StarSan works fine too.
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You know, it's interesting but for me, I'd much rather drink the Double Bastard than the original AB. It feels "smoother" to me.
Hey Kaiser...yeah, it's not wide open, it's just not a "tight" seal. I'm not even going to mess the lid until 8 weeks...then I'm going to remove the lid to transfer it into kegs and purge with CO2.8 weeks? That's a little longer than usual. Is that your usual method? Is the fridge at 55degF or the wort? The fermenting wort is usually hotter than the ambient temperature.
thanks for the link!
Assuming I did the math / science right... and it's been a while so I could be wrong.Once the airlock is dry, air will diffuse into the carboy forever.
If your secondary carboy is filled with 4.75 gal of beer and .25 gal of CO2 then you will lose 10.35 teaspoons of CO2 volume in the headspace and 3 teaspoons of beer volume (neglecting alcohol content and assuming a drop from 60F to 32F).
This is just over a quarter of a cup. Is that enough air going in to oxidize the beer (assuming your airlock doesn't dry out completely as major's did).
What else am I missing in my logic? More gas is dissovled at lower temps? Do you take the whole carboy volume into consideration for CO2 and not just the headspace?
I boil it until it's foaming up and I get scared. Someone could measure the temperature with a candy thermometer.I boiled it on the stove pretty hard for about 90 minutes until it started to foam up and it was pretty thick. I then turned down the heat and kept it boiling for about 20 more minutes while I stirred until it stopped foaming and there was very little evaporation. At this point it was like syrup so I added it to the kettle.
Is there a fine line between having a good carmelization/browning and burning the boil down portion? Im nowhere near a good cook, and I would be worried that I would burn it, and therefore not be able to use it