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Just to update the brew turned out pretty good. It has been a couple weeks that I have been drinking on it and have yet to taste that odd flavor, I took a previous brew to my LHBS and they said it may be an infection. Anyway thanks for all the info!

How long can 1 step be used for? I may bottle tomorrow and I am going to fill my bottles now with 1 step and let them sit. Also, if I sanitize my equipment / bottles how long can i let them sit before I have to re sanitize?

Recipe is interesting. How did it turn out? Why did you use marris otter instead of German pils? Why did you choose to bottle with DME instead of corn sugar? Do you normally bottle with corn sugar or DME?

I will for sure. I have an IPA right now in primary and moved it out of the basement. Temp in the bee went from 60F to 70F. Fermentation picked up when I moved it, so I suppose I'll try calculations for my next bottling and I'll post in here how it turns out in a month or so (beer is only a week...

Is it still necessary to boil 2 cups of water and dissolve the priming sugar in that for 5 minutes and add that to the beer? Or do most of you just add the priming sugar to the beer, stir and bottle?

I know there is a kegging co2 chart, but is there a bottling chart? How do I calculate the amount of sugar needed to bottle? SO MANY QUESTIONS AAAHHHHH!! :-) Thanks for everyone participating tho!

I usually just wash my bottles in the dish washer and then sanitize with a light bleach water mixture (about 1/2 tsp per 5 gallons of water) when I do my starters I just let them sit in a glass 1/2 gal handle for a day or two and give them a good swirling once or twice. The beers carb up fine...

I usually use yeast starters and ferment in my basement @ about 60 degrees. I suppose since they are ales mostly they could sit a bit longer or bring them upstairs to ferment at a warmer temp? But when I carb I use the standard 3/4c priming sugar and pint of water per 5 gallons.

I've been bottling for some time, and have an ongoing issue. When I bottle my brews seem to meet a peak at about 3-6 weeks. After that my beer seems to over carbonate and get super fizzy/chlorinated flavor. Suggestions (other than moving to kegging which I've done :-P )?

As have I. Last winter/spring I had to do that my friend could come help and reap the benefits :-P

Nothing like a Munich dunkel on your day off :-) ::cheers::

Merry Christmas! Happy new brew year!

Wow that really does help thanks! And to everyone else that contributed thanks for your input! ::cheers::

So I work in a couple restaurants, and recently I've been taking the 5 gallon pickle buckets home and cleaning them to use as a secondary. I have washed the buckets and soaked them with a strong concentration of bleach water. The bleach water sat for about a week and took most of the brine smell...

I'm going to be brewing a hefe tomorrow and thought about do the banana a a prep today. Would the bananas go bad if I did them today, or should I just wait until tomorrow during the mash to prep them?

I meant 10' of serving line, not gas. My bad.

That's what I thought too, but I can't find one, and my gas isn't dropping rapidly like I thought it would. Btw, recipe was 4# German pils, 4# wheat, 1# flaked oats, 1 oz hallertauer and wyeast 3068

Still having troubles guys. If I force carb at 30 psi and lower 5 for serving through my 10' line I get all head and no carb; if I sit and forget for two weeks at 12 psi I get no carb and no head. Wtf am I doing wrong????? Fridge temp is about 40 degrees

What is this carb chart you speak of, and where can I get one? Can I just google search it and print it off the internetz?

Not sure what the exact temp of the fridge is. Might be a bit warmer than 42, also I lowered my pressure to 5 psi for serving because that's why my lhbs said. Should I just leave it at 12 for serving and carbing?