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It doesn't matter if your airlock bubbles or not... it's just a vent, a valve. You really don't need to worry about it. The yeast will do their jobs no matter what. You can always fix it before your next batch. You run more risk of hurting your batch fixing something that, honestly doesn't mean...

If the credit card cap is too big or too small, you can actually use playing cards- build up or down a stack how many cards you need thick.

This isn't for sour mashing if you keep the temps up.... Here's a good article on doing it.

One thing I've learned in my 14 years as a minister, AND having lost my big brother 20 years ago, as well as my Dad 7 years, ago, my best friend, my mom, 2 neighbors, my work partner, the drummer from my last church all in a 2 year period, is that we all grieve differently, and we...

Looks like I was able to quickly locate the Drayman's article here. Doctor chris White of yeast producer Whitelabs has an interesting pdf. on the topic. :mug:

1. It depends on what you mean when you are referring to "secondary fermentation." See secondary fermentation is a bit of a misnomer, and causes confusion to many, especially new brewers.... As it's commonly used- racking a beer off the yeast and into another tank. To take it off the yeastcake...

*sigh* You mean to tell me that you actually think you can't find the info to ANY of the major brands of Tripel Sec from the googles? Really? How come I was able to find these, without even trying including DeKrypers then? That's the lamest "excuse" I've ever seen for shutting down creativity...

Guys, this thread is over 6 years old....It's highly doubtful he got your warning not to mash at 170 in time. ;)

I use a withbier as a bases for a lot of my fruit and spice experiments, and also my Belgian Blonde Ale Base Recipe.... So basically anything I've done with those will work in a saison.... My latest is Hibiscus, Blood Orange & Sichuan Peppercorn Witbier Another of my popular witbiers is to...

It's not "guesswork" it's simple math..... And the original recipe actually calls for it.

No carapils is not "Crystal 10" although carapils may have the same SRMs as Crystal 10 i.e. 10 lovibond, it's not the same. Carapils is kilned in such a way to be dextrinous, and to add more body and a nice head to the beer. If they sell a different brand called "Dextrin Malt" then you can...

Here, read this post from years ago.... The whole history of brewing in early america is based on the fact that beer was actually usually SAFER than drinking water..... That's why, for example in colonial times, there were "kid's beers" low gravity table beers that children drank instead of water.

Do you have your carboys in milk crates? If not do so, it's an easier and safer way to manipulate them.

It won't what he said was "you'll never see them." Meaning you won't see something that is scary.... and you'll then stop worrying about every little weird thing you'll see, forgetting that ALL fermentation is ugly, stinky and strange looking, and utterly normal and hard to mess up. Over the...

Oh gee... opening and stirring was not a good idea... That's why I think I suggested lifting and moving, not openning up the fermenter. Especially not doing vigorously. Also if by activity you meant airlock? That's not a fermentation gauge it's a valve to release EXCESS co2 (and oxygen,)...

It should start up again... Maybe tomorrow when it's been warm for about a day lift the fermenters and give them a little swirl (it's easy if their buckets) to rouse the yeast.

I can't remember the burners on the Bayou Classic. Does it look like this? Is there a bolt running throught the center to the back? Unscrew it, and dry it out. If it's rusty or has built up carbon inside, scrape it clean with a wire brush. In fact it's a good idea to do that every year or so...

You don't really want to add them to the bottles unless you sit down and do the math and use it as your priming solution... I cover that in my bottling tips sticky. If you haven't brewed the beer already, then I would add it in the last 15 minutes of the boil... If the beer's already in a...

If you open a bottle after one week, you're wasting a beer, that in 2 more weeks will be FULLY carbed. Go read THIS and watch the video that accompanies it, and leave your beer alone for a bit...

You have a couple options to test to see if the issue is Chloramines/Chlorine- brew a batch with spring water, treat your water with Campden tablets, or if you want to brew before getting campden tablets, then pull all your water the night before... put it in buckets, and leave it out...