Recent content by fatman

I built the exact same thing and it costed me roughly 200 - 250 bucks. I also bargain hunted the taps and freezer. The loves controller and shanks had to by new.

I just moved to Woodstock and I am also looking for fellow brewers. Planning on firing up my system next weekend.

Just wanted to say that after waiting impatiently this beer was amazing. This is the best beer in Hawaii right now! 5 Gallons gone in 10 hours, next time I am doing 10 gallons of this. Thanks for the great recipe!

After reading a bunch of this thread I am more confused before I started. This seems like the dummy instructions on how to do this. I am a kegging noob and I want to do a sideby side comparison to see which way tastes better or not, force vs priming. I have my keg blasted at 30PSI right now...

My LHBS does not carry Nottingham, what else could you use on this? I want to brew this Saturday?

Yeah I just found this moments after I posted, it was a great step by step and seems simple. I will give this a whirls when ready. thanks all that replied, you will make my teacher, my dad, very happy!

Hey all, I just transferred my first batch (dogfish 60 clone) and so far it tastes really good. Cant wait for it to carbonate and get to temp. this batch I am force carbonating because I want it in time for 4th of July weekend. I was wondering if it is possible to bottle a few so I can...

That makes sense. Thanks. Would that apply to a stainless steel cap probe? Also, lets say I brew this weekend and I insulate the probe on that pail, the the next weekend I do another batch. Would I just move it over to the new batch? Would the lower temps of the freezer trying to control...

I coverted a stand up freezer with a loves controller for a fermentation chamber. My first batch I may have goofed due to inaccurate temp control. As of right now I have the probe submerged in a quart of water hanging in the freezer. I have read that primary fermentation can rise the wort...

I was paranoid at the lag of the yeast too in the beginning because I pitched it cold like a doof, plus my LHBS guy said the temp needed to be higher than I was at. So I followed his advise and rose it to 67 - 68.

To control the temps I do have a stand up freezer fermenter with a loves controller. The thermistor is in a tall glass of water so my water temp is at 66-69 degrees at all times. So I can control the temps here in Hawaii, I have to since my garage is very warm. I really hope it turns out good...

I am learning the ways, So next time I will stick to the recipe and stay with the temps you called for. I am using an ale pale for the primary and I drew the sample from the spigot on the bottom. I wonder if it tasted that way because I drew from the bottom and got much sediment. I Will let...

What is the proper temp for fermentation? Beersmith said 63, was that correct? I also used WL0001 for yeast, the temp range for that yeast was 68-73. I stayed in the bottem end of the range. My LHBS only carries white labs.

For the sake of being an all grain noob, the beer has been in the primary for a week and went through a strong fermentation. So I figured I would take a density reading and its at a healthy 1.016. The OG was 1.071. So I pat myself and the yeasties on the back. Than I looked at the beer in...

For all that have brewed this. How long did it stay in primary? Secondary? then how long did you condition it in the keg? I am confused because the recipe in beer smith has 12, 11, 14. Then it says to age for 4 weeks. I dont want to wait forever to drink this yummyness....