Last Activity:09-30-2014 10:58 PM
5 Likes on 5 Posts
Posted in thread: Just got a free cooler? Will this still work for a mash tun? on 09-26-2014 at 01:05 AM
Picture would help I don't have a hump in mine but I've always tilted it to get all the goodies
out that shouldn't be a problem welcome to the world of all grain you looking at batch
sparging? Sent fr...
Posted in thread: Open Fermenter on 09-26-2014 at 12:55 AM
Kegs are still slightly bubbling so looking like I will either get the fg down to a drinkable
level or I have an infection of some kind but since both are bubbling at pretty much spot on
the same rate...
Posted in thread: Open Fermenter on 09-24-2014 at 02:10 AM
Yeah I've heard different reasons for the open/shallow fermenter but they've all agreed that
there should be a different flavor profile I'm just not completely sure it carries over to the
Posted in thread: Open Fermenter on 09-23-2014 at 02:58 PM
Pitched a pack of muntons gold yeast (my emergency go-to yeast) in each keg and almost
immediately the kegs started off-gassing. It was actually shooting foam out the gas post on
both within a couple ...
Posted in thread: Open Fermenter on 09-23-2014 at 12:40 AM
Just read the above it should say secede not succeed.Sent from my iPhone using Home Brew
Posted in thread: Open Fermenter on 09-22-2014 at 08:50 PM
I should mention that playing with brewers friend with the numbers I got that this beer went
from an English special bitter to pretty much a Scottish 70 shilling (on the sweet side of
that). I take th...
Posted in thread: Open Fermenter on 09-22-2014 at 08:41 PM
**UPDATE**Ok a lot to go over including I think the failure of this experiment. Beer was very
underattenuated at 1016 I roused the yeast gave it a few more days and kegged but it remained
at 1016. Tho...
Posted in thread: Open Fermenter on 09-16-2014 at 07:49 AM
Had to look up what exactly a commercial milk cooler was but if you can control temp in those
things looks like it would be an ideal commercial open fermenter, get a couple going with a
good top cropp...
Posted in thread: High attenuation with Windsor on 09-12-2014 at 10:04 AM
I just used it and it came out with low attenuation og 1042 and gravity after a week was 1016
(I roused the yeast hoping to drop a couple more points) I've been using Nottingham solely for
the last ye...
Posted in thread: Open Fermenter on 09-11-2014 at 04:20 PM
I'm only trying an experiment on things that have been done for centuries I know some pros
still do this as well. If this does work out I'll be looking for a SS pan like the one posted
on the first pa...