend less time trying to heat water for your mash or sparge.

It's fun to build your own and then you will have a special connection with your Tun. places like williamsbrewing sell great parts for a reasonable price to convert coolers to mashtuns. I picked my 10 gal round Rubbermaid at my local hardware store for 45 bucks (on sale)

You may risk an infection but try some! Sani up a thief or turkey baster and take a little sip. That's the best way to tell.

If you're worried about it. Brew up a batch and take one gallon and try open fermenting with it. That way you won't run the risk of messing up a whole beer. Who knows, you could find a sweet brewers yeast floating around your house...

I'd agree. Acetobacter is an aerobic bacteria. If it was exposed to air at all and your beer was mishandled you'd have yourself a nice batch of vinegar. You may not have an aceto infection, prob something else especially if it is "clearing up".

What did your recipe call for a FG? 1020 sounds like it would be right. You tell when your beer is done fermenting when you get the same gravity reading over several days. 1.000 would be water and you will rarely if not never get that reading. The gravity indicates the amount of sugars in...

Temperature variation can be great for beers that you are oak aging. Ranging temperatures can help open up the porous oak releasing different tannins and flavor compounds.