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I was listening to a podcast on nano breweries the other day and heard a guy talking about he approached this issue. He could only afford plastic conicals that had no jackets or cooling capabilities built in. His solution was to have stainless steel boxes built around the fermenters. He...

My suggestion for next time is to follow this temp profile for fermentation. Pitch at 68F and hold for 2 days. Then set temp controller for 80F and use a heating element (I use a ferm wrap) and let it sit for 3-5 days more at this temp. By Day 4 (of 7-8 total fermentation days) I'm usually...

Bump -Still looking for an answer.

So I've read through a lot of the side by side conversion threads that have popped up over the years and can't find an answer to this question or anyone that has tried what I'm thinking. I currently control fermentations in my side by side by using the freezer side of my fridge. I can do 2...

I use WLp565 which is the white labs equivalent of 3724 (DuPont strain). My temp schedule is: Oxygenate and Pitch at 68 and hold for 2 days. Day 3 I set the temp controller for 80F and let it go. My controller does heat and cool so with an electric fermwrap Im up to 80 in 12-18 hours. It...

That's my understanding too... Look http://www.mrmalty.com/white-labs.php If you look at 565 on the link above it lists its the DuPont strain and that the wyeast equivalent is 3724. Also read both the descriptions on the yeast co's respective websites. They both describe similar results with...

Does this strain not produce a lot of hot fusel alcohols when started above 70? I typically use White Labs 565 on Saisons at about 1.055-1.060 follow this process: 1 tune in a 1 liter starter for 12 hours on stir plate. Aerate 20 minutes with aquarium pump and stone and then Pitch at 67-68 F...

Kegged the beer couple days ago so I'll post pictures as soon as I can. The post about pale malt was from Wayne on the first page of this thread... He says when he worked at Sandlot and they first brewed Blue Moon they used 50% Two Row Pale Malt and notes that they used Great Western at...

I just made a batch using WLP007 Dry English Ale. Started fermentation at 62*F and ramped up to 68*F after 3 days. The cooler temp was to keep the esters in check... it tastes just as clean as Cal Ale using this temp and it finished fermenting quicker as this is a highly flocculant yeast...

I don't know if these two bits have been shared but: 1) I just got finished reading the chapter on Witbier in "Brewing with Wheat" by Stan H (published by brewers publications). It has a short interview with Keith Villa (creator of Blue Moon) who gives a little bit of information regarding...

Somebody may have already brought this up but one thing I am noticing as I re read all these posts about recipes for this clone I notice many of us (including myself) have been using domestic two row as our base malt. If you're like me you may have noticed the two row is creating a beer that is...

Am planning my brew day for tomorrow and I went to the blue moon website to find additional info to combine with Wayne's recipe suggestions from the original brewery. Here's from the blue moon website: Malts: Pale, White Wheat, Oats Hops: Blend of Imported and Domestic Our Twist...

Honestly, I'd make a pint size (500ml) starter of something fairly neutral such as WLP001 "cal ale" or wyeast equivalent. You don't need a huge starter, as you just want to wake up the new vial of yeast. You're not trying to grow more at this point. That amount of starter active yeast...

Will the perlick's with the flow knob help the problem or would I still need longer lines? How long are we talking... 15'...20'?

Yes I am fully tapping the picnic faucet. I tried a different approach after two pints of foam. Turned off gas, bled pressure through relief valve, reset reg to 10 psi, and then turn gas back on and served. Nice slow pour, carbonation stayed in solution and I got a good head. Beer tasted...

Ok- so I still need some help as I'm a bit lost now. As I stated in original post, I started this whole process by kegging a Hefeweizen and sticking into chest freezer with temp controller set to 40-41 degrees. I set the regulator to 30 PSI and left for 48 hours. I then turned down to 12 psi...

So if I am reading this correctly, to serve with my 5 foot lines I will need to set pressure down to 4-5 psi and then raise back to 12 psi when not serving so the beer remains at correct carbonation based on my 40 F freezer. Is this correct? Sounds like it'd be easiest to get some 10 foot...

Let me preface by saying that this is my first time kegging and I may just be freaking out because its new and I don't know all of what to expect. I kegged a hefeweizen on Wednesday night so about 3 days ago. I followed common advice that I've read here: Santized keg. Checked for leaks...

Looking to buy 2-3 Ball Lock Corny Kegs. I'm located in Nashville (37135) if you can ship.

I'd be interested in purchasing 2 kegs if you can ship up to Nashville. 37135 Let me know