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Since fridges are set below 50 it would be nearly, if not totally impossible for beer to carb at that temps.... How would the yeast consume the sugar and produce co2 to carb the beer.... when they're asleep?

Because you're getting true evaporation/caramelization. It's not in a sealed vessel. Moisture actually escapes and evaporates (along with probably any volitile impurities,) the liquid reduces and the flavors intensify.. just like when making a sauce in cooking, or reducing wine and/or stock, the...

Wood box? I didn't say anything about a wood box- these things are all stainless or cast iron. They're meant to sit inside a bbq. And if you DID do something with a wood box, all you'd need to do is seal the wood.

There is no correct time frame. It really is a matter of what you like. Do what many of us have done- fill a bunch of pint mason jars and do an increment experiment. I did 15, 30, 60, 90 and 2 hours before. I will say from experience even 2 hours, as good as it might have been, didn't beat...

Welcome from Hamtramck.

Take a tape measure with you (or do some online digging) to the BBQ section of a big box hardware store or BBQ accessory places and measure SS smoker boxes, you might find one that fits your size needs. Years ago on here there was an alternative drip tray thread, and that was one of the ideas...

It won't make a difference. We basically just bottle condition at "room temp" realizing if it's above 70 it will be around three weeks or so and if it's below 70 it may take longer. It's just a yeast process, and it's all about the yeast being in an active range, and doing their own thing. The...

The major, active part of fermentation is done... the yeast is slowing down, but they're not finished... they're still going to slowly eat up another 8 or 9 points of gravity.. just let them fo their thing, and like Griffin said, clean up after... This is a game of inches.

Don't forget yeasty...yeasty flaming garbage. :) During fermentation a crapload of compounds are being thrown off by the yeast. Most of them are reabasorbed or cleaned up during the CONDITIONING PHASE... why do you think we talk about that so much on here? Right now when you dip into the...

Bottle condition, don't go keg to bottle. Natually carb it with actual fresh yeast and sugar. There's somthing about bottle conditioned big beers that force carbing can't duplicate. If you want to make it easy to do, you could cask carb it in a keg with yeast and sugar for 3 weeks and then...

Walk away from your beer. You can't judge ANYTHING three days into fermentation, all you end up doing is opening the fermenter which could risk contamination, and then worrying about NOTHING. Quit hovering over your beer like a helicopter parent, the yeast have been making beer for millenia...

You're overthinking things... It really doesn't matter if you cool your priming solution or not... Seconds after you dump your 2 cups of liquid into the bottom of the bottling bucket, and start your beer flowing into said bucket, it's going to meet up with 5 gallons of liquid at a much cooler...

The only thing that can "prevent" force carbing is a leak... you can carb gasoline, even something really thick, given enough time- it's called "force carbing" for a reason because you're jamming a vessel with a liquid full of co2 and pummeling it until the liquid is saturated, it doesn't matter...

looks like plenty of yeast to me.

I just noticed that our freinds at 5-Star Chemicals, the makers of Starsan have a beerstone remover.... looks like it's another acid... BS Remover (love the title)

No... You give the brew a blast of oxygen initially, and then another blast WITHIN 12 hours.... You don't want to run the risk of oxydizing any of the alcohol as it's being produced. This extra oxygenation within 12 hours is a risk in itself, though it does seem to work for big beer, but you...

Hey, fyi... AND I should have pmmed you, instead of posting here. :off: But I'm going to be off between 5pm today and July 12th, maybe we can meet up somewhere between us.. or you can get away and try out the keezer you contributed so much to. :rockin:

In my case, as you know I rent, so I'm hesitant to do any kind of shelving. I have that big glass cabinet over the fridge in the kitchen which is fine for the most part. But I want something in the dining room, like to the left of the keezer, where I have all my Michigan glasses.

Well bully for you. Guess what... the title grabs people's attention.. AND in doing so, it has saved tons of noobs from dumping beer what was simply green or sampled to soon, or had an issue that time helped mellow out. Which it the point of the thread... I said it on here in this thread.. I'm...

Peeking in hoping for ideas....