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just took a sample reading (been single-stage fermenting now for 12 days). The first time I put my autosiphon in to get some juice, I accidentally pulled out a bunch of trub. I poured it back into the carboy, then took a clearer sample and drank it. Gravity was perfect. My equipment was well...

I’m a long-time all-grain brewer and am returning from a two year hiatus. My beer has been fermenting for almost two weeks and I just remembered the golden rule about not leaving it in sunlight....having left it on the floor by my glass back door the entire time!! The things we forget... Due...

Would it be possible to adapt one of these for homebrew use? http://www.edgestar.com/EdgeStar-Deluxe-Mini-Kegerator-TBC50S-Beer-Cooler/TBC50S,default,pd.html If so, are there any reusable 5-gallon kegs out there? I'd love to make this work (for our office!), but want to keep costs down.

My thinking: - Bottling sugar in bottom of GF - Siphon from carboy into GF - Use pump to pump beer into bottles Would that work?

Just wondering if I can ferment directly in the unit or if I will still need my carboys for pumping the wort into?

Just had a good shake. Thanks!

It's been three weeks - shall I leave for longer? I'm in no rush with this one - it's my annual August beer!

I've got a hoppy IPA that has been fermenting for three weeks. Now looking to bottle it. The problem is that I have about three inches of thick hop krausen on top. Sadly I don't have a fridge big enough to hold it to cold crash. Is there any way to get rid of it prior to bottling, without...

You're correct with the former. I don't secondary and rack straight from the fermentor to bottling pale (no wand, just the tube), then bottle with a wand. I don't seem to notice any darkening in color, although it's not something I've paid too much attention to.

I've probably done about 30 brews to date. Around 10 extract and 20 AG. I'm super-careful with my cleaning/sanitation and also on the old oxygen front. But still...every beer has that slight muddy/cardboard taste to it. I'm at a loss for how I'm causing it. Is this anything else folks...

To cut a long story short, I can only boil around 3 gallons at once right now, as I'm in temp accommodation. I'm looking to do a 6gal all grain BIAB, but will need to split the boil over three batches to get the final six gallons. My plan was to do one tonight and two tomorrow - and then...

I generally brew in 2 or 3 gallon batches - would this work with the FastFerment? Just want to make sure the head space won't be a problem. Thanks!

Making an all-grain recipe that has the hop additions listed and says "dry hop 3 days" Does that mean add it three days after I put it in the Fermentor, or for the last three days before I bottle? Any advice would be great! HW.

Aren't you all a bunch of prissy ****ers :p

Glad it looks good. My all-grain confidence is pretty low :p .....but there's no support group!

Phew, good! Thanks guys. I can't cold crash in bulk as my tiny tiny tiny tiny apartment fridge would need to enlarge itseld three-fold to fit the carboy. Can I just bottle and then cold crash in the bottles when carbonation is complete?

I've been away for ten days...and this is supposed to be bottled tomorrow (it's been fermenting for three weeks). There's something, likely yeast, still floating on top. Is this a dead loss?

I've got 5 large bottles of beer. There's a party tomorrow and, for nothing more than vanity's sake, I'd like to arrive with a growler. Will pouring from bottle to growler cause the beer to either lose carbonation or oxidate?

That's reassuring - thanks! And it's good, even though the air lock is dead?

Brewing an American Pale Ale, and I've never had this happen before. Fermentation suddenly stopped after 24 hours, and the above formed on top. Does anyone know what it is? Will it be detriment to things, or how can it be got rid of? Thanks in advance!