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Update - Both are bubbling away 12 hrs later but Windsor seems a little more active. I didn't rehydrate but I did use a whole pack on each 3.5 gal.

I am using Notty and Windsor both on a split batch. I have them both temp controlled at 66 F but could do them at two different temps (I have a temp controlled freezer with 2 separate temp controlled boxes on it). Should I change temp or do them at 2 different temps?

Somewhere I read that you can find Papain (an enzyme from papaya) in health food stores. Not sure about the amount to use but that way you could use it with individual salts.

Did a 6gal Ghost/Habanero brew yesterday and even just one of each for full 60min boil made my OG sample pretty warm. Here was recipe: 11# 2row 2# white wheat .25# aromatic .25 cara pils 1 Scorpion + 1 Habanero for 60min boil. 1oz Belma 60min 1oz Calypso 40 1oz Cascade 10 1oz...

Bump....

I asked about sugar amounts because it will change from .6oz for 6 gal at 32F to 3.2 oz at 65F using this calculator. http://www.tastybrew.com/calculators/priming.html

Do you change priming sugar amounts?

I just got my freezer/fermentation chamber together and have an IPA that has been in secondary for a week at 69F and put it in and dropped to 65F just to test it out. I want to cold crash it but was wondering if you let it warm back up before bottling or do you add priming sugar while it is...

Sorry I ever posted this, the owner is a ****** that acts like customers owe him something and the place is a filthy mess.

I realize this is a fairly old thread but check out Beer Hound Brewery on 29n just before the Sheetz in Ruckersville. Had an awesome oatmeal stout and possibly my new favorite Imperial IPA. It is a small place that has homebrew supplies and lots of grains in stock.....:ban:

There is a real small brewery open north of Charlottesville just before Ruckersville on 29n called Beer Hound Brewery. They had a great Oatmeal Stout and one of the best Imperial IPA's I've had. https://www.facebook.com/#!/BeerHoundBrewery

Gone already but brewed another batch yesterday and maxed out my volumes. Hit numbers almost perfectly and can't wait for some.:ban:

Tested this one along with a few others on some experienced brewers I met last weekend and the Fresh Squeezed was the winner without a doubt. I still have a case or so but I'm going to make another batch this week. :mug:

Can I ask what your pre-boil gravity was? Beersmith says 1.055 but I'm only 1.030

Cool!!! Thanks for the quick reply..:rockin:..I'm doing this one today.

I got the ingredients to brew this today. Looks like a good one. Do you save peel, remove the "skin" between peel and the heart of the orange, then add it all to 180 Deg water? And do you put it in hop bag and add juice (using bag like strainer)to the fermenter or everything?

Got the stuff to brew this today. I'll be sure to post results. Thanks for the recipe....:mug:

This one was an experiment.....@ 10%+ it'll put some hair on you chest.....:drunk: American Brown Ale ?? Batch Size (fermenter): 7.00 gal Boil Size: 9 gal Boil Time: 60 min End of Boil Volume 8.32 gal Brewhouse Efficiency: 67.00 % Final Bottling Volume: 6.25 gal Est Mash...

oooops, posted too quickly