Comments on: Ten Top Tips for Home Brewing Beer

By: Brad Smith

Brad Smith — Wed, 24 Feb 2010 21:31:41 +0000

Yeast blocking the airlock is a real problem if you use a conventional stopper and airlock. However, if you do a search here on the blog for the article on “Burton method” you will find that you can use a large diameter hose and separate tank to form your own airlock and avoid plugging the top of the carboy.

By: Gord M.

Gord M. — Wed, 24 Feb 2010 16:47:14 +0000

Hi again…I mentioned your useage of a glass carboy as a primary fermenter to a winemaker. On the assumtion we are talking about a standard 5 gal carboy, he put forth the concern that the yeast pancake could create an overflow through the air lock, given the minimal head space left in the carboy. If such an event may happen, could I first prepare a wort in a plastic fermenter, aerate, and then siphon it equally into two cardoys?

By: Brad Smith

Brad Smith — Wed, 17 Feb 2010 02:33:34 +0000

Yes – you want oxygen present only before you pitch the wort. After the wort has fermented, oxygen will ruin your beer.

By: Gord M.

Gord M. — Tue, 16 Feb 2010 20:08:06 +0000

Hi…After reading this article and the one on aeration, I have come away with some confusion. Quick background…my interest is in brewing ales, so I purchased a book by C.J.J.Berry and several “kits” to get started. The book made specific reference to the use of a plastic fermentation bin with a loose fitting lid to avoid any off/sour taste. He also advocated the gentle agitation of the wort under the “pancake” to admit oxygen. In all my attempts I have had difficulty with sluggish fermentation and bringing the SG below 1010. I am assuming from these articles that oxygen is essential in the lag phase before pitching, and to be avoided thereafter. Would that be accurate?

By: 2009

2009 — Sat, 15 Aug 2009 02:41:13 +0000

clean is visable. if u cannot see dirt, it is clean.
sanitary is most bacteria, say… 95%
sterile is im getting my guts ripped into and i dont want to die of an infection. 99.999% germ free, hospital standards. to sterilize you would need more bleach for longer and end up with bandaid beer. or more beer birght or whatever the case is.

By: Joe American

Joe American — Tue, 18 Nov 2008 18:29:23 +0000

Another tip (my two cents):
Newbies shouldn’t splurge on expensive equipment such as glass carboys or large stainless brewpots, at least not in the beginning.

After brewing a several batches, if you like doing it, and have had success, then upgrade. If you’re unhappy, then you’re not out alot of cash.

By: Brew Your Own « Just For Brew

Brew Your Own « Just For Brew — Tue, 08 Apr 2008 02:12:08 +0000

[...] There is also a website called beersmith.com that is designed for homebrewers. They have a blog that lists tips for crafting your own brew. On their main page they sell software that gives you [...]

By: rudraigh

rudraigh — Fri, 21 Mar 2008 17:26:07 +0000

While the *type* of effort is different, the *amount* of effort is the same when cleaning buckets or carboys. A bucket may be wide open but, because carboys don’t have the sharp angle between the side and the bottom that a bucket does, it’s easier to get that part clean.

Thomas, want some cheese with that whine? Glass is superior to plastic and a full boil is superior to a partial boil. Your particular circumstances don’t change that. The best things I ever did for my brewing were to buy a 7.5 gallon kettle and a 6.5 gallon glass carboy.

Brad, nice post.

By: Dacelo G.

Dacelo G. — Thu, 20 Mar 2008 03:39:12 +0000

What’s all this about sanitize/sterilize? “Sanitize” is just a fancy alternative to the verb “to clean”. Make everything as sterile as you can. Non-yeast bugs and fungi in your brew can’t possibly do it any good.

The tips are all good. The one about temperature control is not great, though. Ambient temperature can differ considerably from day to day, and especially from day to night. Your brew is better kept at an even temperature throughout fermentation. Put your whole fermenter into an insulated plastic or metal container and surround it with water. Use a thermometer. Drop chunks of ice in the water when it is too warm; pour warm water in it if it gets too cold. Siphon some of the water out when it is too full.

By: BeerSmith

BeerSmith — Sun, 24 Feb 2008 21:55:35 +0000

LeeA – I believe the spring water jugs are fine, though I would recommend getting a new one every few batches as they will collect some bacteria and scrateches over time.