Recent content by marty1966

Thanks all. I did a two part batch sparge and hit my numbers dead nuts! (even though my first sparge temp was low, doh!)

Well, never mind. The horse has left the barn. Guess I should have had a brown ale, 04 yeast question. :p

Hi, so I added 2 lbs of 2-row to beef up a recipe but did the mash water measurement with the old grain bill, minus the 2 lbs. Now I am an hour into the mash and I realized I am mashing at 1 quart per pound. What might the repercussions be for such a low water/grain ratio? Is there anything I...

Can someone chime in with fermentation times? Did you do single or secondary? I'm at 2 weeks and wondering what to do next. With an ale I would just keep it on the yeast for 3 weeks then keg. Any thoughts?

Hi. I have searched but I'm not putting together a good answer from my research. I have a basic all grain IPA recipe going, I pitched at 72, it was at 72 for a day then spiked to 78-80 for 10 hours. I went with a swamp cooler and now the temp is 64 with 2 frozen water bottles. What havoc...

Yes please.

I was thinking of making this into a no-sparge brew day. Use first runnings for Denny's wry-ipa. Then use sparge + DME to make some kind of mellow brew. Being a newbie with only ~12 all-grain batches under my (growing) belt, I was hoping for some advice...like, is this even a good idea? Will...

Thanks Slipgate. Yeah, it is right where it was, threaded through the back of the freezer plate. I was thinking the temp environment changed when I bent the plate back. I might just try some spots that seem colder. Thanks again.

Hey, so, quick question regarding fermentation temperature. My graff has been at 68 for a couple of days, yesterday the temp went to 72, is this a problem? I can move the bucket to the basement, but then it will drop to low 60's. Is this a problem? I was going to move it once the bubbling...

Hello. I just converted (bent the freezer section and cut the plastic shelves from the door) the 4.4 magic Chef mini-fridge and I'm finding it to be very cold, do I need a Temp Controller like in a Keezer? I have it set to the lowest setting and my thermometer says it's in the 20's in there...

Thank you. New dilemma, first two days of fermentation were at ~64 degrees. Today it went up to 68-70 in that room because of this crazy weather in Utah. Anyway, I moved it to the basement where it will be back around 62. My question is, what is the issue, if any, of changing fermentation...

Made OP's recipe today, ended up with 6 gallons at 1.070. 73% efficiency, kick-a$$ for me :) Just wanted to throw in my two cents! (pitched at 68, will keep it at 62ish if Utah gets cold again) Oh, and I used 05 without starter, will I be okay at that high an OG? Never had one above 1.060...

Thanks Sip! I racked on top of thawed frozen rasp and cherries and had airlock action within hours, day two and it's still bubbling away. One question, what temp are you all keeping your secondary? I'm at 60 degrees, is that ok or too cold. Thanks.

21 days in primary, too late to rack onto raspberries? Thanks, Jim.

I'm confused. Why would you expect airlock activity in secondary? Is it due to the sugars in the raspberries? I usually just use tin foil on the secondary opening since fermentation is finished by then... I also go 14 days in primary 90% of the time. I have a question, what if I...