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thanks all. What I usually like to do is make 5 gallons and fill up the keg and push the sanitizer solution out during fermentation (free CO2) then I have a completely empty sanitizer keg when keg time comes around. So saving the sanitizer solution is always my goal but you’re all right. A year...

I have a 5 gallon bucket of sanitizer that has been sitting in the basement for close to a year now. I’m almost sure it has lost strength (am going to get pH strips to test today). My question is should I dump the whole bucket and start fresh or could I just add some more star san to the bucket...

Thanks everyone, I think from now one I am just going to heat water up and run it through the system like kh54s10 said and clean afterwards. I think I just misinterpreted information online about using PBW and how often to use it. Cheers!

I brewed an Irish red ale today. Everything went well, it’s safe and sound all tucked away in the fermenter. I got up at 730 and finished around 7. (That is from the start of getting stuff out to putting it away) my question is what is everyone’s cleaning and sanitizing procedures that could...

Ah never thought about that. Thanks for the reply!

Well technically I’m maintaining my fermentation temp but yes, I have already pitched the yeast but it hadn’t started active fermentation yet. When I woke up this morning to check on it, fermentation had begun and isn’t sucking back anymore so problem solved for now.

Hello, This is the first time I’ve used my temperature coil in my conical. I seem to be getting some suck back from the fermenter but I just started fermentation. I’ve heard this happening during crash cooling but never during primary fermentation. The cooling water is at 34 degrees. (Added a...

I thought about that but I would rather not have to run extra long tube lengths to accommodate the door being open when I have to add ice to the bucket of water.

So I want to drill a couple holes in the top of my mini fridge for recirculating cold water through a coil that cools the beer inside the conical. I have tried to contact the manufacture to ask about locations of the cooling coils but they just told me not to drill anywhere. (Probably so they...

Thanks, I will probably stick with what I have and do a water test and time it.

I am doing a little research on BTUs of burners and which is best for 10 gallon systems. Currently I only brew 5 gallon batches and I feel like my 10 psi regulator and 4" Bayou BG10 is sufficient, I was wondering if the will do the trick with 10 gallon systems. I have seen mixed information...

I use stir at dough-in, once in the middle of the process, and once at the end. You really want to mix in the grains to make sure you get out any clumps that have formed. I have moved to recircing for the mash time using a pump to avoid hot spots. This circulates the mash and creates a stable...

I use beersmith. Its not free and may be overkill for what you are looking for but it has alot more to offer.

I almost always trasfer to a secondary just as a personal preferance. I find it much clearer in the end and I know that I won’t extract off flavors. Not to say your suggestion is wrong, just that’s what I prefer to do. It all makes drinkable beer in the end.

If you have the means to transfer to a secondary its best to do so. This will separate the beer from the dead yeast cake and prevent any off flavors. If not, just leave it in a slightly colder area of the house for a 4-5 more days to let the rest of the yeast drop out of suspension. Given its an...

I wouldnt worry too much about the age of the extract. While it would impact OG it would still make enough sugars for the yeast to consume and make a decent beer. Water is not really an issue with extract as you are adding in the sugars directly. Water chemistry really only pertains to all-grain...

Couple of things to be aware of when all-grain brewing. Do you scale down your recipe using some kind of calculator or do you simply cut the grain size in half? If its the second option that could explain why you are not hitting your target numbers. The amount of grain dictates how enzymes and...

I am looking to upgrade my fermentation vessel soon to a 14 gal conical. I would really like to avoid having to buy a bigger fridge just to house this thing for fermentation. I have been looking at using a water chiller to flow through a cooling coil inside the vessel. While this should work...

I would also do a diacetyl rest. Normally you would only have to do it with lagers but since you had a low temp it would only benefit you.