Recent content by chefjeremy

http://www.everwoodavebrewshop.com/product-p/ebs-pot-19g-ec.htm I've been using this kettle for my past 10 or so batches. No issues so far, and Everwood Ave is always awsome to deal with.

Count me in! http://i1269.photobucket.com/albums/jj586/lerway/giveaway_zpspahbabri.jpg

So, apparently my temperature controller **** the bed and I am now the proud owner of 5 frozen gallons of hoppy brown. I didn't get a chance to check the SG, but I'm certain that it fermented out. What's my next move? Do I just slowly thaw it, dry hop and procede as usual? Should I expect any...

I'm in.

I'm in!

Sooooo....bottle it cold, using the larger amount of priming sugar, then warm it up for the bottle conditioning? ? Something about that seems off to me. I don't have any Belgians to bottle in, just sam Adams bottles.

I'm in.

When I go to bottle this do I let it warm up first or bottle cold. The difference in the amount of priming sugar seems pretty substantial: 5.7oz @ 68f vs. 3.7oz @ 32f. Just trying to avoid the dreaded bottle bombs. Thanks

Right on. Thanks so much for the help!

Exactly, bcmyer. So it shouldn't hurt anything to let it go at 65 for a few weeks while the apa ferments, then I'll crash them both back down to 34?

The pink elephant (a delirium tremens clone) has already fermented out to 1.002 using wlp-570 and S-04. I'm using US-05 for the APA

I just started to lager my Pink Elephant clone. It's been 4 days now. My problem is that I'm brewing an APA in the midst of a nasty heatwave. Would it hurt to raise the temp to 63 or so so that the apa can ferment in the same chamber?

Hi Folk, I just brewed a Wit, and it was meant to have orange peel, black pepper and coriander. It was a pretty hectic brew day and I just realized that I left all of that out. I pitched about 24hrs ago...what's my best course of action? Thanks, j

Thanks for the help!

Ok, I'll warm it up a few degrees and give it a shake. Nope, not a refractometer...just the same hydrometer i've been using for a while now.