Recent content by Plan9

Did this cider dry out, or did the caramelization leave unfermentable sugars behind? I made a burnt mead and it was very sweet, but it was high ABV and my yeast may have pooped out.

You have a good point there. It was a very soupy mash and there was wort left over after the carboys had been filled. Something is probably off in my equipment profile. Next batch I will do all my math on paper, measure boil off and dead spaces. Then if I see a change I can adjust the...

I have a bad track record of my OG ending up about 10 points less than Beersmith is expecting. Even with lowering the efficiency to 65% I wanted to describe my system and process and see if I can get some advice on what I may be doing wrong, or over looking. The system is a single tier, 3...

It's 82 degrees back here in Orlando today. ;) Congrats though :mug:

I'd like to build a new fermentation chamber out of what I have laying around. Hoping for some review to see if I'm over looking some obvious problems. I have a dead 25 cu ft chest freezer and a working Sanyo 4912 mini fridge that I currently use as a kegerator. My thought is to build a...

This spring I planted two rhizomes too close together and they grew intertwined. Wouldn't be a problem except one is nugget and one is cascade. Now I have a mixed harvest. Now that they are done for the season, can I dig one up and move it? Would it be better to wait for the spring? FYI...

Can any of the automated systems use RTD temp probes? I'm considering upgrading from PIDs and would like to reuse what I can.

That makes sense. Thanks!

This has probably been covered already. When building a fermentation chamber most people use rigid foam with an R value of about 5. What about using fiberglass which has a rating from 19 to 30?

I have an all brett beer that I want to keg half and bottle half in corked belgians to let it age. I know I could prime the bottles and let them carb naturally, but since I have a keg set up, why deal with all the sediment? I guess the two questions are... 1. If I force carb, transfer...

There is also a homebrew shop in Sanford. It is at Magnolia Street Market. Sorry, I don't have a link.

I made a batch of this today. 10 pounds of clover honey cooked down until it looked like milk chocolate, and and puffs of smoke instead of steam. I don't know the exact amount of water I added, but I filled a 3 gallon better bottle. After stirring it with a drill stirrer I got an OG...

Yeah, I way overdid it with the coffee. I just tasted like cold black coffee. Age did not fade it. If I were to brew this again, I'd probably cut it back to a quarter pound or so.

Entered :mug:

username: Plan9