Recent content by bvanderhaar

Yes. I can ship via USPS priority anywhere in the US.

Used only 5 times until I migrated to a fermentation chamber. Originally purchased temperature controller and thermowell for $100 from ETC Supply Originally purchased heat wrap for $35 from local homebrew shop. I will ship via USPS flat rate promptly - I live 3 minutes away from a post office...

May have answered my own question through browsing around - https://www.homebrewtalk.com/showthread.php?t=597795.

I'm planning on transitioning to a stainless steel kettle (15G) for mashing and looking at false bottoms. I have a domed one right now in my cooler, like this: ProFlow False Bottoms. They are $38. It looks like other ones that are flat are closer to $100 - Spike (my most likely kettle source)...

Bubbling seemed to stop when I checked on the beer this morning and my hydrometer read 1.008 (with a target FG of 1.012). I re-pitched the yeast as well. Within a few hours I had bubbling on my second beer. Glad I know it appears I can turn around a fermenter and reuse yeast within a week...

Thanks for responding. How under attenuated was it? I may have to dump some beer if I have to put the bottom floccolated yeast in with it. Edit: nvm, re-read and saw your 5 points comment. And is the CO2 purge absolutely necessary? As soon as the beer pressures in the keg most of the O2 is...

Thanks for the advice. I haven't taken a reading yet but assume due to the occasional bubbles it's not quite there. I'll take one before transferring and decide about re-use at that time.

That's no problem I can buy yeast - the important part is getting the next beer into the open container. I just made my best beers with re-used yeast - ones that have been on the primary for 2-3 weeks. You are saying due to the 1 week, the yeast isn't ideal?

This would be ideal - and I thought the suspended yeast were doing all the work at this point. It seems if I'm within 5 points or so of desired FG keg conditioning would be fine. Plus I can re-use the yeast

I have 2 spiedals. Space in the fermentation vessel (fridge) is the problem. I also wanted to re-use the yeast. I can move the fermenter to the house...just more moving of the beer than I prefer (yes, I'm aware I'm being a bit picky here). In addition, the keg is a much easier vessel to...

Not exactly sure what a spunding valve is, but wouldnt pulling the PRV every day work to keep the pressure down?

I understand the beer needs time to condition after FG is reached. I usually keep them in the keg at room temp for a week or two after the typical two week primary/fermenter. I'm just getting inpatient and want to brew some more :)

Cool - thanks. I'll keep an eye on the gravity.

My American stout has been in primary fermentation for a week, bubbling has slowed, but is still going. I need the space to brew again. How harmful would it be to transfer to a keg to complete fermentation and conditioning? I'll check the gravity tomorrow, but how many points away from my...

I think it's sweetness - sugary/malty. But I'll survey my friends to get a consensus. I'm not claiming a pristine reference palate; but I feel pretty confident in saying it's sweetness. When I think fruity - I think of more of a belgian yeasty flavor/complexity. There might be some of that...