NightFlight
Well-Known Member
- Joined
- Nov 27, 2019
- Messages
- 159
- Reaction score
- 210
I tried years ago, but let's begin with a clean slate. ![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Okay, I couple questions. I've got a couple of nice 23L carboy (I think - will have to measure). Can I use the carboy as the primary without overflow? Maybe put it in a pan just in case?
The kit calls for 23L of total volume.
Here is the kit I want to give a whirl - what's the worst that could happen?![Tank :tank: :tank:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-132.gif)
What the heck is "REAL ALE" anyhow? LOL
The kit is kind of old... but how bad could it be? I'm willing to experiment.
So is that a 2011 expiry or 2007 expiry? LOL does it even matter in 2019? ![Smiley in Bottle :inbottle: :inbottle:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-142.gif)
I picked up some new coopers yeast at the local wine shop. It's a double pack in one, so I'll weigh to prevent overpitching... see I did learn something here.
They have a shelf of coopers kits, which they sell for $20 a can if closing on the expiry date. $25 if still "fresh". I thought it might be freshness related to the yeast packet, but had a BB date of 2016, so it can last....
1 KG of sugar is called for but doesn't mention what type. Been lurking and skimming this newbie thread for a day and would appreciate any suggestions.
I found a priming guide, but that's down the road. My basement temp is 18C (that's 64.4F for the old folks) which I believe may be the bottom end of the yeast tolerance for this kind of kit.
I'm thinking of using the second carboy for clarification of around 3 weeks before prime and botte. I don't have a bottling pail - where to get one pre-made? I'm excited to use all my Grolsch bottles!![Bottles :bott: :bott:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-140.gif)
Thanks ahead of time for any suggestions.
Initial sugar... ???
Priming sugar... dextrose? Boil and cool the mix?
Temperature too low? I have a heating belt.
Can use carboy?
2nd Carboy for clarification?
Okay, I couple questions. I've got a couple of nice 23L carboy (I think - will have to measure). Can I use the carboy as the primary without overflow? Maybe put it in a pan just in case?
The kit calls for 23L of total volume.
Here is the kit I want to give a whirl - what's the worst that could happen?
![Tank :tank: :tank:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-132.gif)
![20191128_200548388_iOS.jpg 20191128_200548388_iOS.jpg](https://cdn.homebrewtalk.com/data/attach/595/595383-20191128-200548388-iOS.jpg)
What the heck is "REAL ALE" anyhow? LOL
![20191128_200540868_iOS.jpg 20191128_200540868_iOS.jpg](https://cdn.homebrewtalk.com/data/attach/595/595384-20191128-200540868-iOS.jpg)
The kit is kind of old... but how bad could it be? I'm willing to experiment.
![Smiley in Bottle :inbottle: :inbottle:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-142.gif)
I picked up some new coopers yeast at the local wine shop. It's a double pack in one, so I'll weigh to prevent overpitching... see I did learn something here.
They have a shelf of coopers kits, which they sell for $20 a can if closing on the expiry date. $25 if still "fresh". I thought it might be freshness related to the yeast packet, but had a BB date of 2016, so it can last....
![20191128_200704718_iOS.jpg 20191128_200704718_iOS.jpg](https://cdn.homebrewtalk.com/data/attach/595/595385-20191128-200704718-iOS.jpg)
1 KG of sugar is called for but doesn't mention what type. Been lurking and skimming this newbie thread for a day and would appreciate any suggestions.
I found a priming guide, but that's down the road. My basement temp is 18C (that's 64.4F for the old folks) which I believe may be the bottom end of the yeast tolerance for this kind of kit.
I'm thinking of using the second carboy for clarification of around 3 weeks before prime and botte. I don't have a bottling pail - where to get one pre-made? I'm excited to use all my Grolsch bottles!
![Bottles :bott: :bott:](https://cdn.homebrewtalk.com/smilies/sdrinking-100-140.gif)
Thanks ahead of time for any suggestions.
Initial sugar... ???
Priming sugar... dextrose? Boil and cool the mix?
Temperature too low? I have a heating belt.
Can use carboy?
2nd Carboy for clarification?