Any home brewers out there?

[NeightRG]

You know, I've never tried to make a cider, but seeing as they are
1. no boil
2. no gluten

I think I could do one. Especially because I'm already buying the unfiltered, organic, unpasteurized apple juice from the health food store. Plus, I've got a 3-gallon carboy that I used once for mead, I think that would be the perfect "small batch tester".

What temperature do you ferment at?

To be honest, I don't sweat ferment temperature too much. In the old place, I did it in the basement - about 65F down there. Probably the mid 70s in the closet in the new place... Not ideal, but I'm not complaining about the product.

[Redhawk]

This may be a good place to ask this ... I've always used glass carboys but have noticed the heavy plastic are being sold in a lot of home brew shops. Anyone use them? And if you do is the any pro's and cons to consider?

[Joshua]

This may be a good place to ask this ... I've always used glass carboys but have noticed the heavy plastic are being sold in a lot of home brew shops. Anyone use them? And if you do is the any pro's and cons to consider?

Plastic is more porous than glass. We used iodine to sanitize and all our plastic (including clear plastics) would get tinged pink.

I'm not a fan of clear plastics for other reasons as well... mostly due to the fact that some "food grade" clear plastics have been found to leech chemicals, especially when heat is introduced.

[Kilted Jeeper]

I used to brew and homebrew quite often, I even worked at a homebrew supply shop and taught workshops on adjunct/kit brewing on Saturdays.

However due to a nasty gluten intolerance that results in major illness/upset, I really don't drink anything that isn't a distilled spirit or wine anymore... saving the beers for a very, very occasional treat when I'm on vacation. I have tried some gluten free beers, but they are so different from a barley beer I would be scared to attempt my own recipe, personally.

Josh,

My wife has Celiac and recently went back to school and finished her Bachelor's Degree. I asked her what she wanted for graduation and she said for me to make her a GF Beer. I was able to find GF Beer kit through some links and discussions on the HomeBrew Talk forums. It is a sorgum based beer, but it came out quite good. A little bitter at first, but now that it's been in the bottle about 3 months it has smoothed out real nice and she says it's better than the Red Bridge she normally has. It might be worth looking into.

[jkane]

The current generation of plastic, like better bottle, are not more porous. They do not allow oxygen to permiate. They are also supposed to be safe from absorbing odors. They do scratch easier. I have plenty of glass, but I have some very good brewing friends who use the better bottles. As long as it is the right kind of plastic, it is fine.

I have installed 2 17 gallon plastic conical fermentors to use as primaries. So far I like them. Time will tell if they are durable enough.

[Kilted Jeeper]

How do you guys go about filtering the excess sediment out of your beers?

[jkane]

Let it settle and rack the beer off the sediment leaving it behind.

[NeightRG]

How do you guys go about filtering the excess sediment out of your beers?

Secondary and (for heavier beers) tertiary fermenters definitely help.
And don't be too frugal when siphoning - sacrificing a bottle or two of liquid when transferring from primary to secondary means you're not going to suck all that trub and your dry hops into the secondary... Leaves things much cleaner in my experience.

I've heard of a trick with gelatin in the bottling bucket, but haven't tried it yet.

[Cowher]

Hey guys. So the beer is still sending bubbles up the air lock. It slows a little every day but I'm hesitant to crack it open and take the gravity. Should I wait until the bubbling stops to take a gravity measurement or should I take one now. When the air lock bubbles i can get a sniff of the beer inside and it smells soo good.

[Mickey]

As long as it is still bubbling, there's not much point in checking the gravity as it will still change a little until fermentation is complete. Just let it go until it stops. Exciting isn't it?