Search results

Bacon

I'm in

I asked this in another thread but didn't get any replies. I'm about to use my party pig for the first time today with a pressure pouch. But when I no longer have pouches (and Quoin is out now), I wonder if the pig will still work fine as long as you don't store it for too long after you let air...

I received a Party Pig a few months ago as a gift and haven't used it yet. But I now see Quoin, who makes the pig, has stopped making them and is just selling out inventory. The only part you need to keep replacing is the pressure pouch, which maintains the pressure in the pig. But can you...

I'm in! Thanks to the sponsors!!!

I'm in! Thanks again to the awesome sponsors!

I'm in. Thanks KegConnection!

I'm in. Thank you (and to all the sponsors)!

You should always have enough yeast in suspension to bottle. Even if it's gone dormant, it will wake up with all the activity of bottling and adding priming sugar. Searching around on this forum, you'll see the general concensus is pretty forceful that adding more yeast before bottling could...

Thanks, Kai. On the contrary, having a third calculator is great. As long as one of them comes close to telling me I have enough yeast, I'll sleep fine. I don't have any crazy need to verify the results of each calculator. (Ok, that's a lie. I can't really turn off the engineer in me, so I...

With the great posts on this site I harvested yeast for the first time on 1/23 and plan to use that yeast for a cream ale (OG 1.040) on Friday. There was a nice 1/4" of yeast in the mason jar that's been in the fridge since I harvested. I made my first starter today using around 650ml of...

Welcome. This is a great place to get information. What city are you from?

How long was your batch in the fermenter before you bottled? Many factors affect the rate of fermentation, so the only way to be sure fermentation is over is to take hydrometer readings and confirm the gravity of the beer is stable. That said, there's no harm in letting your beer sit in the...

Beer is why I get out of bed in the afternoon. Welcome to the forum!

Thanks for following up and letting us all know how it came out. There's no shame (well, maybe just a little) in taking a bad measurement. It's awesome that you posted, though, so the rest of us who are pretty green can learn from your experience.

For your first extract batch, maybe try the standard method of boiling 2.5-3 gallons and then top off with cold water in the fermenter. See how long that takes before you try 5 gallons. On our flat glass stove, it takes around an hour to bring the 2.5-3 gallons to a boil. Even if I had a pot...

It's going to be -4 tonight in NH, so insects won't be a problem around here for a few months, but that's a neat idea. I'm using a Star San solution in the airlock now, but I like the idea of pickling any insects in vodka before they can work their way into the beer. Besides, then you can...

With all of the bubbling activity, I guess the sanitizer in the airlock just evaporated. It never got completely empty, but when it came close I just added a little more to it.

Yesterday I brewed my third extract batch since returning to homebrewing. For the first two, I had to keep adding water to the airlock during the first few days of fermentation. To avoid that, I decided to use the blowoff tube and switch to an airlock after the heavy bubbling was over. All...

beergolf, it really is amazing how much info is here. And if you need more, you can go over to Youtube and quickly pull up 20 videos of people making yeast starters. The Pats defense never showed up today, but at least the beer was good.