Recent content by ImperialStout

Thank you, I just ordered the ITC-308.

Need advice on the Inkbird ITC308 Temperature controller that seems popular here. I have been brewing for years and fermenting in a small refrigerator with a cheap STC-1000 temperature controller. I have had too many failures and am looking to upgrade. What other choices are there in the $50...

Thanks, I checked the ac power input terminals on both the used and new units to make sure the meter was working and get 120 vac. Still, both units read zero on the cool and heat terminals. Wires are secure. Will check the STC-1000 heat and cool output terminals on both working refrigerators.

My STC-1000 does not turn on a heater when needed. What should the voltmeter read at the output terminals? I think open, (off) should be 120vac, closed (on) should read zero. The controller I used last year reads zero, open or closed, and the heater never comes on. Same readings on a new...

InBev bought NB so they could learn to brew beer.

Thank you. That makes sense. On the other hand if it were just proteins getting stirred up when opening and pouring a beer, the unopened beer should, theoretically, be clear after 30 days at 34 F and it is not. Here is a saying I like: "What works in theory doesn't work in practice. What...

Chilling a beer at 34 F in a carboy after fermenting for 2 weeks will prevent chill haze. Why does chilling a bottled beer not cure chill haze? Just tried chilling my bottled beer for 30 days at 34 F and no change. What is the difference between a non-carbonated fermented beer in a carboy and a...

Chlling at 1.5 C for 30 days didn't work.

A conversation credited to Benjamin Franklin: Ben - So why do you guys drink beer? Other guys at the bar - It's good for you, just as good as a wholesome loaf of bread and fresh spring water. Why bread is made from grain and water and so is beer so it's natural that beer would be as good...

I typically keep the finished beer at 38 F for a week before bottling but didn't this time. Now I have chill haze. Will keeping the bottled beer at 38 F for a week help clear the beer?

I was not able to take the time to read all all the replies so pardon me if someone already posted something similar. I only use the 16 oz Grolsch bottles. This may be an alternative to those who have capping issues. If you are unfamiliar with Grolsch bottles, they have their own ceramic or...

How long should I pre-heat the MT from room temp? Currently using 2 gal boiling water for half hour. Brew Smith asks for MT temp. Any thought on how to accurately measure the MT temp? Dump out the water and tape thermometer probe to inside wall?

Thanks, Not sure if lack of oxygen or fermenting at 70 F is a problem. I inject pure oxygen into cooled wort in the carboy for 90 seconds. Use a .05 micron SS diffuser at low pressure so there are no large surface bubbles. Nottingham fermentation temp from the Danstar web site is 57° to...

Should I add a second packet of yeast to this beer? Despite the activity, (see photo) am concerned there won't be enough yeast to produce 10% ABV. Didn't see 2 packets of yeast were required. One fresh packet of dry Nottingham, re-hydrated, produced these results in 12 hours. Fermenting at 70...

Thanks. I came across this malt chart. As you suggested, Briess will be a good choice. Can you tell me what the Potential and Yield columns mean? I think the Yield means what percentage of available sugars you can expect to extract from a given grain but what is potential? It must be something...