Recent content by Flanman

Mash temp was too high so my sugar chains are probably too long. The raspberry addition did cause a very small secondary fermentation but when adding 3 lbs raspberry puree not much is expected considering most of the rapsberry weight is water anyway. It hardly moved the SG 1 point. So with the...

Are you using the ECY01 bug farm packet. I have never really used anyone other than wyeast. How well does there packaging keep on a long journey to somewhere like Alaska?

The beer is cloying sweet. It has a little raspberry and a weird chocolate after taste. I worked the temp up slowly to 74 F and roused the yeast and I couldn't get anymore out of it.

I was brewing my old standby Belgian blonde with raspberry but the mash went to hell in a handbasket. So after fermenting in primary for a week it stalled out at 1.020 instead of my typical 1.010-1.012 range. I transferred to secondary added my raspberry puree to see if anything would...

I guess that makes more sense now that I think about it. Thanks.

Ok. So going forward dependent on what the SG is doing if I have more to go I will try bringing the temp higher (even than recommended in the yeast profile) up to scrub it out more. I was just stating that I worry about ester production if you bring a yeast outside its profile. Granted I...

Ohh ok. I usually dont go too much out of the recommended bounds without a reason. I am a kinda "keep it between the lines" guy. Have you taken 2206 up that high? I just worry about a yeast with that low of a range going high and producing some esters. Might be me just being overly protective of...

I didnt want to step too far out of the range for the German Pilsener yeast (Wyeast 2206) because its upper limit is 58. I tried it today and it has a nice balance of sulfur in it. A lot like a malty version of a Pilsner Urquell. So i will keg it tomorrow at a FG of 1.008. Im excited for that...

This might seem like a silly question...I looked around on other threads and found so many different ways of people handling the scrubbing of sulfur that I wanted to see what some active users are doing. I have an Octoberfest and a German Pilsner where they smell a substantially like sulfur but...

I decided to go with dual Brewers Edge Heater mats. I am Still testing but without the new fan installed to circulate air they do a pretty amazing job of keeping the fermentation about 45F above ambient in the garage ( Maybe higher given enough time) all while the freezer ( kegerator) side is at...

Just wanted to update the progress made on the fermentation and kegerator. I changed the plan a little by using the Brewers Edge Mats over the ceramic bulbs (Using 2 on the fermenation side). Finished wiring up the controls with a temporary contactor ( Freeby from work). I was testing it last...

Thanks, I ordered a ceramic bulb initially but once I turned it on it was very hot. Even with the fan it was very hot. I was worried about over shooting. Are you using it in a chest freezer or a side by side fridge? I don't anticipate ever needing to get into the 80's. I just worry about using...

How many watts is the light you are using. I ordered a 100 watt and it was plastic melting hot. I decided not to use it so i woulding over shoot or have to over control it.

Is that a glass big mouth? How do you like it?

I can get to around mid 30's at night with the heater running. I don't keep it turned up very high because the gas bill will get out of hand. My plan is similar to yours me I will used the Brewers edge mat to keep the space warm and I also have a 25 watt belt heater I will employ if needed to...