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I use clingwrap, secured by a heavy duty rubber band. I punch two pin holes in the wrap to ensure excess CO2 can escape. Not very elegant, but very effective!


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I have used the normal 3-peice with water for years to make wine and several of the wines I make have to sit in the secondary for 1 1/2 months between racks. I have never lost more that 1/2 of a safe amount of the water and have never had to top it off. But, I keep my wine in a stabile / controlled environment. If you are worried about your environment, you ...


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Question 1 is hard to answer because its so dependent on the relative humidity and air flow of the room in question. I wouldn't assume an airlock with water would be safe for more than 4 weeks without checking on it or topping it off. Vodka is sometimes recommended as an airlock liquid, but I think its is a bad idea for long-term storage. Being roughly a ...


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I don't think water would remain useful for very long at all. It will stagnate and become fertile ground for lots of little nasties. I recommend filling your airlock with cheap vodka. The alcohol will prevent microbes from growing in the liquid for a long time. As long as your airlock is properly capped, it should be fine for several weeks, and probably ...


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There is a variant on the "blow off into a separate jug" approach, which involves placing your entire fermenter in a water-filled container (a pail or tub) to provide temperature stabilization and then run the blow off tube down into that water. Basically getting two functions out of a single tub of water. If you found a tub with a diameter just slightly ...


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Tangential topic- but I have found to remove trub from plastic fermenters (or any fermenter), add hot water, PBW, and invert to cover the caked on trub. Come back 5-10 mins later, and the trub is dissolved. WOOP WOOP! Cheers!


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This arrangement sounds like it will always be a little slow to mov heat into the mash, but it could be improved. To start, heating transfer would be better if the mash was mixed more. Rearrange the pipes or do some manual stirring get the top of the mash to the same temp as the bottom. Once you have a uniform mash temp, I'd think the sparge water and ...


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What about the alcohol in the beer? It's a solvent so might it leech chemicals from the plastic? Lots of studies show that #1 and #2 are okay with water but has anyone studied if it is good with alcohol? Since PH and Alcohol each provide the possibility of leeching, and since cleaning and micro-cracks are an issue with plastic, personally, I will stick to ...


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I don't think you can taste bpa, but certainly microwaving food and eating it from bpa plastic will raise bpa levels in your blood stream. However, it appears that ceasing the behavior also drops the levels back down, so I'm not convinced it's a great health risk and unless you put hot wort into the jug, it shouldn't cause this effect. The other issue with ...


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I ran out of bottles and threw some of the last beer into a Poland spring bottle with a screw cap. It blew up like a bomb and became highly pressurized. I did it more for an experiment to find a secondary fermentation potential. I added priming sugar and maple syrup to the full batch and for this experiment I added a lot more extra maple syrup, maybe table ...



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