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I do this exactly, even the bungee cord, except I only have one layer for the lid and I also used duct tape to help keep the layers together. To make up for losing heat on the top or bottom I just wrap and drape a few long blankets around it and stuff the extra drapage in the gap between my...

I have one. I too was given one as a gift last year for Christmas. I absolutely love it. I use it frequently to fill up at my favorite local breweries or with my homebrew. It's definitely a conversation starter for sure. Anytime I bring it out in public I routinely get stopped by people to...

I brewed a Belgian Tripel a few weeks back at the climax of summer and pitched Wyeast 3655 Belgian Schedle (ale yeast). I use an SS Chronical hooked up to an SS Brewtech glycol chiller. A fuse tripped at some time and my beer rose to 92°F within 24 hours of pitching. It was going crazy. I...

This is true. Dispose of it. Not with the risk to expose yourself to the possibility of a detrimental toxin

I accidentally discovered a while back that by accidentally sending overdoing gelatin it would permahaze my beers. This was also specifically brought up by a listener on the Brulosophy Podcast as well. If you don't want your beer to clear, try adding alot of gelatin to it.

Didn't scroll through the whole thread so I don't know if someone covered this. I attach a large party balloon with electrical tape to tubing, fill it as full as possible with co2, then quickly swap it in place with the blow off tube on the fermenter. I would imagine little o2 is introduced and...

Worried about sanitizing for brewing? Star San. Got a flat tire on the road? Spray some Star San on it. Marriage problems? Star San. Intruder in your home? Douse them down with some Star San. In all seriousness though it really works.

Well at least you didn't get hurt. I would do a real thorough inspection to ensure there's no further damage. You might want to think about nodding one of the pressure relief valves they sell into your new lids. I don't do pressure transfers with my SS buckets for fear of this happening, only...

Sorry to revitalize an older thread but I wanted to share my experience with this yeast. I brewed a Belgian Golden Strong eleven days ago. OG was 1.076 with 3 lbs of Belgian Candi sugar added at flameout of boil. Reading about this yeast on various threads I went with a bigger starter. Utilizing...

I have had brewdays where in anticipation of an event, I have completed the mash and let the wort sit covered for some hours before boiling with no ill effect. Typically when done mashing I'll raise the temperature to just under boiling, cover the kettle with the lid, and resume later. While...

I had a red get infected on me a while back. I let it ride and kegged it. Personally it has become my favorite beer brewed thus far. I tried starting a 'lucky accidents' thread centered around beers that accidentally went sour that people let ride but there's been no other posts on it.

Yeast strain could play a part too.

For instance on the starter I did today I used 3 oz DME in 4L with a yeast a little more than a month old with the goal of propagating approximately 200 billion cells. I use the Brewer's Friend yeast starter calculator.

What gravity are your starters? I don't comprehend the volume recommendation in this chart for starters. I was under the impression that yeast starters should be constructed based on a goal of not overstraining the yeast, of achieving a specific cell count, on the viability of the yeast slant or...

Plan on brewing a Grodziskie. I'll be using 7lbs of oak smoked pale wheat malt with 0.5 lbs carapils. A neutral strain was recommended but after stumbling across Denny's Favorite 50 it was said to be a more malt forward strain. Is this an appropriate strain for the style I am brewing?

I named it Eleanor. After the elusive Mustang in Gone in 60 Seconds and also Eleanor of Aquitaine for her wild personality and supposed fiery red hair.

There will probably be some in the bottom of the keg when I'm done, but I don't know if I'll ever be able to make it the same way.

I brewed this Amber Ale a while back. It wound up going sour on me but I let it ride and kegged it anyway. It has wound up being my favorite homebrew yet. I've been hesitant about pulling it from the tap because I doubt I will ever be able to replicate it and it tastes so GOOD! Welp I'm nearing...

The beautiful thing about extract is if you are concerned about gravity and it is off you can always add more extract to raise og, or more water to lower og.

This thread is awesome. I am definitely subbed. Best of luck to you in your brewing endeavors Desertfox. You'll be in my thoughts everytime I get frustrated about a brewday hurdle. We truly do take things for granted in the West.