Recent content by Cerpintine

I bottled mine just about a week ago..haven't tried one yet. I did have a half bottle left over though --what I realize now is why people say double or triple up on the spices. It was very smooth, but the spices were very subtle. Of course this was tasted @ bottling, but I'm also comparing it...

They were actually taken right before bottling :)

What mkory said. Here's a pic for reference: Just run one of the tubes that came with your kit (or buy a new one) to a bottle w/ sanitized water. (the foil is there b/c they attracted some fruit flies) I think he was saying one instance he would use a blowoff is if he made a...

I guess attaching it right to the fermenter is the best way to go, assuming what you're using can only do one at a time. B/c I can fit and do two, I have to let it dangle right in the center :) Besides, these couple ° difference is really negligible. We can all agree our yeast is very happy...

The differential really has no effect, just as the manual states. At most, say if the sticky says 62 and is deep blue, it'll just rise up to an orange color. My 1-3° was taking temp readings whilst doing hydro samples. Also I keep a bunch of water bottles in there so the freezer doesn't cycle...

This. I do two at a time in my chest freezer and to compensate I go a few ° lower than desired--ie, if I want 65° I bring the controller down to say 62. In my experience the sticky is 1-3° off. And as ArcaneXor mentioned, you can bring the temp back up after peak, especially if you plan on...

Ever since my first batch had a blowoff, yeah I use one. But that was a (cherry) wheat which is apparently notorious for it...My chest freezer also now keeps temps at optimal levels which helps.

This. I've been doing 2 1/2 gallon boils and after filling up the sink with water and (lots of) ice I dump a gallon of chilled spring water right into the pot. It takes 10-20 mins to get it down to about 100-110, then after topping off the rest it's right at 69-72°F. The pot I use is...

I just did mine and made a thread about it right before yours. I'm curious why some of you baked the canned stuff? They said you only bake to soften the pumpkin. Anyway, I steeped mine along with the grains in a nylon bag and missed the target a bit @ 1048. It seriously took off though a few...

AHS Pumpkin Ale So it says optional pumpkin is not provided . I went out and got my three lbs and then called them and inquired about it. Basically they said all the flavors are provided via the specialty grains and any pumpkin is added during the steeping process (I'm doing the extract)...

Well no, after the two weeks in the freezer + one week room temp I was gonna bottle.

Nice. They're a Cream Stout and Scottish Ale, none of which should be much over 5% (in fact I think the Scotch would up in the high 3s). By the time I pull them out the basement should be a couple ° cooler :mug:

So lets say fermentation finishes in one week then sits another week in my chest freezer--I wanted to pull them out and sit at room temp (77-79°F) for another week while I start another two in the chest. That's ok right (right now they're at 63-65°F)? It's just the first 72 hours or so that's...

I wouldn't worry. Actually, I just made two: (sorry 'bout the bad lighting and cell cam) Can you tell which is 25 hours old and which is about five? The bottom is the older one and I never really saw any activity. However if I swirl/shake around it gets foamy and I can also see the...

My basement right now is at a steady 78-79°F. Is that an ok temp for the starters?