Greetings lads,
Allow me to preface: I'm a 3 week noob, read John Palmer book, read many HB forums over the past few months, finally purchased NB deluxe starter kit. No Hydrometer yet.
Questions: Since reading Growler bottles are a no-no for bottling (pressure?), is it safe to use the 1L (32oz) EZ Caps bottles? I read a few reviews. It seems that they are ok and no need to adj prime if you mix it with brew before bottling. I assume carbonation will be the same for all bottle size as well. i'll be using 12/22/32oz as long as the swill is equally primed.
For brewing a Porter, is it best to use batch 1 or 2's methodology below? I know there are many variables / preferences and i tend to stay near the directions in the infant wks of my HB career.
I know i'll learn as i move along, but if i ruin a batch, it will be pure rage (I'm a Jets, it's normal)
First batch (Caribou Slobber):
Followed cooking instructions precisely, put in primary fermentor for 1 wk (airlock bubble 1 every 1:40 sec). Temps ~70-78 (temps where unseasonably high in NJ at the time)
Placed in Secondary (came w/ Kit & needed to free up Primary). Plan on keeping it there 2 wks (temps ~ 64-68)
Bottle on Wk 3 for 2wks and put in fridge for few days on Wk 5 before tasting.
Since I've read that secondary ferm is preference related, i decided not to use it on my 2nd go around.
Second batch (Cream Ale)
Followed cooking instruction, put in primary. Plan on leaving it there 3 wks (it's only been a wk) total, then rack to bottles for 2wks. Fridge a few days and taste.
Once the Cream is out of the Prime I plan on starting a Porter (love St. Peter's Old Style) or Stout.
So far, 1 boilover on first batch (didn't make that mistake the 2nd time) and no blowoffs. 1st batch looks like flat beer, just sitting there. Which i suppose it should. but i'm antsy. sticking with extract recipes for now (time).
also, my wife has a medium sized fridge in her cabana - her last fridge floated away (sandy), they make you take your fridge home now so I have it in my garage. i turned the temp up all the way to see where it lands. Would it be ok to put a primary ferm in it if i can get it to low 60's? Only other option i guess would be to buy a temp control.
any thoughts or suggestions appreciated.
Allow me to preface: I'm a 3 week noob, read John Palmer book, read many HB forums over the past few months, finally purchased NB deluxe starter kit. No Hydrometer yet.
Questions: Since reading Growler bottles are a no-no for bottling (pressure?), is it safe to use the 1L (32oz) EZ Caps bottles? I read a few reviews. It seems that they are ok and no need to adj prime if you mix it with brew before bottling. I assume carbonation will be the same for all bottle size as well. i'll be using 12/22/32oz as long as the swill is equally primed.
For brewing a Porter, is it best to use batch 1 or 2's methodology below? I know there are many variables / preferences and i tend to stay near the directions in the infant wks of my HB career.
I know i'll learn as i move along, but if i ruin a batch, it will be pure rage (I'm a Jets, it's normal)
First batch (Caribou Slobber):
Followed cooking instructions precisely, put in primary fermentor for 1 wk (airlock bubble 1 every 1:40 sec). Temps ~70-78 (temps where unseasonably high in NJ at the time)
Placed in Secondary (came w/ Kit & needed to free up Primary). Plan on keeping it there 2 wks (temps ~ 64-68)
Bottle on Wk 3 for 2wks and put in fridge for few days on Wk 5 before tasting.
Since I've read that secondary ferm is preference related, i decided not to use it on my 2nd go around.
Second batch (Cream Ale)
Followed cooking instruction, put in primary. Plan on leaving it there 3 wks (it's only been a wk) total, then rack to bottles for 2wks. Fridge a few days and taste.
Once the Cream is out of the Prime I plan on starting a Porter (love St. Peter's Old Style) or Stout.
So far, 1 boilover on first batch (didn't make that mistake the 2nd time) and no blowoffs. 1st batch looks like flat beer, just sitting there. Which i suppose it should. but i'm antsy. sticking with extract recipes for now (time).
also, my wife has a medium sized fridge in her cabana - her last fridge floated away (sandy), they make you take your fridge home now so I have it in my garage. i turned the temp up all the way to see where it lands. Would it be ok to put a primary ferm in it if i can get it to low 60's? Only other option i guess would be to buy a temp control.
any thoughts or suggestions appreciated.
