Recent content by poisonpeacock

I'm in.

reply.

I brewed what was supposed to be a Flander's Red on December 26th, 2011. My mash efficiency was low and the color extraction didn't seem right. At the time I didn't have a mill and ordered my grains crushed together in one bag. So, not sure if the problem was the grain or my process. Either way...

...just brewed a Saison (OG 1.065) this weekend. I pitched a little over a liter starter of 3711@67degF (which is around the ambient temperature in my house). After a couple of days of vigorous krausen, the temperature has climbed to ~76degF just from the activity of the yeast without temp...

I'm in. :)

thanks. that's what I figured. I had low attenuation on my last two ale fermentations and figured it was my mash temperature. I single step infusion mashed at 149degF for this one...looks like it's going to attenuate really well. Plus my newly built ferm chamber dropped the wort temp like a...

I'm In the process of fermenting an all-grain Schwarzbier with an OG of 1.052. I pitched Saflager W-34/70 (2 packs) @ 65degF on Sunday afternoon. By the time fermentation started,early Monday morning, I had wort down to 55degF where it stayed for about 12 hours. At which time I decided that was...

pitched 3711 on like 8-07-11... ...after 8 weeks in primary, I transferred to secondary today. hydrometer reading at transfer was 1.037-8. that's only about 65% attenuation. tastes great. not cloyingly sweet and pretty balanced. I can't imagine i'm gonna squeeze much more out of this...

i didn't use any receptacles. I just replaced the mini-fridge thermostat with the stc-1000. I guess that doesn't keep me from wiring a single receptacle for the fan. any way to wire it directly into the circuit?

I should probably be able to figure this out from the info in this thread but I'm totally out of my element. I had an old mini-fridge in my garage not in use. I adapted it into a fermentation chamber using mostly materials I had on hand plus an stc-1000 and some polystyrene insulation from HD...

should I worry about over-attenuation with 3711? I wouldn't want to go below 1.020... which is about 79%.

oxygenation via agitation of chilled wort is all. this is my first HG brew and first stalled fermentation. perhaps a more efficient form of oxygenation was called for... also forgot yeast nutrient. both will be considered more thoughtfully in future. The 3711 sounds intriguing. I'll look into...

I smack pack was added to 1L starter and at high krausen pitched into 2L fermented and decanted. pitched at room temp. aerated at transfer to ferm...vigorous carboy shake for several minutes. grain bill is... 18# 2-row pale 1# caramunich 1# special b 1# dk choc 1/2# black 1/2# roast barley...

bulk of ferm was between 68-70F... I've roused twice and warmed to about 74F over last 4-5 days to no change. yeast just drops back out of suspension with no change in gravity. it's currently at around 73F. don't want to go too warm... want Belgian character but not overwhelmingly bananafied...

Hi, I'm new to the forum. I started brewing all-grain bacl in the mid-ninties but have been away from home brewing for a decade. I love HBT and wish there had been a resource/community like this back then. I have an all grain Belgo Imperial Stout in glass carboy primary for two weeks. mash at...