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I'm looking into a fridge to ferment. The wine fridges keep popping up for sale. The size is good, bottom is flat, but that glass door?? And I question the insulation. I think it would be convenient to see inside. Any thoughts from the experienced brewers? Thanks for the reply, bob

I'm looking to get a mini fridge, hook up an inkbird and hopefully make life easy. Hopefully. Does anyone have a mini that has a flat bottom that will hold a ferment bucket? Seems all the mechanical stuff on the ones I have seen are on the bottom...screws up the base. I have searched the...

hey all, having just moved from the northeast to South Florida i have been scratching my head thinking about fermenting. I thought it would be easy to just get a small fridge and I'd be done. My research on here, you guys are informative, leads me to believe fridges run to cold without an...

When you guys use brown sugar is it the Domino brand right from the supermarket or LHBS? What is the difference if thats the case? Thanks all.

Not familiar with that?

What the heck do you ask guys like Mike Kane? Or any other brewer? Hops, grain? I always feel like an idiot....I'm a home brewerrrrrr. They are so beyond me and my 5 gallon bucket. I love looking, when I was there the yeast was just cooking, pouring out good stuff into a blow off bucket. ...

I came across these packs at a salt water expo show and bought one for my fishing trips. There are 2 types, a 0 degree bag and a 32 degree bag. They are designed to keep things frozen or just above freezing. Perhaps they would be a help to you swamp cooler guys. Nu Ice. http://nu-ice.com/

According to OhCrap black and tans are ordered in the pubs but are called "specials" due to the history. Guinness and Smithicks

OhCrap, question for you, there was a discussion on black and tans in another thread. Having been lectured about black and tans by my wife, that no Irishman would ever order one, whats the feeling on the topic in the Emerald Isle? Good luck with your venture, Happy St Patrick's Day!

From what I understand, black and tans are not a good thing to order in Ireland. A moniker given to Brits in a contentious period in Irish history. I'd love to hear Oh Craps view on black and tans.

Now I must brew in my better bottle just to see the show. I'm a noob so seeing the brown and green stuff would be part of my learning process. Sounds like a plan.

The black one was a pain trying to line up. A view of the bell is tough due to design. The red one works better but really locks up when it seals the cap, and you have to play around to get it to release.

My irish red settled nicely at 1.016, time for bottling. Prep went smoothly, sanitized everything, transferred to the bottling bucket. I handled the priming mix a bit differently this time. The last (my first) i didn't get a good blend so this time I poured it in in stages, and gave a real...

A brew house on George St, downtown, park at the deck on Church St. They had 9 beers on tap, really good stuff. I am partial to the Irish Red, very drinkable. Closely followed by the Elmes and Moonlight. Worth the trip. Left with a growler of the Red. Moonlight Kölschbier German Kölsch 4.4%...

I have to add when i brewed that beer. I transfered to secondary as well. Just for the experience, fermentation seemed to kick back in. I let it go for a week in secondary.

Does anyone have this happen? I have 2 cappers both on new, or little used side and they both do this.

All we can do is hope they're happy! I'm sentimental, she is not, I have a Dallas Cowboy, St Louis Cardinal, Rt 66, a "Pig's Eye" (my first glass from a LHBS), a couple yearly issue from a brew pub in DC, and an Appalachian Brew Pub pint, all near and dear. The Yuengling pints are the first to...

So using the formula you can figure what it actually is, but I'd also need the yeast FAQ to know what it should be, right? I spent some time last night reading White Labs yeast info, it was interesting, really. I found myself looking for recipes based on the yeast I could use.

Begs another question, attenuation? The amount of sugars that the yeast consumes in the wort?

got ya, with the finishing hops