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Then I'm messed up Janx... I thought with a 6.5 carboy and a simple airlock would not be enough, and a blow off would be necessary especially when doing a IPA or Stout My whole reason for wanting plastic pail was because I thought I wouldn't need a blow off....

Thanks guys, appreciate the input

Hey Piper, I'm new too, but as you will quickly learn, this is a captivating hobby! What kind of equipment do you have? Single stage, two stage or nothing yet? I am actually drinking a IPA now, which was my second batch and if I do say, it is excellant!

If using a 6.5 glass carboy as a primary, when do you need a blow off system? Only on Big beers? Will a airlock do the job?

Hear that! Thanks for the input on the last batch carryover. I think I'll be looking at a 6.5 with a blow off.

No, no real conclusion here Janx... I'm still up in the air. Just thought I'd throw a little wood on the fire. I do have to believe better beer comes from glass which is why you see glass secondarys pretty much exclusively. But I was interested in why glass is better, you know , the scientific...

All good points.. and Janx, you can't vote twice.... :D So, let us recap... Plastic will eventually scratch, however... the ease of using plastic as far as lifting, cleaning and at 1/4 to 1/3 the replacement costs, doesn't it warrant a closer look at replacing a pail every 6 months for...

Pail - 2 Carboy - 2 BB - 1 Tiebreaker anyone?

Are you an attorney Janx? ;) Pail - 2 Carboy - 1 BB - 1

Pail - 2 Carboy - 0

This is going to be the "Car-Boys" leg to stand on... If it truly is a valid point... I'd say chalk one up for the Pail Pail - 1 Carboy - 0 And by the way, Biased opinion are welcome.. I really want to know

Ok boys, we've been through this before but I wanted one last time to discuss the pro's and cons to plastic bucket fermenting vs glass carboy before I buy another primary. 1.The bucket is much easier to handle, and at 7.5 gallon capacity is more than enough to handle a 5 gallon ferment...

Could be it just hasn't had time to condition yet. If you just bottled it, there is going to be a BIG change in your beer in the next 3 weeks. Not sure you want to condition in the fridge though. Anyway, forgive my butting in (at least I didn't say you need a hydrometer) but your beer is still a...

My condolences... Been there, done that with my first batch of Alt... Tasted like fruity ice tea. Keep the head up and batch up another! My second batch, an IPA, I couldn't be happier with. Of course, I don't know what I was thinking. 6 months ago I was drinking Alt outside a brewery in...

Hey all, great to be back! been a rough month! Quick questions... I have several packs of dry yeast that came with kits I used liquid yeast for, and have found them in the pantry where they were put away. Should they have been refridgerated, and are they still good? Update: IPA batch came out...

I have to agree with Janx. Liquid yeast has made a huge difference in the quality of the taste I think. Could be just me... I've used the smack packs and the tubes. I get a quicker, harder ferment out of the smack pack, and a slower, longer ferment from the tube. Not sure which has an advantage...

I asked that question today to my HBS because I will be doing dry hopping next week. At Janx's advise to not shake the carboy to settle the floating hops, the HBS said to sanitize a rubberband and hops bag and put it over the siphon when transferring to the bottling bucket. I'll give it a whirl...

Shake free it is

Thanks for the info guys... Looks like I just toss them in and after 6 days shake the carboy a little and they'll sink to the bottom... Not sure if I'll do this again. I'll go for the fresh hops.

Greeting from SC all, I'm making a High Sierra Pale Ale, and in the recipe it calls for 1 ounce of Cascade finishing hops to be put into the secondary 3-7 days before bottling. I never have done this, and I am wondering if I just mash the pellets and stir in? Melt in 1 cup boiling water and...