Recent content by Acaciadrian

I am open for diy or prebuilt but I don’t want a full single vessel system like the grainfather or brewers edge just a nice efficient electric kettle. I would like to keep it as affordable as possible but am willing to pay for quality.

Hey everyone, seeing that it’s the middle of winter here in MN I’m getting a little tired of having my burner out on the deck. I am thinking of investing in an electric kettle and need some suggestions. What would you suggest or not suggest?

It’s rolling boys and girls! Thanks all for the reassurance! Little adjustment to the temp and it took right off!

I bumped the temp up by a few degrees and it took right off! I am sure I jumped the gun with the post but had never had an English strain kick of so slow!!

I aerated as I normally do by using the immersion chiller to stir it up and make sure I see lots of bubble in the wort. I know this isn’t perfect but I have had no issues like this in the past. I will go ahead and wait it out a little longer. Thanks!

So here is the run down, I brewed a rye ESB this Saturday and the brew day went without a hitch. I mashed at 151, hit my OG of 1.054 and was able to cool my worth down to 60(F) within about 15 min. I pitched a single pack of WLP 007 Dry English with no starter due to time constraints 37 hours...

The reading is more than likely correct due to the addition of additional sucrose but you need to remember that that is going to be eaten off once bottled. Did you use a calculator to determine your addition amount and carbonation level?

I have a bottle of 2015 Le Terroir from New Belgium, anyone have success pulling dregs from these?

Yea it’s a simple set up and virtually hands off but yes you will have to have a second fridge in your apartment unfortunately. However as @Konadog mentioned there are other options to keeping it cool that don’t require a fern chamber. I lived in Phoenix AZ here in the states for a couple years...

Just a personal suggestion but with that time frame I would go ahead and just pitch the vile that you have and let it roll. Brew on!

I have been In the same situation in the past and I can speak from experience that too warm of fermentation will have a dramatic effect on the beer. In your words the “taste of poopy” is a potential off flavor. If you are able to get a fridge that would be best and I use an InkBird ITC-308 and...

I think you will get to the same end point regardless of the pitch amount. Once the culture has built up and is getting to work the race has begun :) the more you pitch the faster that Brett will get to work and the less stress/shock the yeast will go through. In the past I have made starters...

As far as satiation of the vessel, in this case it s Big Mouth Bubbler that the fruit purée will sit in. I have heard that the gas release of the potassium metabisulfite tablets will actually sanitize the vessel. Is that something you have ever done or do you just sanitize the vessel prior to...

Hey all! Here is the meat and potatoes. I have two different beers in the fermenters right now and both are going to be racked onto fruit now that fermentation is complete. One will be kegged the other bottles. I have read that you can use Campden Tablets to make a fruit purée to sanitize the...