Recent content by musicis

I have two chest freezers and plugged both the ac cord into the opposite regulator. When one of the freezers needed cold temperature it triggered the compressor and I find two of my primary fermenters (plastic buckets in one chest freezer) went to -10 degrees F. The fermentation was at two weeks...

will four primary fermenters fit in a 14.8 cu freezer?

I have a two 14.8 chest freezers and want to know if I could get 4 primary buckets in one of them. I only have the 7.9 gal buckets from Austin Brew Supplies and only three fit. Anyone get four buckets to fit and what buckets are they?

I removed the 150 watt ceramic in favor of a 60 watt one. That was the cats meow! The 150 watt would shut down and at least 3 degrees would continue to rise. Now with the new 60 watt, it hits the target temp and stops RIGHT there. 150 watt is WAY too much for a 14.8 freezer in Chicago.

Today I tasted this big stout and after scrutinize a full cup it does have a little bit cardboard taste to it. Its a 10 gallon batch. I guess I'll transfer it to the secondary and see what I have later. It was subjected to this high heat for less then 12 hours. Thoughts? I hate to dump I all. t

Let this be a lesson! I unplugged the freezer since it's almost winter. Stupid stupid! I also knew that after seeing this ceramic heater in action that 150 watts was WAY to much. I am tossing it out for the lowest possible watt ceramic heater. I guess I will wait the two week primary and then...

I'm sorry I meant sensor. The beer was 67 degrees at 7pm. 13 hours later I discovered this. Today is three days since I brewed it.

I have a ceramic reptile bulb heater. When cleaning the 1/4 inch of beer on the bottom and splatter on the sides the dangling thermometer was in the way so I moved it on the ledge. One of the fermenters I see some bubbles so I guess that's a good sign. My question is what temp would kill the yeast?

In my chest freezer last night I cleaned up blow off from a stout brewed one day ago. I forgot to put back the thermometer and this morning the beer itself hit 111 degrees. :-( Thoughts?

I transfered two 5 gallons (made two kits 5 X two) into two glass carboys. After 15 days I noticed some white bubbles on one of the carboys. Then i see I forgot to add the water in the airlock. These carboys are in a regulated freezer in garage. I know its not good but is the whole 5 gallons...

This is a Belgian Ale OG 1.095 and was in the primary for 10 days. I transferred to the glass carboy and the next few days I saw this. A lot of small bubbles moving towards the top. Its been in this freezer now for 18 days @ 69 degrees and it still looks like its fermenting. Never saw this...

~7.5%

Now that I have 4 secondary's with Belgian Ale in them, how should I age them? I plan to keg them so two months in the secondary and one month in the kegs under co2 and refridge? They are now temp controlled @ 65 F. To rephrase the question, do you age the beer in the keg or the secondary?

Your right about the fermentation blowoff. It got everywhere in the freezer. The one with three had white co2 gas at the bottom. I stuck my head in there and WHOOOOOOO! BACK OFF!! But its the one with one primary that smells. I sure hope its the blowoff. I did have quite the mess to clean up in...

I have two 14.8 SQ F freezers (65 F). One with 3 primary's and the other with one. I made two double batches (each double using Wyeast the other WL's) of a Belgian Ale. I did use a stir plate starter. 8 hours later tons of activity in all four. 7 days later I go to siphon into secondary. The one...