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UPDATE: Super Kleer KC worked LIKE A CHARM! VERY happy with this magical shell fish goo. Highly recommended! Screw filtering! Clarifying agents are the way to go... cheap, fast, easy, and EFFECTIVE!

You guys are the best!! Thanks for the wisdom. UPDATE: I went to my LHBS, got some Super Kleer KC and dumped that in. We'll see what happens later today... ...from there, I'll just force carb the ****er and be done with it. (till next party) Filtering setup: worst $130 ever spent.

Ok, I've got a party in 3 days with a group of people very eager to drink my finest beer. Trouble is, I have 3 kegs that haven't had enough time to brighten up. So I went out and bought a GE water filter with a 5 micron filter (FXWTC I believe is the model number) and built something that...

Ah yes, my bad... I meant TSS2 2100. It says dual stage, and I understand that controls two seperate outputs (such as cooling and heat) but I'm wondering if I can also be wired to control two seperate environments?

I'm trying to control two envrionments... I'm not sure if this controller will work or not.

image links: http://www.isotopeentertainment.net/IMG_0452.jpg http://www.isotopeentertainment.net/IMG_0453.JPG http://www.isotopeentertainment.net/IMG_0454.jpg http://www.isotopeentertainment.net/IMG_0455.JPG http://www.isotopeentertainment.net/IMG_0456.JPG...

Sorry, I hope the images scale right and don't **** up this thread... :/

Hey all, Here's the goal: I want a dual temperature fermentation chamber. In other words, I want to be able to set one part of the chamber to be lager temp (33-55ish) and set the other to be ale temp (50-80ish). I looked at this thread...

Hey all, I just bought a fridge off CL to attempt this build. It's an older model and it appears to only have one electronic temperature control. The freezer temp is controlled by a manual wheel that dilates how much air can pass between the freezer and the fridge. I'm wondering if I'm...

6lbs pale liquid extract 3lbs wheat liquid extract 2lbs DME light .75lbs carapils .5 crystal 10 .5 crystal 60 90 min simcoe 30 mins simco and citra 15 mins citra and simcoe 0 citra and willamette put into primary, pitched at 75 degrees... used 4 x 6oz mason jars with about 0.3inches of...

I made an IIPA with a SG of 1070. I used CA V yeast that I washed from a previous brew. When I washed the yeast, I ended up with 6oz mason jars with about half an inch of the stuff on the bottom. I warmed up the mason jars of yeast to room temp, decanted the beer, and pitched into the IIPA...

I want it!

Hey everybody, So an update on my frakenbrew: It's come out pretty nice!! I used windsor ale yeast because of it's low attenuation. SG: 1055, FG: 1012. Good body, super sweet, but unique sour caramel-like flavor. It tastes like some form of bastard soda from the 1920s... some old elixir...

qhrumphf, I think you've found the source of the problem! I do use brewing software, and that was a particularly heavy on the specialty grains recipe. Next time I'll do the partial-mash-in-the-oven technique to make sure all the grains convert.

boiled for 90 minutes to have a clearer bitter+flavor+aroma hop separation. I guess this was a problem of putting the water over the wort and it not mixing fully... but I've NEVER had that problem before... hhmmm....

Tested the hydrometer... it reads a perfect 1000 with water at 70 degrees. I just made an American Wheat with the following recipe: -- 6lbs wheat extract --0.5.lbs dextrose 1.2oz various hops. boiled for 1.5 hours, then cooled using copper wort chiller. poured the wort through...

Thanks dude!

I have an idea for a project: I want to buy a side-by-side refrigerator/freezer and turn it into the ultimate lagering fridge. The refrigerator could be set to any fermentation temp (40-60) and the freezer would be set to lager (33-35) Anybody ever done this? I wonder if I would have to...

hahaha... hence, "Mad science brewing experiment." yeah, ok, you're right: there are only a few fermentable sugars. What I'm talking about is playing around with different forms of those sugars. For example, midori is a liquour made mash made from mellons. Instead of sugar I'm thinking...

I'm most interested in the 'experimenting' factor of this... less concerned about making something easy... or super high ABV... What do you think a 5-6% ABV sugar mash would taste like? Alcohol is made from yeast eating sugar... Malt from grain is only one of many types of sugars out there...