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Old 11-14-2012, 10:58 PM   #841
JollyIsTheRoger
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I have an old gas stove and the warm setting is about 160. As long as I have it on a rack and not sitting on the bottom it doesn't heat up too much. You could preheat to 170 and turn it off when you put the pot in and just use it as an insulated box.

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Old 11-14-2012, 11:15 PM   #842
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So for say a 152 mash, do you just open the door after its warmed up or warm up and turn it off?
Mine goes to 160 with a 10 degree swing But really its all about thermal mass. You know how you cook a roast for 4 hours at 300 and the temp inside only hits 200 or so?
I assume its the same deal, once mine hits its target temp I turn it off, my oven hold heat well for about 30-45 mins so ill turn it on at 25 mins let it roll till it kicks off, and shut it off again.. pretty easy.
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Old 11-14-2012, 11:16 PM   #843
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I'm going to mess with opening the door. I tried the closed door with it off and it would creep up pretty quickly

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Old 11-14-2012, 11:58 PM   #844
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My oven is 170. since i do biab i take it off of burner and wtap a remnant piece of hot water heater cover over it. my neighbor uses a snuggie. works fine

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Old 11-15-2012, 12:54 AM   #845
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Welcome to the addiction! Eventually one day you'll wonder into your fermentation room in your underwear, Looking at all the batches going, secondaries aging, and bottles conditioning, and suddendly wonder how you got here? It's a really dang good feeling
Hah, I can't wait to have my closet full of carboys
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Old 11-15-2012, 03:29 AM   #846
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Just put my citra SMaSH in the mini fridge to cold crash.....

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Old 11-15-2012, 03:58 AM   #847
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For my one-gallon brethren: How many of you utilize airlocks with your brews, and how many go the blow-off route? I'm going to buy my first set of gear this afternoon, and while price isn't necessarily an issue, storage space is. Neither airlocks or blow-off tubes are exactly massive, but I'd like to have to store as little as possible.

On a related note - are there particular recipes or styles that are known to be more...energetic than others in regards to fermentation? I'm curious if there's anything I should be on the lookout for as far as possible clean-up suprises go.
I fill my 1 gallon bottle to about .8 of a gallon. I then use a 3 piece airlock. About 10% of the time I end up with krausen in the airlock. Since I've never had much more of a mess then an airlock I needed to clean out, I'm happy with the setup.

As far as brews that tend to be really energetic, That seems to be more dependent on temperature. I find that if my brew gets to 85 or more it will almost certainly foam into the airlock.

Two things that do seem to make a difference, outside of temperature, are molasses and coffee. Either one seems to make the yeast go nuts.
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Old 11-15-2012, 04:28 AM   #848
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Got my first order from northern brewer today. Picked up a caribou slobber, American wheat, both one gallon kits. Also scaled down the centennial blonde recipe to try my first BIAB. Looking to get a 2 gallon bucket, i have a 1 gallon glass carboy, but i want to brew these in order so i can have a nice supply. Will icing buckets from a doughnut shop work or to much grease to clean?

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Old 11-15-2012, 04:54 AM   #849
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Got my first order from northern brewer today. Picked up a caribou slobber, American wheat, both one gallon kits. Also scaled down the centennial blonde recipe to try my first BIAB. Looking to get a 2 gallon bucket, i have a 1 gallon glass carboy, but i want to brew these in order so i can have a nice supply. Will icing buckets from a doughnut shop work or to much grease to clean?
They will work out, you just have to make absolutely sure they are clean first. Or you can order some online, not that this helps much now, but northern brewer has 2 gallon buckets as do a couple other places.
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Old 11-15-2012, 05:39 AM   #850
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I just bookmarked your blog. It will be interesting to see how your black napalm comes out.

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