Nothing. There is no typo, $1.5 is a regular price there.
Has Fermentation Begun? (Pic)
- Thread starter Nexus555
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Nexus555
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Update here: tomorrow, I will add my dry hops to this and next weekend it will time to bottle!
Also, I told my wife I want the Anvil Fermenter for Father's Day! I've decided after research that it will be the best fit for me. The only concern I have is I have a 7 cu chest freezer, and I'm not sure if two would fit in there at the same time. While I won't have two for a while anyways, it is a legitimate concern as I bought that size freezer to fit two fermenting vessels at a time. From using Anvil's measurements, it seems I will only have .25 inch separating them. I'll likely have to use an Anvil and choose some other Fermenter in the future.
Also, I told my wife I want the Anvil Fermenter for Father's Day! I've decided after research that it will be the best fit for me. The only concern I have is I have a 7 cu chest freezer, and I'm not sure if two would fit in there at the same time. While I won't have two for a while anyways, it is a legitimate concern as I bought that size freezer to fit two fermenting vessels at a time. From using Anvil's measurements, it seems I will only have .25 inch separating them. I'll likely have to use an Anvil and choose some other Fermenter in the future.
I like the Anvil stuff (and Blichmann), but I'm staying with the Fermonsters for my recommendation if you're worried about chest freezer space. It's the cheapest option unless you know someone that can get those $1.50 Iranian carboys (<-----What a crazy deal!)
If you're intent on stainless, there's always your kegs as an alternative. They're taller and skinnier so you may be able to fit more of them in your chest freezer vs the Anvil or even the Fermonster. The biggest issue with the Anvil fermenters that I don't like is the handles sticking out and not being able to fold down against the fermenter's body. Not a big deal in an open room, but a small chest freezer is another issue.
Are you planning to do two brews in one day or will there be time between? Ales only need to be kept cool during the first few days when the fermentation is vigorous. By day 3 or 4 you can take one out and leave it at room temp so you have room for the second fermenter.
Nexus555
Well-Known Member
Didn't realize this until you mentioned it. Thanks for the advice!
When I eventually get my Anvil Fermenter (I ordered it last night), can I gently stir priming sugar into the vessel and just bottle out of the Anvil Fermenter? Seems like it would save a step, and also, I can't imagine gently stirring the priming sugar would be much different when considering oxidation than transferring it into a seperate bottling bucket. I suppose the main issue would be stirring up sediment. I plan on using a colander when I get that bad boy which will reduce sediment, but of course, not all yeast sediment.
I think that you will get a lot of sediment mixed in well before you can get a good mix of the priming sugar.
There is much ado about oxygen in the beer and while it is wise to avoid oxygen, it isn't the big deal as many seem to make it except for highly hopped beers. I notice that the hop aroma of my pale ales dissappears in 3-4 months but that seems to be the worst problem. A bigger problem is not getting the priming sugar well mixed so you get some bottles with very little carbonation while others, because they got more priming sugar, become gushers when opened. For now, use the bottling bucket so you avoid the sediment but get the priming sugar well mixed. I use a big spoon to gently stir the beer to make sure the sugar solution is well mixed.
There is much ado about oxygen in the beer and while it is wise to avoid oxygen, it isn't the big deal as many seem to make it except for highly hopped beers. I notice that the hop aroma of my pale ales dissappears in 3-4 months but that seems to be the worst problem. A bigger problem is not getting the priming sugar well mixed so you get some bottles with very little carbonation while others, because they got more priming sugar, become gushers when opened. For now, use the bottling bucket so you avoid the sediment but get the priming sugar well mixed. I use a big spoon to gently stir the beer to make sure the sugar solution is well mixed.
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