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A hop bag is really the way to go... It really can be a bitch to try to rack with constant clogging of the autoshipon... that's where you risk oxidation. you're making things too hard on yourself doing it any other way. Just get a coffee cup, fill it with star san, drop the hop bag in to soak...

BOLD FOR EMPHASIS....Mold Needs Oxygen Mold cannot exist where the dark band was.... mold would be at the top of the jar, not in the middle with liquid above keeping oxygen away. That was nothing more than dead yeast, and the reproducing yeast in the starter would have consumed that as well...

LOL, that makes more sense. ;)

Kind of confused.... You said you opened the fermenter to pitch the yeast and there was mold.... Are you making beer or wine? If it's beer, how come you didn't pitch yeast whenever you brewed it? We need a lot more information.

Same with Yoop, if I need to clean anything I use Oxyclean or if I have some PBW (but that's rare) and hot water. But mostly I just use hot water and a something to produce pressure, like a carboy cleaner or a garden hose pressure wand.

I go with the 2 cups of water that has been the standard for long since before I was born.... Don't know why people feel the need to change the amount. If you haven't, look at my bottling tips stickey....

The amount a beer is carbed is represented as "volume of co2." Every beer style technically has a range of co2 that fits the style. Within each style a brewer can choose within that range how they best thing their beer will taste. Given that most average gravity beers usually overlap...

If you haven't, listen to the original Basic Brewing Podcast episode with Charles Talley the creator of Starsan, he explains how it works, and also talks about how since it's made of phosphates (the same ones in the soda pop we drink and other things) that the yeast love it, and it becomes a...

This might help you figure it out based on the carbohydrate and serving size info on the box... It's from my bottling stickey about how to calculate how much "alternative sugars" like fruit juice, or liqeur or hard candy when trying to prime a batch of beer with something like it.... It's based...

It's more than likely dead yeast. I've made starters from yeast that was in my fridge like that for 3-4 or more years. If you know anything about the history of Charlie Papazian's Cry havoc yeast then you'll understand that yeast even stored like that is much hardier than we all think. The...

Here's how many of us built our mash tuns. Welcome. :mug:

I was just thinking about this the other day, remembering an appetizer my mom used to make for the holidays- it was slices those little rye and pumpernickel breads 2 inch by 2 inch squares I think- my mom would mix cheeze whiz with yellow mustard (i think a little garlic powder) chopped walnuts...

I had no issues with putting unpasteurized juice/pulp in my fermenter for my Hibiscus, Blood Orange and Sichuan Peppercorn Witbier.

Take you beers out of the fridge, read this, and wait a couple of weeks... and in the future repeat after me, "3 weeks at 70, 3 weeks at 70, 3 weeks at 70."

It really doesn't matter. The idea that it will kill the yeast is an idiotic notion, that I still shake my head when someone brings it up... You're adding 2 cups of liquid that is about to crash into 5 gallons of liquid that is cooler, what do you think is going to win this battle? 2...

I was just going to say the same thing as Day Tripper. Preheat Mash Tun, take temp of grain and tun (all I do to preheat my cooler is fill it with a couple gallons of hot tap water and close it up and give it a couple swirls and let it sit til you need it. Then factor those numbers into brew...

I would just give them a quick rinse with hot water and then sanitize them.

The thing is, priming volumes of co2 for bottle conditioning according to style is presented as a range, some people opt for lesser carbed in that range, while other's might opt for the higher end. The standard amount of corn sugar/gallon of beer is usually an ounce- producing between 2 and 2.5...

Actually there's lots of debates on the amount of sugar to prime a keg with... I finally opted for the info I found on Brülosophy and used a calculator and went with the full amount called for for the style of beer I was doing. I did 5 gallons of my Kentucky Common naturally carbed for a...

The way I look at it is, people who write articles and have recipes published probably know what the hell they're doing, and more than likely they've brewed the recipe multiple times, and it's been vetted by the editors of the magazine. And that is how they've achieved the flavor profile they're...