Recent content by ace0005

Congratulations on your first brew, hope it's the first of many!! Buckets are notorious for having leaky lids, I've had it happen to me several times. Kudos to you! I never bothered to tape them. In the end the beer was fine. Brewing is a labor of love, and an exercise in patience while...

I'm curious to know when you guys dump your trub. Do you wait for fermentation to stop? Or, do you do it when fermentation slows down?

I hope so!! I mean, i know that it's not uncommon for this yeast to be okay at 82-84 degrees F, but a 15 degree rise in temp overnight in my basement without temp control is alarming, but also amazing! I was concerned that I caught some wild yeast or something. I contacted white labs about...

I used Abbey Ale WLP530. I did a a two stage starter that I woke up with some of the wort cooled to pitching temp from my brew. This was also new for me. I have always heard that it's a great way to wake the yeast.

I brewed my first Belgian Quad yesterday (11/07). Brew day went great! I followed Beersmith and pitched yeast at 67 degrees F (seems like an oddly specific temp 🙄). Today, my fermenter is bubbling like a race horse on crack!! My concern is that the temp rose to 82 degrees overnight in my...

That’s great advice, thank you!

I'm sure this has been covered at nauseum, but when one autotunes their electric brewery brew panel Love Controls Series 16C mash PID, everyone says it should be done on brew day.... 1) Does this mean that it should this be done while the mash is recirculating before my mash time starts? 2)...

I always use star san, but have used vodka. The nice thing about vodka is you always have a celebratory shot waiting for you at the end of fermentation!

I had a run in with the whiskey fairy last night...... he was not a gentleman!😄

I’ve never used them before. So I froze mine in an effort to sanitize them, and I’m planning on adding them directly to the secondary. Anyone ever do this? Is there a reason why people soak them in vodka other than sanitation purposes?

It's been settling for a week. I didn't cold crash it before dumping, but it was definitely like tooth paste. I think I'm going to cold crash and try again to see what happens. Afterall, I brewed a 12 gallon batch with a 10 gallon target anticipating losing some beer!

Yes, it is below the racking port. I'm really splitting hairs with this whole issue, but I try to make sure I'm doing things properly since I see this "hobby" becoming my retirement job. :rock:

Wow, so much easier to type when I'm not drunk! it is a conical fermenter. i put a restricter that reduces my 1.5" port to 1/2 inch.... I open the valve just enough to get things moving, and trub does come out. I guess my issues is I want to see a clear sight glass, like the youtube videos...

the temp of the fermenter is what matters most. yeast can is temperamental depending on the yeast which is why it's important to pay attention to the yeast label, temperature control is a real thing

we don't stir yeast........... this is the way