Recent content by bessieflames

That's what I would think. The kegs have been in the keezer for over 3 weeks, so they should be within the range of the H and L of my controller. Your chart is exactly what I would expect. I wouldn't expect the beer temperature line to stay above the zig-zag pattern of my controller for 3 weeks.

That makes sense if the probe is reading beer temp. The air would fluctuate widely to get the beer to cool just a little bit. It doesn't explain a wide air temp range when the probe was just hanging in the keezer. If the temp range of the air fluctuated, wouldn't the probe read this? By...

Another interesting thing I found this morning: I had taped the probe to the keg last night and lowered the temperature to 40 degrees. THis morning I poured a small beer and it was 57 degrees. The second one was 40 degrees. Apparently even when the kegs are at 40 degrees, the air temp in the...

I don't think it has anything to do with electric disturbance because it reads correctly when taped to my glass carboy. It can read correctly when touching a solid or liquid, but not a gas.

As soon as I tape the thermocouple to the keg, it reads the correct temp. I think the probe is correct when touching water/beer.

It has been in the keezer for weeks. I just recently noticed that my beers were being served warm (and undercarbed because the temp was higher than what I thought). I don't get it. My plan is to make it waterproof and immerse it in a cup of water in the keezer. I am fine with doing that, but...

I have 2 Ranco controllers, and I just noticed that they are way off when reading air temperature. Anyone else notice this? When I brew, I tape the controller to the side of the fermenter and cover it with insulation. It reads pretty close to what the Fermometer says. I just got a new...

Hi all, I recently moved to Boston (Somerville actually) from Portland Oregon. I couldn't take my all-grain equipment with me but I still have a hankering to brew some beer. Is there anyone in the greater Boston area who has equipment and would want to split a batch with me? Extract or...

Thanks fro the response. Another question has to do with the trub. Should I ferment with US-05 and then rack to secondary and add Roeselare so that it isn't sitting on the trub for a year? Will that affect the flavor? I am concerned about pitching Roeselare immediately and then if I rack to...

Hi all-- I have been brewing beers for a while and I have been avoiding brewing a sour for fear of contaminating my other batches. It seems like whenever I go to a bar that has a sour available, I get it and enjoy it immensely. Haven't had a sour yet that I didn't like. I want to brew one and...

You only need to cool it slowly if you are a ways from your FG. You should be fine. If you warmed it up for a D rest, that will finish off fermentation and you can crash cool without a problem.

I have recently had the same problem. My first few extract ales were great. I switched to all-grain and they were still good. Recently, the ales all have the same flavor. The bitterness is there, but there is no hop flavor and there is a distinct flavor that is present in all of them. I...

At least she didn't heat it up to 180* and dump it in.....

If it doesn't get finished, you just bring it home. No need to re-carb because it is already carved up. Just bring it home and enjoy

What I do is ferment until about 75% done and then raise temp for the diacetyl rest. Keep it there for 2 days and the diacetyl is usually gone. Usually takes about 10 days. The increased temps finish off the fermentation. I then rack warm so I leave some yeast in suspension and slowly cool...