Recent content by cvstrat

I'm in the Atlanta area. I have a Blichmann BoilerMaker G1 15Gal I want to sell. I figure at this price is shouldn't take long. I've brewed with it maybe 3 times and it's been sitting in my closet for a few years - it's in great condition. Due to its size and weight it would most likely be...

Need to make some room, looking to sell some stuff. I live in Atlanta and will deliver if you are nearby. For anyone else in the US you will need to cover shipping (I'll get a quote if you're interested). Will sell it all together for $300. 15 Gal G1 Boilermaker $250 Barley Crusher Malt...

Perhaps try a finer grain crush. I'm not able to put the recipe into a calculator right now to check, but are you sure that's the proper OG?

It is edible. However they become toxic as they grow in size due to the food they eat. If you're going to eat one make sure it's a smaller one. I would say the wine choice depends more on the preparation.

Brewed this beer a few months ago. Did a 6 gallon batch. When I put it in the chest freezer to ferment I had no problems hitting and maintaining 82F for a good while. The beer has turned out to be the best I have ever brewed. It's currently 2 months in the bottle. I did a blog entry about...

It will get better with age.

Badbrew is right. If you're doing this on an empty freezer you're more likely to have swings in temperate if your freezer is empty. Water has about 4 times the specific heat capacity of air, so the freezer will maintain a regular temp much more easily with a few gallons in there.

I always tried to bottle 2 or 3 batches at once just to be done with it. But yes it sucks. It's pretty awesome to roll up to a party w/your own 6 pack though!

Normal operating temeratures would have no effect on the psi your regulator is putting out. They're designed to output a consisted psi indefinately, unless manually adjusted. Purge your kegs, then reset the psi by adjusting the screw on the regulator. If it moves on its own I would argue...

Different controllers have different thresholds for variances from the target temp. Most of the better ones have the ability to set that threshold. For example your target is 40 degrees, and the threshold is set to +/- 5, then it wouldn't begin to cool again until your temp hits 46, at which...

Pretty much all yeasts would be comfortable at 6.3%, and honestly most well beyond that point. The yeast do not die just because fermentation is complete, they just go dormant. And just because you see a giant yeast cake in the bottom, and your beer looks clear, doesn't mean there isn't...

i always drink aventinus that way. I would serve it just like a hefe, stir up the yeast.

I do use a thermapen for taking temps all over, but never in thermowell. It might be easier to install a permanent thermometer in the side of the kettle. My boilermaker has one and it's got all the important temps marked on the thermometer face already. I'm just thinking the probe probably...

Sounds like a winner. Good work!

Having half of the wort covered should cause convection, which would create a steady turnover of the word inside the carboy which would in turn keep it all relatively cool. In addition there's a pretty good mixing action going on with the CO2 escaping during vigorous fermentation. Just...