Recent content by daengineer

Thats subjective what you consider 'performs great' personal though I don't like Saisons and Nottingham yeast. Most yeast I utilize are Global and harvest. Both do well, for my Platte, at 66.

I've literally just been fermenting everything at 66 with great results.

I'm local would like the fermenters!

What version is this

I'd love to have them I'll have to drive down sometime to get them! Do you have pictures

How many of the "used" kegs do you have.

Interested in the jaded chiller

I'm interested in the burner

I checked on my mead after my 13 mile backpacking overnighter and it has really darkened up quite a bit! Fermentation has slowed down and SG sits around 1.010 plan on getting it into a tridary tomorrow and allowing it to sit for a bit longer

I'd be happy to look into this prospect as well since Living in Alaska we don't have A/C so during the summer months it gets pretty dang hot in my third floor apartment.

That has a beautiful color too it! Yeah the yeast is working away. I am going to try to get my hands on some super kleer before it's done so I can add that in to assist in the clearing process. We will see!

It's coming along nicely I racked to the secondary today upgrading to a new bottle. Topped it off with some spring water Also gave me a chance to measure my SG it's sitting around 1.045. Like I said before i never got the chance to measure my OG. But since used 3 pounds of honey...

Thanks for the input! I'll have to add those to my list to try out

Thats unfortunate D:

I was thinking the same thing today at work it would be an unfair trial to not use the yeast at their optimum operating conditions. Which there will be a point scale I am working on to factor against other yeast is manageability such as how far off from room temperature (avg 70 degrees) or...