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Forget (or rather neglect) to check if the water out hose on the chiller has any kinks in it. I had the wort running through the CFC for the last 10 minutes of the boil, so pressure had been building up. As soon as I started the cooling water, a loud bang, a burst hose and hot steam and water...

That's pretty much the norm for me with US-05. The bubbles just don't drop. Earlier this week, I was going to bottle a batch with that yeast, but the bubbles were still on top. I hauled the bucket to my bottling area, but splashed it around more than normal since I had broken my finger and it...

It was properly diluted starsan. In theory, none of the Starsan in the airlock would have touched the "molten" part, the part that failed was the approx 1cm in direct contact with the rubber stopper.

Standard Starsan solution. Had to have a taste for my peace of mind. It's strong, but still wine and not acetone or vinegar.

I've never broken one before and usually use them with buckets and a rubber grommet. But the part that was in contact with the stopper had literally shrunk and gone soft.

I don't normally make wine, but I had some rhubarb and kind of winged it. Fermented it in a plastic bucket at first, then transferred to a small glass carboy. I never use carboys for beer, so I bought a rubber (I presume) stopper for it and added an airlock. Today I went to check on it and found...

Submerged.

Haven't seen any around here that doesn't require boiling so I guess it's either a cereal mash or flaked rice from the LHBS. We do have flaked rice at the grocery store (much cheaper than at the LHBS) but I don't know if it is any different.

Where I live, we don't have the Minute Rice brand. Would other pre-steamed rice brands work? For example this one. I would remove the rice from the bags of course.

I brewed this on May the 8th. I had an OG of1.072, but also way overshot my mash temperature at the beginning. 163F instead of 158 for the beginning of the mash. I added cold water to get closer to 158, but was maybe still a little high. I pitched two packs of rehydrated Mangrove Jack's M47...

When you use Bar Keeper's Friend for the first time on an old SS kettle previously used for distilling 10+ years ago and find yourself talking to it using words like "so shiny" and "my precious"...

Has anyone brewed a bigger beer using only one sachet of their yeast? Mangrove Jacks say to use 2 packs per 23 litres/ 6 gal for ales with an OG over 1.050. I just bottled one with on OG of 1.061 with two packs of M42 and there was a massive layer of yeast on the bottom of the fermentor. I'm...

Yeah, I guessed it was about color. I don't have a specific recipe in mind right now, but I'll be using mostly Castle malts in the future. So if a given recipe calls for pale ale malt, I should go with Castle's pale ale? Taste and characteristics are more important to me than color.

My two LHBS offer either Castle Malting or Weyerman malts. But looking at different grain substitutions, if I wanted a 2-row pale ale malt from Castle, I would need to get their Pilsner malt. In that case, would I need to go for a longer boil? Also, the sub for Weyerman's or Briess's Pale ale...

6052 + 6= 6058

Thanks for the replies. The fermenter was in the cellar for two weeks and the gravity had stabilized (checked over a couple of days). I then moved it to the house for a cleaner bottling environment. It sat there for a couple of days, but maybe the transfer and slightly higher temp started...

I brewed a centennial blonde ale, Og 1.053, FG 1.012. Bottled after 2 weeks and 2 days in primary. 24 hours after I noticed some bottles had small bubbles rising to the top, but not all of them. All bottles sanitized the same way with FiveStar Saniclean. Batch primed to 2.5 vols of CO2 with 154g...

Should I be buying new fermentation buckets or is this just CO2 bubbles with stuck yeast. I've had this before (all with US-05) and the beer was perfectly drinkable

Well I call my amateur "brewery" Jahupruul. "Jahu" stands for flour (hey, it's made from grains as well and has a connection with my actual name) in Estonian and "pruul" is "brew". I have no idea for a logo as it's a pretty bland name. For labels I've mostly used basic designs (due to a lack of...

Making my first real post here, but been following the forum and appreciating all the info on here for a long time. I have to say, one of the things I've enjoyed most about homebrewing (aside from the beer) is making stuff. Mash tuns, boil kettles, chillers and whatnot. So when after 12...