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I use water and a carboy brush immediately after emptying like Kornkob does. 5 minutes and it's clean. No need to fill the carboy, just get it wet inside and scrub away. Rinse every once in a while to see how well it's going. Works fine.

I would suggest getting 2 half-gallon growlers and bringing them with you when you go to get beer. They shouldn't have a problem with it since you're saving them from using a jug, and you get to drink half a gallon one night and the other half the next night. The Flatbranch brewery in...

That's exactly right. Jamil Zainasheff did 90 minute boils on all of his beers to reduce DMS. In the latest episode of his podcast he said that he's switched to 60 minute boils and will likely stick with them. Since his cooling is so quick (thanks to his whirlpool immersion chiller), there is...

SWEEET. :ban: Thanks, Cheyco.

As pointed out in this post, some of us listen to Jamil Zainasheff's podcast on The Brewing Network. He always says that the recipes he discusses are available online, but I can't find a single one. I hate having to rewind the podcast repeatedly to write down the recipe. Does anyone know...

Everything will be fine. Ask 100 different brewers when to rack to secondary and you'll get 100 different answers. Your beer will be fine.

Most of my beers have had no airlock activity after 7 days. I basically go a week in primary unless there is still activity. If it finishes in 4 days, I still let it go a week. Then, depending on the beer, I go 2 to 4 weeks in secondary.

Sweet. I think I saw the same brand at Home Depot but I was worried about the legs being flimsy. Off to Home Depot I go... :D

First of all, welcome. :mug: To answer your questions... a) Just get a blowoff tube and you should be OK using a 5 gallon carboy for fermentation. You'll probably lose a little beer in the blowoff, but not too much. Check this out for info on the blowoff tube...

I have a commercial refrigerator with all glass shelves. Restricted air flow isn't that big of a deal since you're not sealing each shelf to the walls or anything.

I was told by one of the guys at my LHBS that if you are using an aquarium pump that the 5 micron stones work better because most aquarium pumps can't push enough air through the 2 micron stone. He recommended only using the 2 micron with oxygen tanks because of the increased pressure.

I went several batches without having a hydrometer. In fact I only got one because I wanted to put the % ABV on the label for the Belgian Dubbel that I'm brewing now. Walker-San will tell you that hydrometers only cause you to worry.

If it works and hasn't caused contamination issues, keep doing it. I use bottled spring water and do the same thing with that. I put the bottle of spring water in the fridge overnight then pour half of it in the wort while it's in the ice bath. Works great for partial boils. Just try not...

Whirfloc and other fining agents such as Irish Moss are usually added in the last 10 minutes of the boil process, not while steeping the grains. Even if you got the beer into the fermenter before realizing that you failed to add the whirfloc wouldn't hurt your beer. It's not a necessary...

Having never kegged, I can't give you any personal advice, but here are a couple of resources that might help... http://www.leeners.com/kegginghow2.html http://brewingtechniques.com/library/backissues/issue5.1/fleming.html http://sdcollins.home.mindspring.com/Kegging101-1.html

I just did this for the first time. Insert racking tube into fermenter as far as it will go. Put your thumb over the end. Pull racking tube out, place over hydrometer jar. Release thumb. Lather, rinse, repeat. It takes a few times to fill the jar, but if you went to the LHBS to get your...

I use Ozarka spring water in my beer. I do partial boils cool the wort in the brew pot, and never boil the water I use to top off a batch. I haven't had any issues with contamination (knock on wood).

Not to be a naysayer, but have you filled your brew pot and put it on the burner (cold) to see if it holds the weight? Those legs look kind of weak. Then again, it's always hard to tell by a picture with nothing available for size reference.

It can also occur if your original gravity is rather high (1.08+) and the yeast you use can't handle the high alcohol level. In that case, wait for the normal fermentation to finish then pitch some champagne yeast which can handle up to 20+ % alcohol but contribute very few phenols/aromatics.

There are some cold winter nights in Texas. Granted they don't hit until late January and there are maybe 3 or 4 total. :D Anyway, I did a hefeweizen as my second batch and it turned out really good. They're pretty easy. Homebrewer_99 is the wheat guy around here, so you may want to get...