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6

"How safe would that beer be?" If it's steam coming from a commercial appliance (presumably a dish-washer or some other such food-grade device) it wouldn't be any less safe than eating off a dish that came through it. What you might see is a small carry-over of that plastic-y scent into your beer from residuals left after draining. Unsafe? No. ...


3

As Pepi noted in the comments it would take a serious infection to be noticeable in 24 hours (Just think how long it takes yeast to get going and that is supplied into fermentable at a huge number of cells. First and foremost I recommend moving to an acid based no-rise sanitiser. Starsan is the common brand but other unbranded and just as good alternatives ...


2

I have largely found the "miracle" of champagne yeast to be a myth. It hasn't worked well for me. The failings of pitching dried champagne yeast is primarily due to two things. First, champagne yeast prefers to ferment the simpler sugars found in grape must. A stuck ferment in a malt based wort generally has a higher ration of complex sugars to the simple ...


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An s-type airlock allows air in, but the liquid remains in the airlock rather than getting sucked in


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There is a trick to pulling a small sample or drawing yeast. Use a 1" blow off tube of ample length to reach the bottom of a bubbler jar on the floor. The volume in the tube is enough to draw a small sample, as you draw the sample you will see the sanitizer suck up in the tube, don't let it crest the arch and you're ok. For a large draw you can use a ...


1

If you have a corker, you can use a cork on wine screw-top bottles. Even if the opening is sometimes lightly smaller, the cork will go in. I tried it many times with success, I also used corks with Scotch bottles with success. Keeping wine in a plastic primary fermenter for a long time is not a good idea after the fermentation is done, they are not 100% ...


1

If its done fermenting getting it into bottles is better than a plastic bucket. All buckets absorb/transmit O2 at some rate. And depending on your lid, it might not be the plastic at all that's introducing O2. The O2 will ingress regardless of the CO2 unless its pressure is high (which it isn't). It will attempt to equilibrate no matter what. O2 comes ...


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There are several issues with attempting to ferment with wild yeast. I've not tried it but here are a few things I've heard from people who have. If you get good results, it is unlikely that you can repeat the process. Know what you are getting is a nice feature of prepackaged yeast. The wild yeast may not be alcohol tolerant. i.e. They may die off when ...


1

The open fermenter may ferment cooler due to the insulation of a lid, just as a pan with a lid on boils faster, but I can see the difference being huge. that is all things being equal. One difference that could potentially affect things regarding temperature would be the availability of dissolved oxygen, with more O2 available the yeast should be able to ...


1

I know your looking for larger, but thought others that find this thread might want to consider this. Large volume isn't the only reason to go to conical $100 http://beersmith.com/fastferment-an-affordable-conical-beer-fermenter/



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