Recent content by grohr

Sounds good to me! Ty

I have yeast nutrient and I have never done a starter can anybody help me out?

I hope it's good! This is a white labs 002 and I am using it for a real quick fermentation, I am having a big Christmas party on Christmas eve and my wife suggested brewing a light beer in case there are some lightweights that can't handle my Belgian ales porters and Stoutes

I put he's in the freezer, I use this refrigerator for fermenting beer and under normal conditions my freezer sets around 35° during fermentation, I cold crashed some beer and forgot to remove my yeast from the freezer. The yeast is now thawed out, is it any good?

Cool, I'll remember that. Good input. I won't be experimenting with a vacuum pump anytime soon. I will do research about this and get back to everybody to see if there is any benefit in it.

I have a vacuum pump that I use on big commercial rooftop units pulling a vacuum down to 800 to a thousand microns, it will suck a 30 pound jug of liquid refrigerant in a heartbeat into the rooftop unit. Just thinking that the transfer of beer into a keg without filling the headspace with CO2...

Love them and a great wife that gives me time to brew on the weekends even if I sit in my garage all day drinking home brew and taking my time brewing, she even helps me clean up and bottle! Hahahaha! Brewing is the life for me!

Do you know if there is a heating and air supply house in your area? Airco is one near me and I can get almost any seal for a fridge or freezer in black. It maybe A little different but will work and they are all food grade

Am a heating and air tech. My question is if there are any HVAC techs that brew, have you ever pulled a vacuum on a keg ( negative pressure ) to fill it from a Carboy or a bucket? This would result in no oxygen in keg, theoretically no need for co2 and it would suck the beer into it. Any...

Thank you all for responding to my post, I think I will use the priming sugar and let it sit in my closet

Thank you, I think I have it now, when I go to refrigerate do I drop the pressure first or let it come down in temp then drop pressure, my serving pressure according to the set up my local brew shop sold me is 11 psi

Ok forgive me if I sound ignorant, I just read the thread Force carbing and I'm confused, let me explain my issue, for a Christmas present my children are giving me a keg setup, 3 five gallon kegs, co2 tank, the whole setup, I have two brews I want to put in the kegs now for Christmas, the kegs...

I need to add one more bit of info, pitched at 60 degrees, after the first few days I started to increase the temp 1 degree every day until It reached 67, I don't want to go any higher because I have a pumpkin ale that has been in the fridg since last Sunday

Treed two weeks ago my first big beer a Belgium ale, was expecting around a 1.100 OG and hit 1.090, satisfied with my first attempt, pitched with white labs 400, after two days I pitched a California common ale yeast and it is still fermenting, I haven't taken any gravity readings and never do...

8 pounds of two row, 1 pound of a mix of four different grains I don't have the recipe in front of me so I can't remember, 8 pounds of pure pumpkin I roasted and added to the mash, mashed for a total of 90 minutes, at the end of the boil I added three quarters of a cup of brown sugar and a half...