Recent content by OmniBrewer

Thanks all for the feedback. This just confirms what I am thinking and I'm going to try to convince my friend we should just toss those little guys in the primary. Cheers!

Hey all, So I brewed an extract IPA last week, with 7 pounds Light DME, 1 oz Nelson (60 mins), 1 oz Cascade (30 mins) and 1 pound of unknown fresh off the vine hops from a friend (10 mins). It's been sitting in the primary for 1 week now and I am getting ready to dry hop with some more of...

+5 gal Honey Kolsch +5 gal American Brown +5 gal Hefeweizen +5 gal American Amber +5 gal Dry Stout = 37,187

After thinking about it for a bit, and realizing my current needs, I think that I am gonna go with the Johnson A419 for my fermentation chamber (which will become a Kezzer later on). I really have no need for a 2 stage controller at this time. Perhaps once I am able to get another fridge to...

Thanks Yesfan, I have to admit, I am a bit intimidated with the whole wiring thing as I looked at a couple threads and I was completely confused...they were talking about adding fuses here and there, amps and some pretty technical stuff. Now, don't get me wrong...I can handle a simple, ground...

You know, I have been looking at STC-1000s and it seems more complicated than, say a Johnson controller. There seems to be a lot of wiring and adding outlets to the STC-1000. I know they are cheaper, but if I am only using a temp controller to either A) keep chest at 60-66 degrees while its a...

BigFloyd, That Keezer looks awesome! I was definitely thinking about double using as a Fermentation Chamber and keezer, but currently, I am still bottling and don't have any Cornies yet. (only can do one thing at a time)...which is where I was stuck on where to spend my money. Surrently...

Awesome, thanks guys. Just confirmed what I was thinking. I'll start to scope out CL for some cheap ones. Thanks again! :ban:

Been extract brewing for awhile now (year), and have come to realize that maintaining solid 60's fermentation temps is my biggest hurdle. I keep getting an "off" flavor that is sorta harsh, mouth puckering(ish)...so I believe its astringent or "alcoholic", which I believe is either due to...

Well said

I also tried this a week or 2 ago in a variety pack. Was not a fan, and neither was anyone at the party I brought this too, haha! Props for MH for trying something "different", but seems Apricot is better received than Hibiscus and Cucumber.

Sorry, my post was a bit confusing. You are correct on adding oxygen before fermentation (aeration), but I meant oxidation, which is bad any time after fermentation begins. I believe it is just as a concern early as late after fermentation begins...its never good. Oxidation during the...

From what I have read, it's to limit the exposure to oxygen while primary is still going on, which then could result in off-flavors. But as promac states, I don't think it matters if its at 75% or 100%...but rather racking to secondary while say, fermentation is only 25% is not a good idea.

Was tired of googling questions, and always being routed here, so just joined to quit using Google :ban: