Recent content by thecolin

I think I've got everything sorted out, I just had a few questions. I've got a 5 liter (1.3 gallon) glass jug fermenter, to which I'm going to add 3.5 liters of water and 1.5 kgs of honey. Beer smith gives me and OG of 1.123. I've got an activator pack of wyeast 4184 (70 billion calls)...

I always like to understand why I shouldn't 'F' with something, because maybe the conventional wisdom is wrong. I'm not saying that's the instance in this case, I'm not out to prove anything. If I wasn't open to the information, I wouldn't be asking. But until I have what I feel to be complete...

I understand that's the general consensus, I'm just trying to understand where the oxygen comes from in a sealed fermenter. I don't really understand oxidation yet, and I'm trying to get a better grasp on it. :mug: Also, you mentioned that mead makers stop degassing once 2/3 of the sugar are...

I've thought about that, but once fermentation has started, isn't the top of the fermenter full of CO2 and the oxygen has been pushed out (since CO2 is heavier than air)?

So I've never really seen this mentioned, I'm curious if everyone else does it. When I started out, I wasn't getting complete fermentation, I tried all the standard solution with no results. The only thing I've discovered that really works every time is swirling the fermenter to expel all the...

I've recently made an IPA with 500 grams (just over a pound) of really dark chestnut honey (added at flameout) with excellent results. I would imagine a lighter honey wouldn't shine through too much, no matter when you add it. So I suggest shopping around and getting something with a really...

I'm a fan of la Chouffe. But I'd be interested to try something from Struise.

So it looks like my patience has paid off. A few days ago, full on fermentation suddenly kicked in pretty strong for a good 24 hour period. It was pretty out of the blue, given that there had been next to no activity for over two weeks before. I was worried there was some sort of infection that...

That would be really useful, thanks.

I only wish that were true, in fact I'm a part time welder, full time general metal worker/office administrator/father. And I'm trying to do all of it in Italy in a language I am still learning. In other words, my welding needs a lot of improvement. A lot of the welding we do at work is pretty...

Thanks kladue, that's useful. Getting some of the smaller finishing tools for a dremel might be useful as well? I've been trying to teach myself how to do high gloss finished by hand in my spare time (since it's not something we do for clients). Fermenter with an inside mirror finish anyone...

Thanks for the info. We do a fair number of oil/water tight welds for machines and oil cooled transformer cases that need to be perfectly sealed. But those are big enough for six people to stand inside, welding and finishing the inside of a 20 liter fermenter is going to be a bit more annoying...

Does anyone out there have any tips or resources on welding stainless for brewing? I've got an industrial welding shop, we work on various metals from about 1mm to 5mm thickness, so equipment is not a problem. Almost all of the stainless we work on is AISI 304, which as far as I understand, is...

Alright, thanks for the advice. From what I've seen, you seem to have an excellent philosophy when you brew, so I'll do just as you said. (as I said, first time poster, long time lurker)

Hi everyone, first time poster, long time lurker. I've got an IPA (canned extract from Blackrock) that's been sitting in primary for about three weeks. I started off with an OG of 1.050 and I now sitting at about 1.019. I've added amber malt instead of sugar, plus another 500g of chestnut honey...