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Looks like you could use it as an open fermenter for a 2-3 gallon batch of brew. Especially with some fermcap in it.

Looks like you could use it as an open fermenter for a 2-3 gallon batch of brew. Especially with some fermcap in it.

I have not taken the time to go through and read the whole thread. Ensure your data is backed up, preferable in a few different plances(recommended at least 3, with one off site(online, a friends house, etc.) Then I would run combofix if you have not already...

1.044 is 44*6 = 264 gravity points. 1.054 is 54*4.75= 256.5 gravity points. One or multiple numbers are incorrect. I suspect volume measurements at some point. Could also be incorrect temperature when measuring.

The reason I said extremely difficult is that when you add the bottling sugar and the strawberries, then wait for it to carb up the yeast may eat the bottling sugar or the strawberry juice for the carbing process and will affect the final flavor so it would not be the same as it would be if it...

Abita doesn't ferment the strawberry juice. The last bottle I saw said they pasteurize the beer then add the strawberry juice, which is why it has such a strong flavor. This would be extremely difficult to copy with out a kegging setup. Though if you do allow it to ferment out it would be a...

I use a heat stick to help my stove/burner along. I had this once and either I didn't clean my element enough, or I had too much particulate in the beer from the sparge as I was having bad stuck sparge issues and didn't vorlauf to try to keep it from setting up. Is your wort nice and clear?

You don't need the oats to convert to be able to get the dextrins out of the oats that will add to the body of the beer. You can take a portion of the beer and heat it and steep the oats in it, or you can just steep the oats in hot water and add that to the beer as a oat extract. I did something...

If you like shock comedy like Borat try the dutch movie Klown. Very funny in that very awkward kind of way.

From what I have read on the boil off it seems to be related to the speed at which the wort condenses increases the likelihood of caramelization and burning. Also I've read that it can increase melanoidins and possibly be detrimental to hop aroma or flavor is the wort is boiling too hard when...

For the sugar concentration volume does play a role, but I may be mis-understanding your question. If you have 5 Gallons at 1.052 you have(52*5=260) 260 gravity points. Now if you take that and dilute it to the pre-boil level. 260 / 6.75 = 1.0385 preboil gravity. You are loosing about 26%...

Also, as a side note boiling 212F water has4% more volume than 70F water. Anthing above 70F has a slightly higher volume to it. So your notches will be off a bit when your starting the boil and the wort is around 150-160, but shouldn't be by much.

Ah that website's math was incorrect. They did 44/180 instead of 88/180 which is correct, but doesn't come up with 4.89 grams, but .489 grams. Since you can't have more grams of CO2 than the sugar you started with. I get 2053.8 Grams of CO2 with the .489 grams from 4200G of sugar...

I was curious and found the ratio online. Quote from Yahoo answer page "So 1 mole of sugar yields 2 moles of ethanol and 2 moles of CO2. The MW of sugar is 180 (6 x 12 + 12 x 1 + 6 x 16) and the MW of CO2 is 44 (1 x 12 + 2 x 16). Therefore, 180 grams of sugar yields 2 x 44 or 88 gms of CO2. This...

SmallBox Brewer Nature's Brewer(y). Reclamation Brewing box

The way you described would work, it would be using the top keg as a burping location for the lower keg as it fills and would be creating a "single" pressure vessel. You would want the higher keg to start at a higher pressure than the lower to produce the initial movement and start the siphon...

I have a Rainsoft water softener that works similar to what you are referring to. It has a large carbon filter that is back washed with salt. But it still pushes a LOT of salt into the water as when it cleans it the salt ions exchange with the other ions and remain behind on the carbon filter...

Fair enough.

You can make "Real Ale" With a Corny. Just add priming sugar to the corny(about 2.5oz of dextrose is what I normally use), seal it up and let it sit for a few weeks. If you want to be true to form and not use any extra CO2 you might want to fashion or buy a beer engine, or elevate it and use...

If I was to buy some new SS fermenters I'd probably go with the 1/4th barrel kegs from here: http://www.geemacher.com/pricing.php $111 + shipping at 7.75 gallons, rig up a gas vent for primary, switch to the standard spear, cold crash, and transfer it out under pressure or use it like a...