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It's starts off with some tasty nutrients, and pretty soon they want 2 months paid time off and an opt-out clause in their contract once they get to 1.020. I'll probably try more of these methods down the road and see if it makes a difference.

For those who use it, does it result in a noticeable difference in fermentation? I want to make my yeasties happy, but I don't want to spoil them with needless luxury.

This is the proper attitude. And it's highly unlikely that you'll end up with anything but SWEET DELICIOUS BEER.

The swing-tops are great bottles. I was given a bunch of them. Mine didn't have labels, but i did a hot water oxyclean bath (use a bottle brush on yours to get the inside since you have no idea if they were ever cleaned). I picked up new gaskets for about $8 or $9 / 100 at my local brew...

This is a thread that Revvy posted that addresses your question on carbonation: https://www.homebrewtalk.com/blogs/revvy/patience-bottle-conditioning-159/

GKal, I'm just down the road from you. Alright if I stop by and just bask in the aura of this setup? :eek: :rockin:

Anybody ever try Perrier (sparkling water) bottles? Green glass. 750 ml. Screw cap. I paused for a minute last weekend as I was chucking a few into the recycle bin and stroked my imaginary beard "hmmmmmm.......that there's a perfectly good 25 oz. bottle....."

Thanks Yooper. I've been thinking about this as well. My basement is about 60 right now, but I don't quite have a good temperature control set up yet to ferment in the low fifties, so I've been reluctant to try a lager.

You're fine.

I did a 2.5 gallon BIAB with about 5.5 lbs of grain. Mashed and sparged in two different pots. Mashed in 1.5 gallons (1.25 quarts/pound of grain will be 6.25 quarts for 5 lbs of grain, so just over a gallon and a half). Sparged in 2.5 gallons. After water loss from grain absorption and boiling...

Doh!!! Post a follow up in a couple of weeks and let us know how carbed they were or if there was any glass broken. Good luck.

OK, yeah, um, from everything I've read you should be army-crawling across the floor and pulling those beers slowly out of the closet and putting them in the fridge. Then pulling the caps off delicately. While wearing safety goggles. But I'll let someone with more experience weigh in. I...

Thanks for the responses. Would it be possible to sacrifice one of the beers and test it's current gravity? If it's down from 1.019, then I should vent the bottles? If it's the same, then I shouldn't worry? Does that even make sense?:confused:

I forgot to measure the OG. Doh!! I don't even think the kit instructions suggested a target. It was the rather generic "ferment 2 weeks, bottle, and enjoy!!!" instructions.

Hi all. Great community. Facts: First beer. Porter. 5 gallons. 6 lbs. DME and steeping grains. S-04 Dry Yeast in a glass carboy for primary. Ferm kicked in within a few hours. Apx. 12 - 20 hours later (while i was at work) it got rowdy and carpeted the headspace on my glass carboy with...