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Has anyone tried using one of these as a fermentor? A few different manufacturers make them, including Rubbermaid, under the Carb-X brand (part # 6322). The one above is 18 qt, but they make 22 qt also. Price comparison here They're obviously food safe, clear, lightweight, stackable...

I was at Ikea a while back, and picked up four clear glass 1L swing-top bottles... They seem pretty sturdy. Has anyone used them for bottle conditioning before? I don't want to wind up with bombs...

About 10 days ago, I wanted to brew something up, so I pulled out a heavily expired (over 12 months old) pack of WYeast 1214 and smacked it. After three days, it was puffed all the way up. I fired up BeerTools Pro and put together a PM recipe for a Belgian Blonde. I thought my mashing technique...

Déborah François 18-A Belgian Blond Ale Author: Ben Syverson Date: 2009.07.08 Size: 5,0 gal Efficiency: 100,0% Attenuation: 85,0% Calories: 233,42 kcal per 12,0 fl oz Original Gravity: 1,071 (1,062 - 1,075) |==================#=============| Terminal Gravity: 1,011 (1,008 - 1,018)...

Hey all, I have a big beer I started in January 2008 (!). After it had been in the secondary over a year, I added some Champagne yeast to make sure it would ferment out. It's now a month or so later, and I want to bottle it. But I'm worried that it won't carb up in the bottles. Should I...

I have a 1 gallon batch fermenting with some very top-cropping yeast (3944), and it's blown off a lot of yeast through the blow off tube into my pitcher of sanitizing solution, leaving a half-inch (!) layer of yeast. Is it possible to harvest this yeast for re-use, or should I just let it go? :)

Well, I did my first AG batch, using an unmodified 2 gal Igloo cooler as my MLT! :mug: I dropped a stainless steel steamer to the bottom of the cooler to function as a false bottom. Everything went pretty well, except that my batch sparge was rushed -- I guess I should have added the sparge...

Talk about top-cropping! Shortly after this picture was taken, I swirled the bottle to get the yeast back into suspension. As a newb, I have a couple questions... Should I crash-cool it to get the yeast to drop before I pitch it? Also, can I keep some of the yeast in the starter bottle...

I registered lambic.org a few years ago, and haven't done anything with it yet... Any ideas? :drunk:

Hey all, I'm planning to get into AG by doing 1-2 gallon batches, since I'm an apartment dweller... Does anyone have ideas for a mini MLT? I've looked at mini coolers, and none of the ones I saw had spigots... Thanks!

Hi everyone, I pitched some 3944 from the smack pack (it was swelled) into about 1.5L of starter wort on Wednesday night. On Saturday (today), it looked like most of it was falling out of suspension and creating a yeast cake on the bottom, so I pitched 1L more wort. First question: did I...

So, I have a bunch of stuff coming from Seven Bridges, and I figure I should go ahead and use up the last of my non-organic ingredients. Luckily, I should have enough to whip something up... Here's what I have. 3.3 lbs Muntons LME 2 lbs Muntons Extra-Light DME 1 oz Saaz pellets (2.9% AA) 1...

Does anyone do this? They sell some cute looking 3gal carboys at my LHBS... And I've been spying the 1 gallon wine jugs at CVS. My thinking is that by doing 1-3 gallon batches, I could experiment with AG in my kitchen, using the same brewpot I use now for extract...

Hi all, I didn't plan well, and didn't make a starter for a big beer I brewed (OG 1.080, FG 1.012-20), and pitched my yeast (Wyeast 1214) about 3 hours after smacking it... Do you think it will ferment out on its own? I've agitated it over the past few days, trying to rouse the yeast as...

Hi all, I do my primary in a 5 gal carboy with a clear vinyl blow-off tube. Because there's almost no headroom in the carboy, a lot of gunk gets blown off and winds up dried to the inside of the tube. The problem is that while I can get the gunk off, it leaves a stain on the tube. How are...

Hi all, I'm new here! I'm thinking about doing a Belgian Tripel... Here's the recipe I've worked out so far. How does it look? 6 lbs Light DME 3.3 lbs Light LME 1.5 lbs Clear Candi Sugar 1 lb Belgian Pale (for steeping) 2 oz Willamette Bittering (60m) 1 oz Willamette Finishing...