Recent content by TheBaconator

Good point, I'm fermenting in buckets/carboys, a nicer fermenter would be great.

Hey Yall, I got a crisp $100 bill for my birthday and am looking to spend it on homebrewing equipment. I'm currently brewing all-grain in 10 gallon batches and have a kegerator that fits two corny kegs. I've got a 30 gallon mash tun with a false bottom, copper coil wort chiller and...

That sounds fantastic! I think you'll get floral from the hops and tangy from the citrus. But basil or lemongrass sound nice with that. Maybe the lemongrass would blend in and be a little less obtrusive. I've had good basil-citrus beers but its a delicate balance.

So I accidentally bought the wrong thing. I've got 20 feet of 5/16 bevlex gas line that I planned to use as beer lines in my kegerator. I know I should be using 3/16 bevlex for that purpose. Can I just use the 5/16 anyway or is there a reason to use the smaller lines?

After a bit more googling i seem to have found my answer in this post. https://www.homebrewtalk.com/f51/looking-food-safe-materials-mash-ton-316837/ Thanks for the help podz!

I managed to get my hands on one of these from a friend for $10. When I mentioned turning it into a mash tun to the proprietor of my LHBS he mentioned making sure the plastic was safe and heat/acid resistant. Apparently plastic milk jugs are food safe but if you ferment in them you get weird...

Has anyone tried mashing in them? Interested in making a mash tun out of one I picked up but want to make sure the plastic is heat/acid resistant.

Your recipe overall looks fine. You may need a lot more pumpkin. I made a 5 gallon pumpkin saison with 4lbs of pumpkin in the mash and I couldn't taste the pumpkin in the finished product at all. You can check out my recipe below. In designing great beers Ray Daniels mentions the rule of...

Yup, that's what I use and it works for me. http://www.amazon.com/dp/B004B4TS1S/?tag=skimlinks_replacement-20

I actually haven't ever brewed with acid malt. I've heard from other folks in my homebrew club its not quite the same as actually souring your wort. Not that it's bad necessarily, think hot chocolate with water instead of milk. They both work, one's just not quite the same. In terms of your...

Is this how it is suppose to look, and should have it been more active? * Looks fine to me. Every fermentation is going to be a bit different. If you're really nervous about it you could take a gravity reading. The stuff that has built up around the edges, should that be scarped back into...

You bottle when fermentation is complete. The best way to tell is have two gravity readings with no change(Although i don't think most people do this). Airlock activity isn't really a great way to judge. You're also jumping the gun a bit to get it bottled. Usually waiting a bit longer in...

If you fermented too hot it would probable ferment more vigorously. In that case you normally get a lower FG but stronger alcohol flavors. So I don't think that's what happened. Fermenting too cold can cause a stuck fermentation but I think your temperature range is within what is expected of...

I'd just give it more time. Airlock activity is not a good indicator of fermentation. It is possible that the airlock isn't on all the way or that there isn't a perfect seal on the bucket(if you're using a bucket). I'd give it at least a week or two and then take a gravity reading. You won't...

Looks great to me. When in doubt you can always run it through again. You can grind it as fine as you want as long as you throw some rice hulls in there.