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i decided to buy a ceramic heat emitting bulb, like for what you'd use for a reptile tank. the plus is that there is no light emitted, only heat. it's only 100w, but i'm betting it will get the job done eventually. reptile tanks are usually non-insulated glass, and open-top, and i know temps...

right, but I'm trying to ensure the wort I'm fermenting is at 124F, not just the air temp. thats why i submersed the probe in the water. make sense, or am i crazy? Also, why the steel coffee can? does that help radiate the heat or something? or is it more for safety?

thx for the responses guys. the fermostat isn't the issue really, i think it's the cheap space heater. i have the temperature probe submersed so it's registering the water temp at 82F, not the air temp which is likely a lot higher, and thats why the space heater must be shutting off. i...

thats a cool idea! can you achieve high temps up to 124F though?

I have a 7 cu. ft. freezer and a fermostat, with a lasko 200w space heater. i'm trying to heat the chamber to 124F for a lacto fermentation, but the space heater must have an overheat protector because it keeps shutting off at about 82F. any ideas for how to heat to 124F?

yeah i know what you're saying, but with the sour mash you run the risk of incorporating other sour bugs and nasties, not just pure lacto. i'm happy to pitch a clean pure lacto strain and add the one extra step. agreed on the sour punch of pedio, but that takes too long! i want some quick souring!

the effect i was going for was to blast an initial souring with the first lacto pitch, then allow the second pitch to sour anything else possible while the sacc fermented out the sugars over the next few weeks. I just wanted to know if anyone had done anything like this before because if it's a...

Had an idea and wanted to see what others' thoughts are. I'm planning a pseudo-Berliner: mash/sparge and collect 5.5gal wort. cool to 130F pitch pure lacto hold at 130F for ~48-72 hours boil for 15-30 mins cool to 70F pitch white labs wlp630 berliner weiss blend so, good...

Just wondering what negative effect(s) might be noticed upon lagering for only 3 weeks? I planned to brew a dark mexican lager with WLP940, but need to have it ready on March 1st. This would allow me ~7 days to ferment at 50F, a few days for d-rest, and ~3 weeks for lagering at 34F. I...

Does anyone know of a store/website that sells a pre-made hopback?

That sounds sweet! Save me a bottle!

Just bumping this thread to see if there's anyone else interested in this competition. Got my recipe all ready to go...

Looks like Mike at Artisan Homebrew in Downingtown PA and Jean the brewer at Iron Hill West Chester are putting together a fall seasonal homebrew competition! Here's some details about it: http://artisanhomebrew.com/ Last year's Gathering of the Gourds at the brewpub in West Chester was...

i understand that sterilization isnt necessary, but in my mind its fairly simple to do, and more effective than sanitizing, so why not. But now i'm not so sure about it if the bottles keep smelling this funky. will it effect the beer?

So after I attempted to sterilize my un-labeled bottles, and they all ended up smelling like burned glue and paper, I got some new bottles and baked them at 350 for 75 minutes. I wrapped the top of each bottle with a piece of aluminum foil. After they cooled, they all smelled like some kind...

Anyone know where to buy these in the USA? I've been searching on google, and only a few sites in Australia/New Zealand and England come up. What about in the states? I'm looking for the WHOLE LEAF hops not pellets.

Ok, so maybe its when yeast is really "happy" it takes a while to settle? I hope thats the case. I'm just getting really antsy to get this thing in the secondary with some dry hops. Anyone know where in the US to get Nelson Sauvin whole flower hops?

Ok, so it's been 8 full days of krausen and it shows no signs of falling back into the beer. Is it because its in a carboy with massive blowoff tubes?

yeah, i guess you're right. i just wanted to get a head start on clarifying the beer, plus i need the carboy space ;)

Is this a bad idea? I want to move my 4 day old IPA (OG 1052) to the secondary, but a huge krausen is still on top. Should I wait until it recedes?