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'm planning to use recycled Corona bottles to pack some juice I'm producing, but to put my own logo on these bottles, I want to remove the original printed brand. In my city, and even in my whole country there is no recycling plants so there is basically nowhere to get help. I tried using paint thinner, paint remover, acetone, and brushing, only the last one worked but the bottle was unsuable after that. So, the question: HOW TO REMOVE …
Hello. I have been brewing for a few months and your advice has been extremely valuable. Thanks. I have a question about glass bottles such as this one in the photo. I bleach them between use and have noted that some have developed this bubble pattern, which is permanent. Is it due to a coating on the glass? Is it hazardous to use these? Thanks for your help Regards Rob
I've been using these big mouth bubbler's as my secondary fermentation now for a few months: I was originally using them as primary as well, but being one that makes pretty high gravity beers, I was scared of the pressure build up inside even with a blow off tube, and what could potentially happen if the blow off tube got plugged up and too much pressure built up inside. I am however unsure if having used them as primary before …
I've been asked to brew for some mates that are heading to a sustainable, no glass, festival and need some advice. The only option I could find that was easy to transport and NOT glass was a 25L water container that has a tap. So...as it won't be sitting around long (4 weeks) do you think I can add the sugar normally needed in bottling straight into the water container, seal the lid and get enough pressure to carbonate or …
I'm planning to serve some homemade cider, hot and mulled at a market stall in the coming weeks. I'll be siphoning out of a 23L demijohn (like this: http://www.toowoombahomebrewers.com.au/Wine/Accessories/glass-demijohn-23-l to serve. The plan is to heat the cider in a big pot to the right temperature (say, 70C), pour a little into the demi to let it adjust, then fill it up. I might need some sort of heat source to keep it warm, but I won't have power. I'm …
Just about to start up my next batch and noticed I hac a couple glass milk bottles from Whole Foods lying around. In what ways could they be put to-use in homebrewing? Fermenting a test? Mead? Cider? Maybe just as an alternative when bottling?
I've been relatively active on homebrewtalk.com, have read the cleaning chapter of How to Brew half a dozen times, and watched the instructional video that came with my kit on how to clean carboys. I let them sit filled with hot water and LD Carlson's Easy Clean (which I'm pretty sure is PBW-equivalent) overnight, rinsed them out several times, took the carboy brush to them, and there's still tiny, stubborn particulates that just want to stick to the side of …
I've read through the various posts here and the common wisdom is that off flavors are because of poor sanitizing or using scratched plastic carboys/buckets. I'd like to read from some of the "master brewers" here and get their take on this commonly held notion. Here is the basis for my question: Palmer's reference has very few off flavors that he mentions as a function of cleaning and none from using scratched fermenters. So, if you know that you are …