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Have you tried this? https://www.homebrewtalk.com/threads/programming-a-flashed-stc-1000.596507/post-7792763

IME, having the correct length of dip tube is important but not often mentioned as a possibility. Too long of a tube can kink. It should be close to the height of your vessel.

Man, every time I ses one of those Gronk USAA commercials I swear I hear neighbors calling to cancel their policies...

Did you try this? https://www.tintackers.com/products/tintackers-com-tin-tacker-digitally-printed-metal-beer-sign

Pluto guns. Feels great in your hands, positive shutoff, best decision I ever n made. https://www.morebeer.com/products/pluto-beverage-gun-stainless-abs.html

I also brew on an Avantco, for about 6 years now worth no issues. However, I don't have temp control for fermentation and use it outdoors with an extension cord, so mine is usually used in temperatures of 45 - 60 degrees which also helps keep the unit cool. I bring water up to temp usually at...

You probably need a nylon washer / gasket for the interface between your co2 bottle and the regulator...

You say that this was already fermenting when it was given to you. Do you know if the person who gave it to you added yeast? Or was this spontaneous fermentation? If it's spontaneous, you likely started with much less yeast and it will be slower. Without any instruments, I would recommend you...

Shape of the bottle matters here. An inch should be fine in most bottles, but if it's a jug shape (wide shoulders) or straight sided cylinder, that could still mean some oxidation. If they are one of those shapes, consider looking for other containers.

I drain over a bucket instead of the pot. Larger diameter, less mess.

Over time, beer changes, but there isn't really a point where it becomes unhealthy unless something is seriously wrong. Alcohol is a preservative. Taste it. If it tastes undrinkable to you, then it is. If you like it, keg / bottle it. Remember, warm flat beer won't be as palatable as it will...

Looks like a crown cap should work. Personally though, I would be concerned about bottle bombs from cracks and flaws in glass I dug up from what sounds like a dump or trash pit. OTOH, they are from a time when all bottles were reusable, and are probably heavier glass than modern bottles.

Getting a start on aging for next summer... 184 + 8 = 192

Wow. That is beautiful. And yet, yes, more dumber!

Have read most of this thread, but over a period of years so... has anyone used cider yeast for this? Specifically, I have been using Safcider AB-1 in my ciders and have been happy with the results, but would appreciate a bit more sweetness. Have looked at Fermentis' website, but I don't see...

Used fermentation CO2 in a daisy chain to purge oxygen from 3 kegs for the first time. Slicker than snot!!

3) Primarily, use of the "enhancer" will give you more alcohol.

Didn't know this thread existed, so 30,415 + 33 = 30,448.

Yep, just bottle unless you want it sparkling, in which case you should probably add some fresh yeast with your priming sugar.

Most available option I know of would be a keggle, cutting out the bottom instead of the top.