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Well all I do is cover the hole that an airlock would go into with sanitized tinfoil. It's still in place and the mold is near the lip of the lid with the grooves I would say the farthest lip away from the hole.I did lift the foil once and place it back where it was but Before the mold appeared.

So my beer had nice huge fermentation and spewed out of the blow hole. I didn't notice for about a week. After I noticed I didn't bother to clean the kid since it was pretty crusty. Sunday is the third week and bottle day the problem is that mold is growing in some of the grooves of the lid...

No I'm sorry it was priming sugar not corn sugar

5 gallon batch. So basically I should use more than the five oz that are given in most kits? I used 4.5 oz out of a 5 oz bag. Now I'm just confused, how much should I have used? That's what the calc told me to use.

I used screwy brewers calculator. I used plain corn sugar and 9 TBSP. I mixed w/ 1.5 cups or so of water and boiled for 10mins, cooled it, poured into bottling bucking ran my tube to the bottom of the bottling bucket from the fermentor and let it run into the bottling bucket. They carbed 3 weeks...

So I just got back into brewing again and am having the same ol' problem that I usually have. First off I thought the batch was going to be terrible b/c of yeast problems but it turned out fine so far. The problem im having seems to be a bit undercarbing. I have had this problem a lot b/c I...

yea I need to go to my lbs tomo and see if I can find a dry yeast just in case. What type should I be looking for to go w/ Wyeast British ale? Thanks for all the responses guys!

Ok. I missed OG by .04 and apparently under pitched. What problems do I have to look forward to? I havent brewed in a long time so any knowledge I used to have is gone lol.

Dont have that option. Made a 800ml starter with the smack pack going for about 30 mins. Its been in the starter for 3 hours. I have to pitch in about 45 mins dont have any other option. So I am ****ed is what the general consensus is?

Made July 13. OG is 1.044. Nut brown ale extract kit.

Have not brewed in some time. Kinda in a time crunch and didnt have time to let the smack pack sit for a few hours but I did make a yeast starter and letting sit for however long brewing takes. This good??? Thanks

Hey guys made a yeast starter at 9 pm central. Was going to brew today but is being postponed until tomorrow. Is it ok if I just leave it my closet another day?

I've heard it's bad to leave the beer on yeast cake that long

I got the Cali common recipe from NB. It calls for a month secondary but I doń use a secondary. What do you guys suggest?

cool I think ill try that for now...if I get a crazy ferm oh well

Im using the standard 6 gallon bucket for a fermenter. I might be able to get my airlock a little farther in the lid and try it I just have beer in my fermenter at the moment and I didnt want to move the bucket that much. I bottle this week so Ill see. I might just go with not snapping the lid...

I just bought a wine fridge and it looks like my fermenter might not fit in when the airlock installed. How necessary are airlocks and is there another option I could use so it will fit?

I believe if you got a 15 x 15 x 30 on the inside it should be fine. I finally just got a wine fridge to use and its a pain in the ass because a lot of the mini/wine fridges have that hump in them for the working parts. I havent been able to get my bucket in mine yet because its full and I dont...

well the digital display has held 65 but like i said its reading 55 on thermometer i put in...guess ill just wait and see what happens when i put a bucket o beer in there

Im not sure all the info. Got it off Craigslist. Its an Avanti. Also I dont have a bucket in it yet but empty with the thermometer in all day it was at like 55 when set to 65.