Recent content by asidrane

I'm excited for a conical!

I really like BrewPal. It is easy to use for recipe creation and also has the brew day timers built-in.

I'm excited for the chance to win.

Do yourself a favor and order your next batch now. Brewing again will make waiting for the first one easier.

I do have a few 2 gallon fermenters, maybe I'll try both.

WLP051 is the same as WY 1272. I'm thinking it will either be 1272 or 1332.

I'm making 10 gallons of an all Citra pale/ipa (haven't determined the abv just yet) and I'm going to split the wort between at least two fermenters. One yeast will be 1056, but I'm not sure about the others yet. I have packs of Nottingham and T-58 in the fridge, but I'm open to buying new...

So excited for the 2013 giveaway!

I did the exact same thing on my first brew except I didn't think to sanitize my arm. The beer turned out to be a fantastic porter. Have a brew and relax.

That is true, but one still needs to provide an underlying base style. This sounds like an imperial brown ale.

I put a drugstore heating pad on between a carboy and a brew hauler inside a fermentation chamber for two weeks while fermenting a Saison and it worked without issue.

The cool brewing fermentation chamber works really well. Fill it with some water and bottles of ice and you can get beer down to and maintain at lagering temps.

We already have national homebrew day, but why isn't there also room for national homebrewers day? One celebrates the delicious homebrew, while the other celebrates the people who make it.

No, the program is asking for the current temp. This is what is uses to determine how much CO2 is already in solution. If the beer has been cold crashed, it doesn't matter if it was fermented at 65 or 70.

You are almost describing brew on premises. Depending on your state, it might not be too hard to set up.