Search results

So I really like the concept behind Gabrew's Apartment Toolbox e-BIAB. https://www.homebrewtalk.com/f170/apartment-brewing-ebiab-all-toolbox-system-303247/ I don't like the whole pump next to all the electronics thing though... So I was thinking of starting with something like this...

I'm using an STC-1000 PID for my keezer and fermentor. I have some time so I'm going to rebuild the two control boxes (adding a 10A fuse and putting them in actual housing instead of ziplock boxes). While I'm at it, I figured I would install a constant but adjustable 12VDC output to control...

Made a lager that doesn't seem to have ever started fermenting. Going to check the SG one more time, but unless I measured wrong last time it hadn't moved since going into the fermentor. I realized after dropping the yeast in that I hadn't actually popped the Wyeast nutrition packet. I...

I've been doing 5-gallon mini-mash batches with a propane burner, cooled with IC, out a spigot to a better bottle fermenter (one long primary), into a 5.0 GE chest freezer for temperature control, and then into a keg held in a 7.0 GE keezer when ready. I live in apartments, move frequently...

I currently use drilled rubber stopper to hold the blow-off tube on my better bottle and to hold air-locks on my 1-gallon jugs I'm using to ferment smaller batches. The stoppers keep sliding into the neck of the bottle and are then a huge paint to get out. Am I just pushing them in to far? Or...

I know there are tons of posts on this, but I just wanted some reassurance for my specific scenario. Floating thermometer broke at the end of the boil around when I put my immersion wort chiller in. Not sure if I dropped the chiller on it or if it broke from shock from coming into contact with...

Random, but anyone happen to be familiar with fermenting cassava? Would cassava even ferment? My guess would be that it requires external enzymes from a malted barley similarly to corn, but I don't know. What kind of flavor does it impart? Any?

With the popularity of long primaries vs transferring to a secondary, what's the reason to transferring to a secondary for dry hopping? Why not just throw the hops into the primary after fermentation is mostly complete?

I have some stuff brewing in my fermentation chamber. I use the long primary then bottle/keg method generally. At the end of the month, even the youngest will have been in there for two weeks. A few of the brews will be ready for kegging/bottling and I want to cold crash them for 24-48 hours by...

I want to test out a few recipes with 1 gallon batches and had a few questions about using and harvesting the yeast. I have two recipes, one using a White Labs liquid yeast and one using a Red Star dry yeast. 1) Anyone heard of Red Star? It's a sweet mead yeast and was my only option at the...

I've got a small 5 cu ft GE chest freezer I've turned into a fermentation chamber. It's all set up with temperature controlled cooling, but I need some gentle heating for the days when the temperature actually drops down below 60 F. I guess a simple lamp and ceramic heat bulb would be one route...

Can over-carbonation lead to an off-flavor and aroma? I've had an off-flavor arise since kegging a batch and the only two sources I can come up with are over-carbonation or oxidation.

I tried my first mini-mash yesterday. I did the mashing in two gallons of water on the stove sparged with 1.625 quarts of water. Then all that went into a large kettle on an outdoor burner with another three gallons of water. Brought to a boil and added the LME then proceeded as normal. Once...

I can't ever seem to find a good vendor that I can count on for things like vials, beakers, flasks, etc. They all either have a poor selection or cater to larger clients who are buying in bulk...

I've seen the calculators and such, but I'm trying to figure out how they come up with the volume they do. I think I understand the first part of wanting to pitch proportionally to the density of sugars and the volume the yeast will be spread through and that the 0.75 constant for ales and 1.5...

I've seen the calculators and such, but I'm trying to figure out how they come up with the volume they do. I understand the first part of wanting to pitch proportionally to the density of sugars and the volume the yeast will be spread through and that the 0.75 constant for ales and 1.5 constant...

I bought an IPA kit which came with two packs of Wyeast liquid yeast. I'm assuming this was to avoid a starter being required? If I want to make a starter, I can just save one pack for another brew, yes?

Supposedly you need a permit from the Department of Public Safety Narcotics Service to buy an Erlenmeyer Flask. Part of the permit includes signing a "Consent to Inspect" which gives my consent "to inspect the area of intended use". Does this really apply to home-brewers trying to make a starter...

I ordered two recipe kits, but they've been sitting around for a week or two due a lack of free-time to brew. I put the hops and yeast in the fridge, but the grains were left at room-temperature...

So I've done two partial-boil extracts. Got a new 10 gallon kettle, a propane burner, a home-built wort chiller, and a Winter IPA extract kit. Since I'm using new equipment and my instructions are written for a partial-boil, I just wanted to clarify some things and make sure I'm not missing any...