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Hitting it with at least a little C02 will purge the oxygen in headspace of the keg, would prob be a good idea for long-time aging

That's a good question about the hydrometer. How do i check? I will put it in some water tonight and see what that says (it shoudl say 1.000 right)?

Thanks! I went ahead and bottled, using coopers carb tabs. 12 oz Dingemans Caramel Pils 4 oz Briess Caramel 120 12 lbs Pilsen malt syrup 6 oz of assorted hopps wyeast 1056 steeped grains for 20 min at 160 to 170 deg 60 minute boil the temps in the house during fermentation were...

I am ready to bottle my Northern Brewer partial Mash double IPA. It's been in the secondary for 6 weeks conditioning (after 1 month in primary). I pitched teh finishing hops a week ago. The final gravity is 1.020 (original 1.08). it's been stable for a long time. Should i be nervous about...

Crap, well, i squeezed out the bag for my current brew (instructions didn't say not to). it is a double IPA. Will let you know how it turns out in another 4 weeks or so.

I did. I will give that a try and let you know in a week or so, thanks!

I split my batch into two, put half in the fridge (to cold crash) and wanted to let the other half ferment down to 1.008 or so, but fermentation seems to have totally stalled out. It's been a little over 4 weeks, I'm sitting at 1.015 and it hasn't budged in 1.5 weeks. Any ideas? Do i throw...

Quick update: I pitched the yeast on Saturday, the OG was 1.055. I just checked it today and it's sitting at 1.045. This seems pretty slow to me. I was keeping it around 63 degrees. I think I will move it to a slightly warmer part of the house (67 deg) and see how that goes.

I mixed up a 5 gallon batch of sanitizer using starsan when i started my brew over the weekend. I still have it in a large open bucket. Do you think I can keep using this batch of sanitizer for a couple of weeks without going bad? otherwise i will try to mix a new 1 gallon batch estimating...

I also have a keg system. Has anyone tried kegging, force carbonating, then filling bottles from the keg and capping them quickly so as to retain a little bit of carbonation?

Thanks for the information everyone. Good tips on the yeast taking longer to start and the fact that there will be less bubbles than beer. This morning it was up to about 1 bubble per 10 seconds, so i think it is now on its way. I will check the gravity in a day or two but i think it is...

thanks for the info. So it's been 24 hours and almost NO activity. I'm getting maybe 1 bubble a minute or less. The beer i started at the same time is now bubbling once a second. If it isn't doing more tomorrow i may think about adding a different packet of yeast.

Anyone tried it? I was going to use So5 because i heard you can cold crash well with that yeast at 1.015 or so rack, and bottle to mantain some sweetness. I went ahead and used Wyeast 1056 anyway though, anyone tried it? thanks

Thanks for the response. Ok, will skip the honey and look into the pectic enzyme. I will do all i can to minimize handling and keep everything clean.

This will be my first ever cider. I have brewed a few batches of beer (back when I was younger) and found this site and got excited about trying something again. I read through CvilleKevin's long thread a few times to try to get a handle on some of the specifics, lots of great info there...