I am looking specifically for 2 gallon or 4 gallon carboys. I have looked on eBay, Amazon, Homebrewing, and many more, but I cannot find a 2 gallon or a 4 gallon glass carboy. There might be some plastic options out there but glass is what I am specifically looking for and avoided looking at HDPE options. Have any of you encountered or know of an online option of where I can buy this size? If you haven't are there …
I want to know if this is a blunder. I put some water but I didn’t have the lid that I’m holding on my hand. It’s been 2 weeks like this and I noticed it when I was adding cascade hops at the end of 2 weeks of fermentation. Please do let me know if this is a blunder and I need to pour out my beer and start fresh. This is from craft a brew west coast ipa.
So what do you feel is the best way to manage batch sizes? Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size and catch any extra into the most closely sized small carboy I have that will be filled. Anything that doesn't fit into that becomes a taste test. I prefer doing this to topping off with water at each racking. I would …
Most winemaker's arsenals have or have available to them carboys from sizes 7.5 gallons all the way down to tiny tincture bottles, however one size that seems to be missing from the list is 5.5 gallons. We have 7.5, 7, 6.5, 6 then it goes to 5 For people who target 5 gallon batches and step down in sizing rather than adding water to back-fill, 5.5 gallons seems to be a missing step from the progression. Why hasn't this gap …
I made a kettle sour and added guava in secondary. Everything was going well for a week. I went out of town for the weekend and noticed my carboy stopper and airlock about three feet away on the floor. Beer looks like it may be contaminated... thoughts on what to do? Could I add some campden drops or reboil? Or is it ruined?
I've been homebrewing for a few months now (it's now my 15th liter!) and i was thinking about making my beer clearer/better. The best thing i could come up with, in my homebrew gear, was trying to carbonate inside the carboy? Currently, my process is : first fermentation in the carboy, carbonation in bottle. I wondered if i could close the carboy with a plug, and simply bottle it when carbonation is done; but i've read that the carboy could …
I have a 19 liter carboy, and put a 18 liter wort. 10 hours later I woke up and noticed carboy overflow krausen all over it. I am concerned whether air lock will clogged down and explode. I will not have a hose for another 6-7 hours, so blow-off tube is not an answer. I cleaned the air lock a few times, and it keeps overflowing, I see krausen in the airlock. I am wondering what could be a solution? …
I have stout fermenting and it has been in my carboy for a little over a week. Yesterday I opened the carboy to make a small intial addition of coffee beans and cacao nibs. Well when I opened it and smelled the brew, I got a strange almost plastic or rubber smell coming up from it. Is this due to how young it is? Should I worry about it? I did everything down to the last detail so I cannot …
I've always bottled directly after the primary fermentation has finished. What's the point of the secondary fermentation? Can I use a bucket or is it something that really necessitates a glass carboy?
Currently I use glass carboys because the glass seems easier to keep sanitary and you can fill them with your spare change if you ever stop brewing. I'm wondering if having a bucket would be an upgrade or a downgrade. What do you think?
I have a chest freezer that I want to use to control fermentation temperature, that I'm hoping to use to with two five gallon beer batches. Unfortunately, the bottom of the freezer has two levels, making it impossible to load two round carboys into the freezer at the same time. There is plenty of space for the beer volume if I can get a carboy of the proper dimensions. Is is possible to a make a custom carboy shaped to …
I've read numerous posts and articles on dry hopping in primary, secondary, and kegs. My current brew calls (AIPA) calls for dry hopping. I've think, after reading these articles, that I'd like to dry hop in my secondary which is a glass carboy. I've also think that I'm just going to pour the pellets in without any type of hop bag, mainly for ease. I don't have a problem wrestling with getting the hops out after kegging: I'll just blast …
My friends and I are just getting into homebrewing, and we've been throwing around some ideas to try to simplify things. One of those ideas is to use glass carboys with a bottom spigot in order to eliminate siphoning. We would either do this by getting custom carboys made by a glassmaker (we're thinking of something with a bottom that mirrors the top) or by modifying an existing carboy using glass-cutting tools. I'm wondering if someone with more experience could …
For my last 1 gallon batch, I decided to avoid my common problem of overflowing my airlock, by using a proper blow-off. So I bought myself a stopper, hose, and double-sided barb from my LHBS. I gently plugged the carboy, but the stopper started pushing out. So I tried again; same result. So, I pushed it in a little further and harder. Great, it stayed in place! Fast forward 2 days, and super-active fermentation has stopped, so it's time to …
I'm making a Chardonnay wine kit for the first time ever, so bear with me here. The instructions say to rack the wine from the primary fermenter (which they suggested be a food safe HDPE plastic bucket with a loose fitting lid) into clear glass carboys (with stoppers atop them) after 10 days of primary fermentation. I'm just curious what the need for glass carboys is for the secondary fermentation/clearing of the wine? Does the secondary fermenter need to be …
I use bourbon-soaked oak chips in my scotch ale. My last batch got infected, but that's another story. I want to add the chips to a carboy, as I'll be aging it for over a month. It's easier to add them to a bucket, but I'd rather not age it in plastic for that long. However, oak chips are hard to get out of a carboy. And a muslin bag with oak chips is REALLY hard to get out of …
When I was pulling wort out of a carboy to take a hydrometer reading, the bottom part of the baster separated from the head and fell into the carboy. What's the best way to get it out with the fewest question marks for contaminating ("infecting") the wort? I have some mason line that I could use to fish it out, but I'm worried that, no matter how long I soak the mason line in sanitizer, it won't completely sanitize. Am …
Might be a weird question! I have brewed, with a friend, 6 batches of beer so far. An IPA, then a Stout, a Saison, a Doppelbock, an Baltic Porter and finally, the same IPA. All grain, always. Of all these, only twice we had that weird white film over the beer in the carboy, in the second fermentation. It comes with a few white bubbles. there are some lines of that white that are traced, a little bit like a …
This might seem dumb to most, but it's only my third batch and I just need some reassurance. So, I occasionally pop out the rubber stopper on my carboy to smell the brew and see if anything funky comes up so I know where to go with my dry hops in a couple weeks. While I was sitting around last night something hit me, when I pull the stopper out, I put it back in without sanitizing. Now it's only …