Recent content by petry121

Am having a little difficulty maintaining lager temps. I just brewed a Bohemia clone and the recipe says to ferment at 52 degrees for 28 days. Here's the problem; our outdoor chest freezer ( we have a temp regulator on it) can usually hold the temp well when the outside temp is average at...

I am lagering a Baltic porter right now and it has been at 60degrees (chest freezer with a temp regulator) for 3 weeks now. I have two carboys; a plastic fermentation vessel and a glass one. The plastic one has some mold spores starting to grow. My gravity isn't where I want it yet, so my...

Perfect. You have second what my LHBS said; white labs California lager yeast. I guess my question now would be; do I lager it or treat it like a cold ferment ale yeast since it is a hybrid? It is a hybrid right?

If I were to use and ale yeast would I cold ferment? And if so at what temp would I cold ferment and what type of white labs yeast would you use?

I am able to ferment at lager temps. I can maintain all the way up to 62 degrees F. Any ideas?

I am going to be brewing a Baltic porter this weekend; a version of Denny conn's vanilla bourbon porter. I was looking over my recipe and Reading about the different types of yeast to use with this beer and I found out that you can use a lager yeast or an ale yeast for this beer. My questions...

There were bubbles soon after pitching. When I noticed that there weren't any bubbles coming out I pulled the lid off and noticed a nice krausen head, so there is fermentation going on. I am using a 6.5 gallon bucket and I have 5 gallons of beer in so I am not sure if that is too much headspace...

I brewed a beer this last weekend and had to use One of my plastic buckets to ferment in; I usually use 6.5 gallon glass carboy. When I use the glass carboy all of my ales go crazy during fermentation, I mean it gets all the way up the tubing and into my cup of star san. When I put this last...

Just made 10 gallons of an arrogant bastard clone and I may have put too much chinook in at the boil....3 ounces at 60 minutes. When I went to taste the gravity reading it was super bittey. The carboys are now in their third day of fermentation. Is there a way to mellow it out? Vanilla bean...

I have been putting the probe in a glass of water to make sure the temp stays accurate and to save the compressor..... This is in my keezer. Does anyone else do this?

I am converting a chest freezer to a ferment chamber. I have the regulator etc. my question is this; Is it necessary to have a fan in the freezer to circulate the air and if so why do I need to do this?

Swirl swirl swirl got it. The yeast layer does look a little thicker. I have it in a 2000 ml erlinmyer. Thanks!

Sorry if there is another thread answering this question. But I made a starter last night with wlp001 and I noticed the yeast settled a little early.... Like this morning. It smells fine. Has anyone else had this issue. Did I not aerate enough?

I did the exact same thing on my last brew which was a couple of weeks ago. I ended up making another quick starter (I only gave it about 6 hours before pitching it) and everything worked out. I was hesitant to re pitch since i saw a krausen and the airlock going but figured I would rather have...

Does anyone have a good recipe for firestone's solace?