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True! There's less than 20 dollars difference in the two I'm looking at. My main concern was headspace in the 2.5 gallon when I do occasionally brew smaller. Oh well... I guess I will just have to buy both eventually😁

Been kegging on CO2 for about four years and finally upgrading to include Nitrogen. I will be making some 5 gal kegs of Stout, and probably an Irish red or two, but I would also like to play around with smaller batches for experimental brews. Things like CreamSicle ale, or milkshake sours that...

didn't seem rough, no. Just dulled will double check when I get home and post photos

First time making wine. I bought 5 gal juice from u-brew store and fermented, racked, secondary'd Went to de-gas last night and used this paint mixer When I removed from the wine (about 25 mins) the mixer was discolored (dull grey instead of shiny) According to the manufacturer's website it is...

if I am reading this right, you primed 4.5 gal as if it was a .5 gal batch? If so, I would say you will be way under-carbed. I would recommend buing carb drops and repriming.

Awesome, thanks Wayne. Doing a cereal mash isn't the end of the world but if I can avoid it I will.

took a stroll through Canadian bulk food store Bulk Barn looking for fermentable goodies yesterday. This store is already my source for flaked oats, dextrose and gelatin. I found these rye flakes available for just over a dollar a pound (compare to $2/pound at my LHBS) but i am trying to...

Oh haha. Yeah if they're new there's no need to soak. The above method is what I use to get rid of lables and fuzzies inside when bottling in reclaimed bottles

My process is as follows: 1. Overnight soak in a laundry sink full of water + 2 scoops oxy clean (just the regular walmart stuff, because 'free' is hard to find in my area) 2. Rinse in hot water/acid bath (second laundry sink full of very hot water and a couple cups of vinegar) 3. Pile bottles...

Toronto canada reporting in. I do full grain, batch sparge (in cooler tun) but I'm more than happy to advise folks who are doing extract as well. I also just went through the process of building out a dual corny kegerator, so if y'all need input on that DWhite, maybe you could start editing...

First that I brewed was a brown ale that a friend provided recipe and instructions for. Came out passable but had a bit of a harsh alcohol off-taste. Someone compared it to sharpie marker. Had we let it bottle condition a little longer I think it would have cleaned up, but me and my brew-buddy...

Or sanitize in vodka as above and chuck the lot into the secondary fermenter

For the ammount, use an online calculator (ammount varies by style) This one has quick-guide index of common CO2 volumes. if you want fizzier beer, lean towards the high end of the spectrum, but don't overdo it (bottle bombs are a possibility) for the type of sugar, it doesnt matter so much what...

I typically just dump the whole kettle into the fermenter trub and all. I just did a 6 oz Smash IPA this way but I have done the same with a really clean lager without any major ill affects. Could I get a slightly cleaner beer by filtering? quite possibly, but im already in the "you brewed...

it also depends on your tolerance for "not to style" if your a BJCP judge, get a fermentation fridge, if you just want to drink good beer with your friends, try it out and see. I just ferment at "room temp" all the time. in winter, in my basement apt this means 60'ish degrees at present...

what equipment profile are you using? if the selected equipment profile isn't capable of a full boil at 10g batch size (typically 12-13.5 g preboil) then BeearSmith assumes youre gonna do some partial boil and top up shenanigans and adjusts your outputs accordingly long story short, spend...

+1 to using a recipe calculator (or get the beersmith trial) what youhave above will be veeeeeery hoppy/bitter (depending on your addtion times)

I've had krausen in the airlock a tonne of times and it nver did a thing to my beer. I've even left it like that for the duration and had no issues.

I would highly recommend the LavaTools thermapen knock-off it's $25USD (i bought mine for $40 canadian) and it's terrific. Should do everything you need for extract (I did my extract brews with cheaper digitals and a glass stick thermometer) and be future proof for when you move to all grain.

I picked up some 7 gal food grade buckets from a restaurant re-seller which were used for soup stock. they had a VERY strong distinctive odor but a two day soak with OxiClean reduced it enough that it had no effect on my beer. after a couple of brews all they smell like is beer. Sweet, sweet beer