Search results

For my own purpose I will probably use distilled. This may not be right for other brewers, but for me I can eliminate one area of concern. The extract already has a water profile from the maufacturer so spending a few bucks more to have nutral water is ok by me.

Well I give up. Buying a controller with better instructions in ENGLISH! anyone want to buy this one let me know. I guarantee its never been used!

Yes dual stage would be better, but in my case single works. I only need to keep my chamber a few degrees cooler than my room temp. I just cant understand these &#$%#% instructions!

The rest of the instructions...

I need some help figuring out how to program/use my new Fahrenheit controller. I purchased this from eBay to replace an older Celsius model to control my fermentation chamber consisting of an insulated box, with fan feed air from an ice filled cooler. I would set my old controller to kick the...

To annswer a couple of questions about my experiment. I did not areate much since I used dry yeast, I did shake the fermenters 15 seconds or so prior to pitching the re-hydrated 05 yeast. Yes I did do a blind taste test with the actual bottle number hidden under my pint glasses and my swimbo...

Update coming this weekend after three weeks in the bottles.

Assuming the correct amount of priming sugar as added, and the beer had viable yeast, would having the headspace filled with purged c02 create more carbonation or too much carbonation due to the c02 being introduced where 02 would normally be?

Bigfloyd, I use 1056 liquid or 05 dry, and usually just brew pale ales and IPA's. If it would be a waste of time and beer doing gravity checks, would you recommend a one degree increase every day for 5-6 days, from 62* ending around 68* starting after high krausen? Sent from my MB855 using Home...

A while back I read about someone wanting to fully attenuate a lager by increasing their fermentation temps a few degrees based on the current gravity of their beer, somewhere around 50% of terminal gravity, then raise it a few more degrees when the gravity hits around 75% of terminal gravity...

I was trying to post my original question at a point where I knew my fermentation was over/complete, and was wondering if at that point (completed fermentation) would I get quicker or better carbonation bottling at 10-14 days, or waiting 2 more weeks after the C02 bubbles have tapered off. Sent...

After the majority of fermentation is finished after 5-7 days, C02 bubbles continue to rise and slowly taper off within a few weeks (general assumption not based on any particular style or gravity) Knowing that fermentation was finished, if a beer was bottled while these bubbles were still...

Update: day 6 and the majority of fermentation looks like its done, lots of C02 bubbles still rising. Throughout fermentation so far the spring water batch was most active/vigorous, tap water version a close second, while the distilled version was noticably the least active. I will wait until I...

I have always just dumped pellet hops into the fermenter when dry hopping. I was wondering if crushing the pellets first would be of any benefit? Seems like it might allow for quicker release of oils and aroma into the beer.

In my experiment I used the exact same malt and brewing technique in all three batches, so I am assuming the color has more to do with the water type and possibly water ph, but that is why I am asking because I really don't know.

This was my original intent.

I will update as fermentation continues if I see any other obvious differences. I shoud also add that I have my cheap chinese controller set between 18-19*c

I have a couple of questions about using different water types for extract brewing. I was curious what results I would get if I brewed 3 batches of the same extract recipe using filtered tap water, distilled water, and natural spring water. This has only been fermenting for a few days but I...

I have another question related to adding the gypsum from the instructions. If I do add gypsum to distilled water to accentuate the hops, and the recipe I use has specialty grains to steep, will the gypsum overly accentuate the spcialty grains too leading to tannin like off flavors?

Would this only be a 15 minute boil and i would still add flameout additions?