Search results

Because it's science. You can't explain that.

It's a good thing I live a mile down the street from the shop then :D

My LHBS can. 50lb sack of 2-row for $29.50 http://www.brewbrothers.biz/2-Row-Pale-US-1573

If you take off one of the posts and jamb on a piece of tubing for blowoff, there's no need to drill it at all. Then you can still use it for its original purpose later on.

Some people don't like the trub, but after pouring a pint or so it'll be as clear as it's going to get in my experience.

If I'm using a keg to secondary I purge a few times after racking, pump it to 20psi or so and try and forget it in the basement for a while.

Depending on the strain, it'll be neutral in flavor contribution and should keep eating until you're left with a bone dry brew. Is that what you're going for?

I've done the same thing many o time. Sounds like you're good to go.

I've used a sanitized long handled spoon to do just that on a stuck belgian ferment and it kicked into high gear the next day. This method does come with a higher risk of introducing contamination though. I'd go with the closed swirl first and only if that doesn't do the trick, go for the stir...

They do look uneven, but you'll never know until you bust out the hydrometer and take a reading.

Using fermcap, I boiled a 2000ml starter in my 2000ml flask without issue. Once the boil started I was able to turn the heat down to medium on my stove and all was well. I would NOT try this without the fermcap though.

You could try swirling your fermenter a bit to get the yeast back in suspension. Sometimes that and a slight increase in temps can get things moving again.

My first batch was an extract kit with specialty grains. After that I did six partial mash batches mostly my own recipes. My eighth batch was my first foray into all-grain with some cobbled together equipment/techniques. Looking for deals on Coleman Xtreme coolers this week so I can really get...