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I have an immersion chiller that I would like to use in a pot of boiling water to run my wort through with my march pump while mashing in order to maintain temp and clarify the wort. Has anyone ever tried this? I brew all grain in 5gal batches with a picnic cooler mashtun.

I would like to try brewing a beer and cooling it down to like 90 deg in the kettle, transfer to the carboy, put it into my fermentation chest freezer, take 2-3 hours to cool it down to 68ish deg and then pitch yeast. Does anyone think that this will pose a problem? Thanks

The first beer I did with oak chips was awful when I tried the first bottle, the oak flavor was way over the top. After about 5-6 months the oakiness really mellowed out and I had a nice Firestone Walker DBA clone. I suggest waiting on this one.

That is awesome and the sink in the brewing area really makes me jealous. But really, Footloose?

Decided to be impatient with my chilling of an IPA yesterday and threw a sanitized bottle of frozen water in the pot while also using my immersion chiller. Problem is I think there was still some of the glue left to fasten the label left on the bottle. I fastened a sanitized hop straining bag...

Since this legal deal is ongoing let me ask this. We have an event where I wanted to share a corny of IPA with my co-workers, the venue said the only way to bring our own beer is if it is donated with a non-profit charity getting the proceeds. I plan on charging $1.00 a beer and donating the...

Yep a chiller is one of the best investments you can make if you want your brewday to go a bit faster and easier.

Temperature is the key, you need to be near the temp required by the yeast, in fact 3-4 degrees lower than what the yeast manufacturer recommendeds would be ideal since the fermentation temps will be a little higher than ambient temperature. The dampness shouldn't be a problem as long as there...

Gotta love it...congratulations on a healthy fermentation.

Second kegged beer is now corbonated just the way I like it. I will not be drinking it for at least a month or two. What is the best way to store it? Room temp? serving temp? Under pressure or with the gas line removed? With all pressure relieved or with carbonating pressure or serving...

If I dry hop an IPA at a lower temperature thatn the primary fermentation? Here is some information on the brew, 1.065 OG 1.013 FG, primary @ 68 degrees for the last two weeks yeast was/is WLP 051 California Ale yeast. I basically want to keg a prior beer and put it in my chest...

Temp seems high for a Lager. Or is a Coopers Lager something different?

Patience is one of the main ingredients. As long as fermentation is taking place IMHO I would not want to speed up or slow down the process. The yeasties are better brewers than us all, give them wort and keep them within temp range then let them do work. Revvy beat me to it, same idea though.

Boise is right don't pour it back in, I always have a taste of mine. It will give you a preview of the taste:mug:

How much and what kind of yeast did you pitch? For an ale yeast pitching @ 55deg seems really low especially if you only pitched one vial/package. If you made a starter the extra yeast could help with fermentation. Also, what is the temp of the beer while fermenting if you are considerably...

Probably more than I should. Not as much as I would like:rockin:

That right there...is a good time!

I used SS braided and have never had a problem, about ten AG batches.

7 days with the dry hops and then into a keg or bottles. Thanks guys.

Nice looking stand. I'm with jester keep up with the pics. I am planning something similar and need to see builds like this happen to keep the creative juices flowing.:rockin: