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Do you siphon to your fermenter helping keep some of the hops behind, or just pour everything? I'll be brewing soon and am taking this route of leaving in primary for a month before kegging, i do extract recipes so in my case i usually just pour into primary. thanks, lg

Thinking about doing this in extract soon, however AHS only sells lme in whole weight, and i would be left with 1/2 lb of each lme left over. Would there be big difference using 6lb of extra pale lme, and 2lb of munich lme, instead of the original quantitys? Original: 6.5# Extra Pale...

ok thanks, would i need to plug the airlock grommet hole? or add an airlock to primary?

what is a good primary fermenting vessel to use? What do you cover the primary with? and what is a good secondary? Only the secondary needs an airlock? thanks,

Have you guys found the replacement gaskets for these?

I thought this too....? What is the purpose of priming the keg?

I remember drinking this at u fleku, along with goulash, and remember it tasting awesome. Can this recipe be translated to extract? I would like to give it a try if it can.

I regret buying this keg now since I was under the assumption that the replacement o-ring sets that came with it were all I needed to get it up and running. But there are several other gaskets that also need to be replaced since they are old and deteriorated. There is one for the dip tube that...

I was kicked out after saying not available when submitting order

Hi all, I did this recipe this past friday, 3 days ago, and only used 1 smack pack, no starter. OG was 1.073. Is it ok/or should I add another pack of yeast now? It's fermenting at 66-67 and the bubbles have been steady on the slow side.

that seems like a lot of weight for the stock freezer hinges, oak is pretty heavy on its own...anyone had top lid weight issues issues?

Awesome...! thanks!

A recipe (black ipa) that looks interesting and thinking about doing shows the following: Add 1 oz Centennial Type hops and 1 lb corn sugar at the end of the boil. 6. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort...

is this because it was left almost 5 months in the bucket with a lot of headspace? shouldn't it have been racked to secondary as soon as fermentation was over?

cool, thanks!

I just looked back at 5gl recipe I did this past weekend for american pale ale. Recipe called for 1lb corn sugar, and 3/4 cup for priming. I bought a 2.5lb bag of sugar, separated 3/4 cup, and added the rest to the boil, which i think is close to almost another full pound. it is fermenting...

How are you getting the 3rd one in there, including tank? can you post pictures?