I think what he's saying is that once active fermentation is over, simply stop using the ice bottles and let the temp climb up slowly on it's own. Keeping a fan on it seems to help with temp swings for me. I can generally keep the water in the mid to upper 60's with just a fan and i keep my...
Late at night. Once it cools off here i'll start brewing in the afternoon, but i work early in the morning 7 days a week, otherwise (like most of you) that's when i'd be brewing. Love that fresh morning air and the promise of a new day.
I think it does make a difference. Just because there's not much of a head doesn't really mean it's undercarbed. 3 weeks should be enough, especially if you used the correct amount of priming sugar. The only reason to wait longer is if you don't like the taste. Like i said above, leaving it...
I've noticed better results lately by leaving my beers in the fridge as long as possible before drinking. From what i've read this forces the CO2 back down into the beer for more even carbonation. It also seems this allows most of the particles in suspension time to drop down to the bottom...
I was kinda thinking the same thing. It went from, "Redesign time, or no problem?" to "Do i need the lid to make good beer?"
Then he has the nerve to tell the other poster "that wasn't my question."
http://www.amazon.com/dp/B00186ADYS/?tag=skimlinks_replacement-20
This is your best option. I use plastic buckets, so i'm not sure how carboy owners do it.
No it isn't. Sorry, but there's been too many posts about labels. I had to say something. Soak them in oxyclean and water for a couple days. They fall right off.