Search results

If all my rompers are in the wash, I sometimes brew in the buff.

I thought of a question for the OP. If you fermented in your bottling bucket, do you have another bucket with a spigot to transfer to at bottling time? I know some of the starter kits come with a fermenting bucket without a spigot, and a bottling bucket with a spigot.

I soak all the parts in StarSan before I assemble and fill the bucket. I usually twist the spigot so it points upside down, spray some StarSan into it, and wrap it in plastic wrap. There's a landing at the top of the stairs to my basement that stays between 62 to 64 degrees most of the year...

All of my fermenters are bottling buckets. With the spigot, there's no need for a siphon. I just hook up a length of tubing and let it drain.

That sucks. Sounds like it's time to invest in some shelves to get things up off the floor.

I think it's supposed to be 1st.

Hello, and welcome to the forum. One of the great things about home brewing is the ability to keep it as simple as a large pot on your stove, or to go all-out, automated, commercial brewery. What did you have in mind?

Condensation from the boil collected on the ceiling?

You just destroyed the ozone layer. Thanks a lot. :p

I guess that makes you a homebaker, a homecarpenter, and... Wait for it... A homebrewer. :)

You should be fine with water in the airlock. With the plastic bucket fermenters, just gently pull the airlock out before you try to move the bucket. The pressure change from lifting and squeezing it usually causes the liquid in the airlock to get sucked into the bucket. You've got plenty of...

Ananas comosus. Called by some, a pineapple. :)

A lot of 5 gallon extract kits call for a 2.5 gallon boil, then add extra water afterwards to bring the volume up to 5 gallons. Is that what you had in mind?

Happy Dark Side Day. It's the Revenge of the Fifth.

Sadly, I have to work later today, but I'll celebrate Dark Side Day tomorrow by brewing a test batch of an imperial stout.

I bottle two gallon test batches from a 6.5 gallon bottling bucket. I just tip it to make sure I get every last drop.

If you give it two weeks after backsweetening, the yeast will convert the sugar into more alcohol and carbon dioxide. Yeast never really "die off" unless you perform some kind of mass genocide, like pasteurizing or adding potassium sorbate. Granted, I've never made cider, but I've...

It's a matter of personal preference. Two or three cups would be pretty tart, in my opinion, but some people like it that way. I like it a bit on the sweet side. I went with six cups. The beauty of making it yourself is making it just the way you like it. Start low and sample it. It's...

Normally, fermentation is finished when the yeast have converted all the available sugar into alcohol and carbon dioxide. To prime a bottle for carbonation, you'd add a little more sugar, giving the yeast more food, and cap it up. With nowhere for the carbon dioxide to go, it forces its way...

Here's my typical bottling day setup. I use a short length of vinyl tubing and a plastic cup to catch drips. I can see putting the bucket up on something higher, but they tend to get heavy. Oh, and that's Lucy.