Recent content by player2ma

Looking to buy fermwrap for a reasonable price if anyone has one they don't use.

The write up on making candi sugar is awesome. I'll definitely be giving that a try.Thanks

My next brew is going to be a Belgian Dubbel, which calls for 1 lb of candi sugar to be added to the fermenter after 1 day. How exactly is this done? I'm guessing you don't just dump the hard candi sugar in

+5 Pliney clone +5 Strawberry Blonde +5 Munich Helles Lager =16850.5

Well I see I started a healthy debate on this thread

Is it just pitching at a higher temp that can give off flavors?

So do you crash your starter prior to pitching or just keep your starter <50 deg the entire time?

Thanks for the info, I've seen a couple different things about pitching at around 45F then letting it come up to temp. Seems like fermentation would take a lot longer to get started doing it this way tho. I'm gonna go with pitching @ 65, then slowly bringing it down to 50F

I'm doing my first lager this weekend and had a question on what temp my starter should be prior to pitching? And if it is a cooler temp, keep it on the stir plate at the lower temp or just lower it prior to pitching?

I'm doing my first lager this weekend and had the same question. What temp should my starter be prior to pitching? And if it is a cooler temp, keep it on the stir plate at the lower temp or just lower it prior to pitching?

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Looks really sharp man, gives me some inspiration to get off my a** and get mine started

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Thanks, but would really prefer a 10 gal. Looks like I'll probably just suck it up and build one.

PM sent, interested in the HLT/MT set.