Recent content by jmacker

I just ran into a similar problem where I froze my wort into a slush after pitching. The folks on here assured me all would be well after letting it come back up to temp. Sure enough I had a good krausen a day or two later. You should be good to go I would think.

I'm not familiar with data management. I use the Bru'n Water spreadsheet and just rename it and save it as a new spreadsheet for each recipe. doesn't seem to take up much space. Maybe I don't understand the question.

Thanks everyone for the reassurances. I set the temp to 16C on Friday before leaving town. Got home this afternoon and there was a healthy krausen on both. Big relief!

So I wrapped up a successful brewday utilizing the recirculating immersion chiller method I recently read about here. I kept the chilling water cool with multiple jugs of ice that I had been stockpiling and freezing in my fermentation chamber/chest freezer for the past couple weeks. Seemed to...

Don't know if you're still working on expanding your fridge but thought I'd share mine which is a similar design. Seems to hold temp well. I have a little computer fan in there to keep the air moving. Sent from my iPhone using Home Brew

3 perlick faucets, shanks, and a 4-way gas manifold from MoreBeer. One step closer to the basement bar! Sent from my iPhone using Home Brew

Homebrew: Maybe Next Year Brown Ale. It's not great but I keep drinking it.

I have adjusted the gap on the mill so I hope to be back in the 70s with the next batch. Maybe next weekend I'll put a 5 gallon batch together and see what happens. Thanks again to everyone for the replies.

I took several different readings just to be sure it was accurate.

You're right about the efficiency. I originally got the 24% from messing around with brewtoad until it hit my measured OG. I never bothered to calculate it. That honestly makes me feel a lot better. Thanks for the replies and for talking me down from the ledge. This homebrewing stuff gets...

If anyone has any ideas about why my eficeincy was so bad today, and how I might salvage this beer, I would love to hear... I just wrapped up a brew day for 10 gallons of a rye IPA. The grain bill was: 14 lbs Pale Ale Malt 4 lbs Rye malt 3 lbs C-60 (too much I think but it's the least of...

I really appreciate the input. I think you guys get where my confusion was coming from. This is exactly the help I was hoping for. I'll spend some time checking out the thread referenced above and hopefully be able to make some progress on this after checking a few other items off the honey-do...

WoodshopBrewer

Thanks for the input 501. I was playing around with some equations I came across to figure some of this out. I thought I was getting close until I found other threads that said not to use 1/4" lines. Then I worried about the pressure needing to be too high and over carbing the keg as a result...

I have what seems to me to be the ideal spot for 2-3 taps in my kitchen. Directly below in the basement is a spot for a keezer. I have seen conflicting information about the best way to go about getting the beer from the basement to the kitchen. Currently I walk down the steps with an empty...