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As the title says, has anyone fermented in the plastic Big Mouth Bubbler carboys? What are your thoughts? The following is from the bigmouthbubbler.com site: "The construction of The Bubbler® plastic carboy incorporates the highest quality plastic with purposeful design and the utmost...

I like IPAs and Saisons. For this next beer I decided to brew a hoppy pale ale, about 68 IBUs. Then, for a twist, I ordered the Belgian Ardennes yeast. I use reverse osmosis, then build my water chemistry back up. Do I use a Belgian beer profile or a Burton (Pale Ale/IPA) profile? Or something...

I guess 2 lbs of Dark Munich (15L) would do it (instead of the Vienna).

Thanks for the responses/suggestions guys! The darkest Dark Munich I see (on Northern Brewer) is 15L. Special B might be good, but I don't want to have to buy a pound just for a couple ounces. I have some chocolate malt sitting around. The D-90 candy syrup is an interesting option. I...

The style guidelines allow for some orange color in a Saison. I like the look of it. The thing is, I don't want to have to add 4 lbs of Munich malt (10 L) to get there. I'm considering adding 2 ounces of Chocolate Malt to my somewhat typical grain bill for a Saison (Pilsen, 1 lb Wheat Malt...

That sounds like an excellent process! Thanks so much. I'm going to use that.

I bought a keg this last spring and I have been using that. But I also want to have a six pack bottled so that I can send the beer to competitions. What is a good method for doing this? Sure, a Blickmann Beer Gun would be great, but I would rather not spend that much at the moment. Do I...

Thanks all! As Onlooker mentioned, this time of year, I should make a starter when getting liquid yeast through the mail. I think that is the lesson here. Buying 2 vials is fine, but better during cooler months. I think it will be alright. I'll know better in a week or so when I check the...

Usually I buy 1 vial of yeast and make a starter. Jamil's book says use 2 vials or make appropriate starter. So I thought, well, to save time, I'll just buy 2 vials. This time I made a Belgian Pale Ale. I bought 2 vials of White Labs' WLP500 Belgian Ale Yeast. I pitched around 65 degrees...

That is so smart mZnthebend. I'll try that. Thanks all for this thread! I just ran into this issue. Wish me luck.

This isn't my original inspiration for cold crashing and dry hopping, but I was just listening to the Can You Brew It podcast on the Brewing Network. It is the Kern River Citra IPA cloning episode (4-23-12). At around 3 minutes from the end Tasty says that he "dropped the yeast" which I assume...

wilserbrewer: I think I may end up using sanitized foil next. Maybe even a rubber band due to the sucking in and the air blowing in my incubator. threeporks: My concern with airlocks is the sucking in. Many have mentioned that the sanitized water or vodka gets sucked down. If all of it were...

That's a fair response. I might change the order of operations next time. I think I read somewhere about someone else doing it in that order. I read a lot of beer books, magazines, and websites so I don't recall. May have heard it on a podcast. Somehow that got stuck in my head and became my...

I may have just learned a hard lesson in cold crashing beer... I had a blowoff tube going into a bucket of sanitized water. During the initial fermentation, some of the yeast blow off did go down the tube and discolor the tube and water in the bucket some. I just left everything as is, so as...

This has been an interesting thread but we need closure. Please respond OP.

Thanks Upstate_Dan!

Thanks smizak and Upstate Dan! I was wondering the same thing. I knew I would not place but at least I can see for sure. It seems hard to get any information or feedback about this competition. This is my first competition too. I wanted to enter to at least have the experience. I hope to...

I agree. One thing at a time. If I understand correctly, if I use 50% RO to my mash (2 gal), that will should take care of my alkalinity issue. Some lactic acid will bring down my ph. Some Calcium Chloride and Epsom Salts will get my Calcium, Chloride, and Sulfate levels where they need to be...

Thanks afr0byte! Great information there. So you are saying to do the following: 1. lime soften the water 2. Use 2-3 ml of lactic acid to lower pH 3. Add gypsum to increase calcium I don't know how to go about lime softening. Is there a particular chemical addition? Or do I need some...

So maybe I should add a ml of lactic acid?