Last Activity:01-22-2014 4:13 PM
4 Likes on 4 Posts
Posted in thread: The SsBrewingTechnologies "Happy HolidaySs" Giveaway! on 12-04-2014 at 08:55 PM
Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-22-2014 at 04:13 PM
Posted in thread: The FerMonitor Lives on 10-10-2011 at 10:57 PM
The Fermonitor is still alive after numerous struggles. We had to redesign with completely
different electronics from a totally different supplier. We have been conducting a series of
extensive tests ...
Posted in thread: A Rant About Online Homebrew Supply Shops on 03-29-2011 at 01:16 AM
Last weekend I was in St. Louis and i decided to check out a local HBS, St. Louis Beer and Wine
Making. It was in a decent location and the store was very clean. I wanted to buy a Russian
Posted in thread: Need Advice Lowering FG on 12-16-2010 at 10:02 PM
Let it warm up and gently "rock" the fermenter to get the yeast going a bit - don't shake it or
anything crazy like that. Warming it up to 75 or 80 F would be good at this stage.
Posted in thread: stopping fermentation? on 11-02-2010 at 08:46 PM
Chill it down below 35 F.
Posted in thread: Worst Commercial Beer You've Ever Had? on 09-23-2010 at 08:46 PM
Liene's Lemon Shandy, Corona or any other beer that requires a lemon to be drinkable, Bud
Lime...you can see the theme...
Posted in thread: When we talk about fermentation temperature, what exactly do we mean? on 06-14-2010 at 09:11 PM
Some people measure and control the temperature directly with an immersion well, some stick a
sensor to the surface of the carboy, some immerse the carboy in water and control the water
Posted in thread: How do I keep fermentation temps down?? on 06-13-2010 at 05:31 PM
The ice probe chiller is about $100. I also considered freon-based coils and the best one I saw
for the job was for the older 5 gallon water coolers like the ones used at the office. They
have enough ...
Posted in thread: Pitched yeast when wort was way to hot on 06-13-2010 at 01:41 PM
It is important to get fermentation started as soon as possible in order to protect the wort
from wild yeast and bacteria. Once fermentation begins the wort begins to chemically change and