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This is the first thread by wortmonger I read that gotme thinking about using a cornie as a primary. https://www.homebrewtalk.com/f13/closed-system-pressurized-fermentation-technique-44344/ This is a different one I opened to get people stirring each other's wort, some pics...

I should get a word inhere about my spunding valve. I was pretty excited about the idea of running my fermentations under pressure anyway, from reading wortmonger's thread. Once I realized I could use the same valve (about $100 in parts, McMaaster-Carr and Lowe's) to transfer under...

15. Can carb up a batch in a fermenter type keg and then counterpressure transfer to a serving type keg later. Try that with a glass carboy.

Cost is a market thing to be sure. I have purchased (in big cities) used cornies holding pressure for $25 cash and carry. Here in interior Alaska I get special order, wait for the truck, 33% holding pressure for $36 each. I have a big enough herd that I just stock all the Orings now...

I would go with malt extract (any color) instead of the dextrose, personally. It would be drinkable with dextrose, I imagine, but kinda thin.

It will be OK for one cycle. I have never tried a second time. OG over 1.060 I pretty much bottle to avoid this problem. Fridge space is kinda like cash and hot women, you can never really get too much.

Temp control is the first place to spend money > $20. With minimal shop skills you can get a food grade bucket and lid at H-D/ Lowe's for under $10, a grommet and then an airlock from the LHBS. Probably smarter to get the airlock first so you can fit the grommet to it and know what size...

I have fermented my last - lemme go count - 14 batches in unmodified cornies. All my dip tubes are factory, but I use the ones with a straight tube and the wee flat space on a radius for primaries. FWIW I think of the straight beer out tube kegs as my primaries, the ones with the curved...

I would go with the black rubber for a couple weeks pending your next trip to the LHBS. Just leave some air space between the rubber and the beer. Might run it through the dishwasher once to cut the worst of the stink off it. You can get away with tin foil in the meantime.

I moved my 888RIS from Los Angeles to Dallas, TX, unprimed in a cornelius. I had it buckled into the front passenger seat so I could pull the vent every day without making an ordeal out of it. Cliffs: transport it flat, let it rest when you get there, then prime. I would argue that a...

I like 4 and 5 for reasonable carbonate with low sodium, but you are seriously OCD here. Which one tastes gooder to drink?

Run your fermenter at 5 psi above atmospheric. About five points from finished take the spunding valve (see wiki) off the fermenter and let it run up to 25psi or whatever. Crash cool, rack, tap, serve. No temp controller required. No water bath. No fermentation chiller. No thermometer...

I can handle about 7# max in a 5 gallon lobster pot on the stove top. I use a food grade bucket and a big mesh bag for grain v- wort separation chores.

I made several batches with different hops, my attempt at cloning Firestone-Walker on EdWort's grain bill was the first "best beer yet" in my brew log. I only have two posts in the thread and they are linkedback and forth to each other ;-)

Day 14, your beer isn't fully carbed yet. Imma put a vidya in my sig so I don't have to keep posting the link.

You got a much nicer controller than mine. I would take the first one up to the weld line at the top. Really.

Bumpity bump. I was just exercising the search button and must have learned mymethod somewhere else. To me a growler is a capped jug to be filled with beer that is going to be drunk tonight. I also sanitize with bleach, so you may need to adjust your process from mine. Anyway, I get the...

Briefly on natural v- forced carb, both systems have their advantages. Personally I ahve a crap load of kegs. When I am ready to package a batch I get it in the keg, then push a few bottles full with some CO2 and a wand on a cobra tap. I use the fermtabs for this. Once I have bottled...

It depends, really, on how good your fermentation chiller is. With a lager you can get away with a lot skinnier cooler than you could with a hefeweizen. With ale yeasts running under 65°F through primary I am comfortable filling right up to the weld line where the straight sides meet the...

Chad's recipe using spent grains on page three in this thread is a show stopper. My commentary about his page three recipe is on page seven in thread. https://www.homebrewtalk.com/f56/bread-42669/ EDIT: Don't be afraid of making bread. If your sanitation is good enough to make beer, your...