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That is an awesome idea! I might try to incorporate that!

hey, I have a question, Can i purge the keg of 02, and let it age in a warm environment?

+1 :mug:

if you have a wine/beer thief sanitize it. What container is the beer in? a carboy or a bucket? if a carboy, slip off the top and take your sample. you'll be fine if its only for a few (30) seconds. if its a bucket pry off the lid and slide the bucket til you can get your thief inside to grab a...

I'll drink my homebrew out of the bottle. Sometimes the sediment adds a flavor that compliments the beverage it was sitting in. On topic, you could try and get bulk bottle cozies and put your bottles in those. Keep them colder longer and protect them...

+1!

Those buckets are pete #2. Completely food safe. I prefer the lowes ones just because home depots are so blindingly orange. Actually a lot of brewers use them for fermenters. Both primary and secondary. But to each his own. I spoke with my wife and if I clear some shelves off in the garage...

my wing capper did that to me too. It was a stubby bottle, first use. snapped about 1cm from the top. the top stuck, so I put a hole in it and made it a keychain. a memory of my first broken bottle.

Lowes or home depot buckets with a hole drilled in it for airlock or blowoff. But for storing fully fermented beer I'd probably just leave it with a solid lid. Well look at that.... I was wrong. I hope you didn't take any sort of harsh tone from my reply. I just don't have the room for 2-8...

OT but can I has recipe? :off:

I appreciate your enthusiasm. but read what I wrote. I don't have a lot of space for kegs. Down the line, yes I will. But for now I dont. Also Buckets are 3 bucks. Kegs are upwards of 40 with shipping. The highest amount of kegs i could keep at this time would be 4 total. so I could get 2 more...

I might do this. I just planned on racking to a secondary so that it would help reduce sediment when I transfer to a keg. I sanitize everything like crazy so I'm not worried about infections or spoiling my beer. Really the main thing is space. I can stack my buckets in a corner to let them...

Maybe gently stir it? I'd let it sit for another week. I just got mine going about 2 weeks ago and my airlock is still bubbling away. I haven't cracked her open for a test yet though. I ended up using lalvin1118 yeast slurry from an apple wine to get mine going though.

So I just ordered my first kegging setup. 2 kegs with picnic taps and a dual gauge regulator. Here's the issue. I want to do a five gallon brew every week come decent spring weather, that's more than I can keg. Without getting more kegs can I let my beer condition in a secondary bucket and...

no not at all! I was more quoting the part where you said it would taste green. I was agreeing with you. Bottling teaches patience. Kegging is the test.

This is the biggest problem I have with people who speed up carbonation by either higher PSI or shaking. You're going to be drinking green beer. the set and forget or natural carb process allow you to let the beer age properly. SOME hard ciders and Lemonades are good to go when their done...

Doh!

My rule is, if it's going to be boiled, you don't need to sanitize it. Make sure it's clean, sure. But you don't need to go crazy. The boil will take care of that.

Im working on making an all grain rig. Here is what i have so far. I have the lid of the blue cooler open because im going to serpentine a copper tube for sparging and have it attached to the top white for my sparge water. I have 2 turkey fryers on the way and i'm gonna try and...

here is one thing that I have learned here... Nothing can grow in beer that can hurt you. short of you spitting into your beer you really cant do anything to it that would destroy it. the alcohol will kill bacteria and your yeast will live to carb your bottles. I say throw on a small mask, and...