Recent content by Cashback

You might be right. I'm all for additional equipment....

Good deal. Thanks for the reassurance everybody.

I figured, just wanted to kick myself since I am so careful with sanitation on everything that touches my beer. Just my second batch, but I've picked up the importance of cleanliness from this forum. I think this brew is going to be a lot better than my first batch, since I have since been able...

I brewed a La Petite Orange, and its been in primary for 2 1/2 weeks. I'm sitting right where I should be, at 1.007 FG (6.1% ABV). Going to leave it until this weekend and then bottle. While taking my final hydrometer reading, which I do in the bucket with a sanitized hydrometer, I pre-planned...

If you are going to ask your local bar, might ask about swing top bottles. Probably take a little longer to get a lot of them, but they are so easy to use. No capper needed, and replacement gaskets are cheap and readily available when needed. I lucked into a guy that had 4 cases and I've not...

Ok. So, active fermentation on my La Petite Orange with Wyeast Belgian Abbey started early Tuesday morning. I've had my primary bucket in a water bath staying around 68-70 degrees for the duration. Optimum for this yeast is listed at 65-80 degrees. I've changed from blow off to airlock, since...

I just started my rotations last night after brewing, and my fermenter is sitting at 70 degrees with a water temp showing to be around 66 right now. Optimum temps are 65-80, so I'm satisfied with that right now. No visible fermentation in the blow off, yet. Using Wyeast Belgian Abbey, and I've...

Thanks, guys. Just because I'm concerned that the ambient in my house may flirt with the 77-78 degree range during our 104 degree days, I think I will at least give the ice rotation a shot for the first 4 or 5 days. I'll let you know how it goes. This is just my second batch, and I'm trying to...

Thanks. Are the stick on thermometers accurate on plastic? Seems like the easiest way to go.

I forgot to mention that I'm in Texas, and my home is usually 73-75 degrees.

I'd like to make sure I keep my temps down during primary. Using Belgian Abbey (Wyeast) in a La Petite Orange. Optimum temp is 65-80. I am planning on putting my bucket in an ice chest with water, and rotating a two liter frozen bottle every 12 hours. I'm worried about this getting too cold. I'm...

Thanks for the input, guys.

Ok. Thanks. I did have very active fermentation the first two days, and had to switch to a blow off setup. Then went back to the airlock after cleaning and re-sanitizing. This is a cool process, and I can't wait to get it in the bottles.

Making my first batch (Muntons Extra Light with Amarillo Hops), and I intend to leave in primary for two weeks before bottling. After fermentation slows, is it necessary to change airlock water or clean the airlock periodically? Thanks.