Search results

Ive never actually timed it, i actually have always taped the probe to fermenter, have used for lagering a few times so temp where probably down to 45ish

Fermentation chamber made with 1-1/2 foam board insulation will easily keep lagering temperatures, chilled with dorm size fridge and fan behind cooling coils. will sell with or without temp controller 150 with controller 110 without

$175 65 Quart (16.25Gal.) Boil Kettle with tri-clad bottom Good Heavy Kettle with riveted handles. Set up for Whirl-pooling with two piece SS valve Blichmann Brewmometer and quick disconnects $125 15.5 Gallon Mash tun with SS hinged False Bottom Three piece SS valve Blichmann Brewmometer all...

How are the pros doin it without getting to bitter when it takes quite a bit longer to cool hundreds of gallons. I'm thinking bitterness calculated from start of boil until you get down into the 180s or what ever the temp isomerization stops

That was my plan to start at 20min just wanted an idea on how to gauge the bitterness

could someone shed a little more light on this next beer i am attempting a session ipa with lots of late and 0 min additions dont want it to be too bitter which is going to be a challenge in it self with such a low gravity beer

Coo,l dont really like the new beersmith though still using the 1.x version. Should i bump all additions up by 10min for bitterness calculation (cause they are all in there for that much more time) or just the 0min additions?

how does everyone adjust there bitterness with 15-20 min whirlpool/hop stands before beginning to cool, was thinking moving all my times up 15min for bitterness calculation in beersmith (eg. 15min addition input in beersmith as 30min and so on for all additions 0min input as 15min). the reason I...

Jipper, You said too much brett did you add it with the currants before the lacto and pedio. do you think it would be advantageous to do a starter for the brett and add it at the same time or just leave less time in between the two pitches . what would you do different than last time to get...

Any opinions, recommendations, thoughts, comments, concerns

Thinking of doing a split batch with kolsch (wyeast2565) and pilsner (wyeast2114) kinda looking for a good balanced slightly towards the malt side but also light and crisp for those dog days of summer, easy drinker was thinkin about something like this 11 gallon batch 1.043 og 4.3% ABV...

Here is a link to another thread on headhunter https://www.homebrewtalk.com/f12/fat-heads-head-hunter-clone-216111/index2.html#post4434619

this recipe produces a great beer. not sure how close it is as I have nothing to compare too. The Headhunter in the bottle is defiantly not the same beer you get in the brew pub. the bottled stuff seems way to bitter and a lot less hop flavor and aroma. Not the same at all. From what i remember...

gravity was stable for about 5 days before transfer, fermented for about a month with an OG of 1.150

Just racked my first melomel to glass carboy for secondary a week ago I used the Lalvin Narbonne Yeast (71B-1122) and a bucket to ferment. Seems that during the transfer I moved a good amount of yeast as there is now what look like about a 1/2 inch of lees on the bottom of the carboy. Given the...

You are right i reacted inappropriately, guess im still a little bitter from a similar bad experience I also had (that ended in me having to demand a refund) .I suppose they have made there own bed

probably lying and has none of your part, would not be surprised at all. I would cancel your order and deal with a reputable retailer. That is what I had to do. May the force be with you.

Thanks for the help could you explain Use campdem for chloramines ? Don't really need to boil water ?

any help would be appreciated, anything,anyone ??

Going to do Curt Stocks Black Currant Cherry Melomel and would like the opinion of some more experianced Mead makers 22 lbs Wildflower Honey 8 lbs Black Currants 12 lbs Tart Cherries 3 gal Water 3 tsp Yeast Energizer/Nutrient Blend (Fermaid-K and DAP) 10 g...