Recent content by JawnnyO

Thanks, Dgallo I was hoping that was the case. I will just lengthen the connecting hose.

Hi I am switching from a 5 gallon igloo cooler to a ten gallon igloo cooler for my MLT. I have a 10 inch false bottom from the smaller cooler. is it fine for the larger cooler, or should I have a 12 inch one to cover the whole bottom? Thanks for the responses

Canada, thanks

Thanks for the opportunity. I use pin locks

I have an 8 gallon electric kettle and it is very close to boil over for 5 gallon batches. In fact I just had a boil over when I thought all was good and turned my back. I have decided a 15 gallon electric kettle in being delivered in the next few days. I also started with a 5 gallon igloo...

lacrosse

Thanks for the responses. I can’t find a full lid Fermonster or the pressure kit at any reasonably local HB store. I guess I’ll have to go through the internet.

Could I do this with a bottling bucket instead of a fermonster?

Great thanks.

I’m using pellets, not leaves. It is SmaSh pale malt and cascade hops. You are suggesting less time without carbonation is better? I can do that as I currently only have one keg in the fridge.

This will be my first time dry hopping. I primary in a bottling bucket, then gravity feed to a serving keg. I ferment around 18.5C. I let it sit in the keg for a couple of weeks at 11C to settle before carbonating. I could let it drop to 5C in the fridge. Is it better to add the dry hops to the...

Is there a better yeast I can use next year? This is a once a year opportunity. Thanks

I used Lavalin EC 1118 yeast, one packet for about 4.5 US gallons. My 'ferm chamber' is an unheated basement that maintains a constant 9-12*C throughout the year. I just learned that The sugars in maple syrup are primarily in the form of the sucrose, with some glucose and fructose. Sucrose...

I took the 'sweet sap' from my evaporator and added champagne yeast. It's really dark. I used an acid melange and yeast nutrient recommended by a home brewing store. OG was 1.094. It started fermenting April 12, and is still going. It was originally set at 16*C with my inkbird. After a couple...