Recent content by Ishouldbeking

mash temp was supposed to 153. we hit that initially, but it dropped pretty quickly to about 147... then shot up way high once we applied heat. we had a really hard time keeping it stable.

Oh several things went amiss, all of which seem like they might have contributed to a less-than-stellar fermentation. We used the dry yeast that came with the ingredient kit. Things that (we know of) that went wrong: -mashing got a little screwy trying to keep the mash at temp. we have a...

I'm sure this has a simple yes or no answer, but I wanted to ask anyway. My buddy and I brewed our first batch (we went all out and went all-grain!) earlier this year, and it came out... OK. Not good, not horrible, but acceptably beer-like. One of our main issues was that for whatever reason...

Thanks! I wish we had thought of this before we did our first batch, which is currently fermenting in my buddy's dad's workshop, where it's taking up half of his usable table space. I kinda feel like a jerk, but whatcha gonna do.

Yeah, we'll probably figure out a way to wedge it in tight. Maybe use some cardboard or bungee cords, whatever locks it down.

Thanks for all the help! Can't wait to get going on our next batch in a few weeks...

Oh, awesome! So chilling to temp, but waiting to pitch the yeast til we get home would be the best option? So assuming we've got two carboys full of wort (we do 10 gallon batches), would we simply use closed stoppers in the carboys during transportation?

Hola! My brew partner and I are currently fermenting our first batch (all-grain Black Butte clone), but I have a question that I couldn't find a ready answer to by searching. We live in Los Angeles and neither of us has any outdoor brewing space, so our current situation has us driving down...

All right, guys. All your concern has paid off! I've officially put the fear into my buddy, and once we realized the crazy high BTU's these propane burners are putting out there was a definite "whoa" moment. So... brewing electric, is that doable in a well ventilated indoor setup?

thanks! bottle vs keg is one of my next subjects to research. I love the idea of kegging (if only to get my beer faster!), but I still need to look into it more. my friend has said that if we take a liking to brewing he'll likely install a tap system into the house. i guess my major concern...

Good call. We'll definitely be researching much deeper into both what is allowed and what is safe. Thanks guys.

no basement, no yard. it's a high-rise (I guess, though its only 12 stories) in downtown LA. I mean, these things are artist's lofts. pretty much the embodiment of the live-in workspace. many are just unfinished concrete cubes; his has been completely rebuilt to resemble a very nice apartment...

For the record, I emailed the manufacturer of the brew system we'll most likely be using (Synergy), and they said it could be used indoors (especially in our situation with high ceilings, concrete floors, and gigantic windows) but the key is proper ventilation. Meaning, one fan blowing venting...

I gotta say, I'm amazed at how many responses I'm getting here. As a member of several other forums (mostly musician/gear related), this is by far the most helpful response I've gotten as a newbie, and I'm very grateful for all the help! I'm looking forward to staying active here as we progress...

Yeah, you're probably right. He owns his loft, but not the building. I'm positive he's not allowed to use propane indoors, but I doubt that would stop him if he felt like it. Fortunately, if we reeeaaaaally had to, we could probably brew on his rooftop. We've done plenty of bbq'ing up there...