cheesecake
Well-Known Member
I don't always get the freshest yeast so I would pitch the whole vial if it has some age to it
divrguy said:Since this is in beersmith, is there any way to share a beersmith file through this board? If not, I was thinking we could post some good recipes and let others know in the beersmith cloud by putting something in front of the recipe that we would recognize. Like "1GU - barleywine" so we could find it. Save a little time putting it into beersmith? Anyone think that may be worth while? Just throwing out ideas....
BigRock947 said:Okay. I get that there is estimated Gravity readings and actual readings but why are they so different? Is 1/4 of vial of yeast going to be enough for a Barley Wine?
cheesecake said:I don't always get the freshest yeast so I would pitch the whole vial if it has some age to it
Whats the temp of the chamber with the 1 liter of ice
Leadgolem said:Can anyone think of a good reason for me not to use my 6 gallon aluminum stock pot for brewing?
....Can anyone think of a good reason for me not to use my 6 gallon aluminum stock pot for brewing?
Just got home from a brew club meeting......Woohoooooo
And aluminum is fine as long as you build up a oxidation layer. My 10 gallon electric pot is aluminum only concern with the aluminum is it didn't hold a boil well with the element so I had to set the pid higher so I boiled off more.
Just left Walmart and saw the 2 pots in question. If I were buying a pot I would go with the cheaper of the 2. The expensive one would take a lot on a electric stove to get a boil and its wide so boiloff would be a issues. The lower cost one is narrower and thinner so less to keep it boiling but you will have to find a way to get it to hold temp while mashing. The pot I like the best was the 16 quart tamale pot sturdy has a nice set of handles and isn't too thick.
Just left Walmart and saw the 2 pots in question. If I were buying a pot I would go with the cheaper of the 2. The expensive one would take a lot on a electric stove to get a boil and its wide so boiloff would be a issues. The lower cost one is narrower and thinner so less to keep it boiling but you will have to find a way to get it to hold temp while mashing. The pot I like the best was the 16 quart tamale pot sturdy has a nice set of handles and isn't too thick.
ReverseApacheMaster said:Actually the thicker the metal the better it retains heat and conducts it into the wort. That's why when you look at brew stores the economy pots that are cheaper are thin but the more expensive pots are thicker walled.
Lol, must have been a good meeting!
I just bought an 8 gal tamale pot from Wal-Mart for $21 and the next day I saw a 10 gal tamale pot at Food Maxx for $22. Probably happier with the 8 gal as it BARELY fits in my oven.
Welcome to the addiction! Eventually one day you'll wonder into your fermentation room in your underwear, Looking at all the batches going, secondaries aging, and bottles conditioning, and suddendly wonder how you got here? It's a really dang good feeling
Bottling up my gallon of honey ale tomorrow. Have to teach the wife to do some of the work though since I'm in 10lbs weight restriction from having my gal bladder out on mon night.
My stainless pot came from Walmart, $12 I think. I wish I had gotten the smaller one...but it liked smaller in the store.
I think I might do a 2 gallon batch and split it. maybe try dry hopping for one...dunno about the other. For dry hopping, we add the hops after the krausen peaks right?
Calichusetts said:I usually wait a few weeks for fermentation to finish, transfer to a secondary and dry hop for a week. But there are many ways to do it.
For my one-gallon brethren: How many of you utilize airlocks with your brews, and how many go the blow-off route? I'm going to buy my first set of gear this afternoon, and while price isn't necessarily an issue, storage space is. Neither airlocks or blow-off tubes are exactly massive, but I'd like to have to store as little as possible.
On a related note - are there particular recipes or styles that are known to be more...energetic than others in regards to fermentation? I'm curious if there's anything I should be on the lookout for as far as possible clean-up suprises go.
You know, I have terrible timing when it comes to hobbies. It figures that I'd get all psyched about learning to brew less than a month before my semester at school ends. Who cares about research papers when I can read about lambics and sparging and attenuation rates! Wheeee!
BattleGoat said:Yeah, fair enough. The blow-off seems the best overall route, and making one with a 3-piece airlock seems the easiest way to rig it, so I suppose it's the best of both worlds.
JollyIsTheRoger said:I set it in the oven on warm to mash and it holds perfectly. As long as its on a rack that is
divrguy said:You gents that use the oven trick. I tried that this weekend and my oven wont go lower than 170. So initially, I missed my target by a few degrees and it was okay but since it was only a 1.5 gallon batch, it came up in temp pretty quick and I had to open the door so.....
Is my stove the only one that stops at 170?
BattleGoat said:Yeah, fair enough. The blow-off seems the best overall route, and making one with a 3-piece airlock seems the easiest way to rig it, so I suppose it's the best of both worlds.
cheesecake said:Nope mine stops at 170 also....my oven also has a 10-15 degree swing above or below
So for say a 152 mash, do you just open the door after its warmed up or warm up and turn it off?
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