BeerTools Discussion Forum

I have been extract brewing for 6 years. I was curious about how much of an investment all grain brewing requires.

thanks

I don't mind working to put a system together. I can get a corny keg with lines/regulator and empty 5# CO2 tank for $140 from an online seller that I have purchased from before. I have a beer fridge I can put it in. If I build it piece by piece will I end up spending more or will the system I found ...

I have been brewing extract recipes for about 6 years and am geting tired of the bottling process. I would like to go to a kegging system, any recommendations? What to avoid?

thanks

David

After 5 years my plastic "ale pail" is worn out. I want to replace it with a 6 1/2 gal glass carboy (I already use one for secondary fermentation), my question is: How do you get the hydrometer and thermometer in and out of the carboy to check the beer?

I am a transplanted Hoosier, hi to Freon12. I know the Oaken Barrel, used to live in Indy. I love to make and drink beer, ride motorcycles and play chess. Not all at the same time of course

I have done that with no problems. Make sure you boil the water to sterilize then cool before adding.

When I do this I will put it in the database.

I was thinking of making a Porter or Nut Brown Ale with vanilla extract for additional flavoring. Has anyone tried this and if so how much should be used for a 5 gal batch?

Bacteria feeding on, and breaking down, the unmentionable stuff in there. If the bacteria can't work well then the tank fills up with solids faster and has to be pumped sooner. Flushing a starter (like Rid Ex)once in a while helps.

I have a septic tank (and a cell biology degree) and don't do it. Under the right conditions it wouldn't be harmful (a little won't hurt) but I don't like to take chances with bacterial colonies. If you put it in it will kill bacteria, the question is if it will kill enough to inhibit the normal act...

carbonation happens because CO2 builds up in the air space till it exceeds the vapor pressure of CO2 in the beer. It takes a little time and is invisible. I usually bottle condition 2-3 weeks at room temp then fridge. Thats my 2 cents anyway.

I have had several batches, mostly pale ale or stout, ferment at 75-80 degrees and have never really tasted a difference. When I have to I bottle condition at those temps for a few weeks also.

What is the best way to store grains like Black Patent or Crystal? And also how long can they be Stored? Will freezing work?