Search results

I Brewed an all grain HAZY IPA on September the 10th, It ended up being a big beer larger then what I anticipated. 2.5 Gallons with OG 1.101. right now FG is at 1.022 I used LalBrew Verdant IPA yeast, pitched whole package into the fermenter and maintained temps at 73F with a fermentrack...

I realized something yesterday when I was bottling up my finished beer. After I calculated how much priming sugar I needed I proceed to boil 16 oz of water and corn sugar and dumped this into the bottom of my bottling keg. It was not until after I was half way transferring from the primary to...

The Problem: Knowing how much beer is really in the fermenter before bottling. Issue: how much priming sugar to add because you don't know really how much beer is really in the fermenter. Possible solution? A digital flow meter that can go inline from fermenter to bottling vessel that can...

I have all the necessary equipment to keg, and bottle and go from keg to bottle... But I have never tried to naturally carb a keg then fill the bottles with my beer gun. Question, if I naturally carb at room temp or even hotter (like 80F) and then try to carb at that the same temp will I get...

Hey guys long time! Busy busy busy. anyway going to actually get back to. Normal life soon and I can actually brew and use fermentrack again!! Anyway I’m going to be out of town on a family trip and want to access my controller from another location. I’m sure this has been covered before but I...

The title says it all. I've never drank it, but I read an article last night that the company is clean out of the drink and can't keep up. Also its more popular than American IPA and apparently some how even guys drink it in public, so it's not a "girls" drink (whatever that's supposed to...

I'm getting back into brewing after a many year hiatus. In the last year I've downsized from all grain, and 5 gallon brewing to partial mash BIAB 2.5 gallon batches. I'm focused more on quality, science, expermentation, microscopy and quality control over quantity. I've been going back and...

Who invented this 5 to 7 day rule for dry hopping? I know that we add hops into a secondary after primary fermentation has ceased, for a few days. And some even do the addition at the very end of primary directly into the primary fermenter. But who set these rules like 5 - 7 days? What if you...

Has anyone started a thread or a place that fermentation profiles can be uploaded and downloaded for sharing? I would like to see what others are doing for various styles, Belgians, and IPA's. I wish the import function on Fermentrack pointed to a database of profiles uploaded by other home...