Recent content by tvtoms

Oh ok great, good to know. Last time I used nottingham was the only other time I'd used it, and I didnt even stir it in. It came out ok, just on a less alcoholic version of this same brew. Once I got the bucket into my fermentation box it's come down pretty quick to mid 60's. Would be...

I did a mini mash kit from Austin homebrew supply today and included their alcohol boost packet. I wound up with an OG of 1063 and pitched 1 packet of Nottingham dry yeast onto it. I let it sit there for 10 minutes or so, then stirred it in and set it in the fermentation chamber where I'm...

Today I did a mini mash and a metal whisk proved to be really handy. For stirring the grains at the start to avoid doughballs. Also to stir in and dissolve the DME and LME to avoid scorching and clumps. Worked really well and fast compared to the spoon. Just a few good strong turns and back on...

I think you are ok to wait 1 more day, and if that doesn't do it, go grab the fermenter and rock it back and forth until you get a few bubbles showing. I did that last week after waiting a couple of days with no signs of fermentation. In my case though, I'd pitched some slurry saved from a...

I have the older one as well and really love it, even though I use it as a primary and don't use the spigot much. I've got it set up right now to receive a kit that's mashing in the oven. I'm using harvested yeast and yeast nutrients for the first time, so I wanted to make sure I had that extra...

It was my first time using Nottingham. The yeast cake was more like cement on the bottom and I didn't use any whirlfloc or anything else, so I was really happy.

I've done both and not noticed a difference. I sprinkled Nottingham on top and left it there last time and it worked really good.

Here is another good yeast washing video I bookmarked from here at some point. http://billybrew.com/yeast-washing I'm getting set to harvest some myself tomorrow for re-use next weekend.

Good luck on your brews! I've got one ready to bottle right now, another on deck, and a third coming in the UPS truck tomorrow. :mug:

That sounds great. I shoot for 68 for pitching and main fermentation temp and so far so good with several yeasts.

People may ask what strain of yeast, wet or dry, did you make a starter, was it active as a starter and what was the temp of the wort when you pitched and other details I'm forgetting. I can say with the dry yeasts I've used without starters and wort temp mid 60's to 70ish, they sometimes take...

Whatever you do, remember.. pronouncing it "wert" makes it chill 15% faster. If you make the strangely common error of pronouncing it "wart" (sponsored by compound w?), you will have errors on brew day. Just a tip, hehe. I'd probably grab one of my submersible pumps from my hydroponics hobby...

I have a wireless remote thermometer thing and I keep the "outdoor" sensor on top of the fermenter. Not perfect but all I need to see is when the temp starts to rise and go replace a frozen bottle.

I actually put my swamp cooler tub in the huge box that a 42 inch tv came in. Two swamp cooler rigs fit like a glove with a bit more room for coffee cans with ice bottles in them, or blow off jugs if you needed. I swear it's like a free double fermentation chamber with the purchase of a plasma TV.

I'll +1 also because I've done it that way before (adding half extract at start and half at end) and it's come out good.