Recent content by ajstrider

So I am use to using 6.5 gallon glass carboys with blow off hoses for my primary. This is my first Better Bottle and it is only 6 gallons and the neck opening is too big for my normal blow off hoses. So I went with an airlock. I knew I was in trouble when I got bubbles after only about 5...

I am an extract brewer and I use my electric stovetop. I boil 3 gallons. I bring my water temperature up to 155 and turn the heat off completely. Three gallons of water at 155 shouldn't lose much temperature in 30 minutes. After I get done steeping, I add my extract, mix it good, then turn...

So here are some cell phone pictures I took along the way. Grains steeping. Boiling with hops in a bag. Sitting in the fermenter in its new home for a week or so. Java stout on the right in the Better Bottle, first time using it. Amber ale in the left 5 gallon glass carboy...

Well I have a java stout extract kit in the beginning stages of its boil. I have always been irritated with all the hops sediment I get in my primary so today I put my hops in one of the nylon bags that I use for my grains. I am so glad I did not try one of those hops metal balls. The dang...

Interesting stuff for me to think about guys, thanks. I have pretty much just used dry yeast that I redhydrate so far. I will have to research these starters and such.

I am pondering the idea of doing smaller batches of beer so I can experiment a bit. I realize nearly everything is setup for five gallon batches but ingredients can be had in smaller quantities, except for yeast. Do you still pitch a whole little packet or vial of yeast even for a half batch?

I have done a primary and secondary (clarifier) fermenter every time so far. I have a 6.5 and a 5 gallon glass carboy. I joined up here and all the sudden you guys have me afraid of breaking my glass carboys and me bleeding to death on my kitchen floor! Anyways, I am looking at all these...

I have a walk in closet that I use. It of course has no windows, and has an air duct vent in it. During the winter, I close down on the duct a bit and the outer walls keep the temperature between 60-70. During the summer months I open the vent all the way and it stays in the same range. This...

Ah, sorry, I misread your original post. I read it like the yeast needed to be 45F. Sorry about the confusion!

Well I am new to this stuff too, but here are my thoughts. Vodka in the airlock, I wouldn't worry about this, when the fermentation really starts it will still make it's way out. Although the S type isn't usually a primary airlock style. I prefer a blowoff tube or the three piece airlocks...

Well you can't see it in the picture but that is my walk in closet. I have a thermometer above it to show room temperature. I control the air duct vent in there and it does a pretty good job of keeping it 65-70F in there all the time.

I brewed up my autumn amber ale extract kit from Midwest brewing today. This will be my third batch of beer I have completed. I did a three gallon boil on my electric stove. I could do it faster on a turkey fryer burner for sure, but on high with three gallons, I get this beautiful rolling...

Edited, I didn't read far enough. The listed bottom temperature range is 77F. Might be something to consider. It is obviously meant to be more in the 110 to 120F range for the cooking. P.S. I recognize you from my frequenting bbq forums.

So what is the easiest way to check these final gravities? Just get one of these little baster style samplers and take samples every two or three days and see if they match?

Your brew kettle may not be the best either. I searched for and purchased one to fit my electric stove top's largest burner. It has a thick aluminum bottom to spread the heat out nice and evenly. On the highest setting, I get a beautiful rolling boil with a 3 gallon boil. I stir it of course...