Recent content by Ardcore

Awesome, what is the name of the distributer?

Your in a club in SA? Can anyone go to the place for CO2? if so what is the name of it, thanks for the help

JnJ I live in San Antonio and looking to get my C02 filled, can you tell me where you went?

Thanks for all the help guys. I was able to set the high temp at 65 then set a cut off at 60 degrees. I would not of known I was doing anything wrong without your help.

Researching it a little bit more found out that I set the cut in time, but not the cut out time. When I get home I will try and set the cut out time and see what happens.

It is a Johnson digital temp controller. There is a way to set it where it turns off at a certain temp rather than it kicking on at a certain temp. Maybe I should try that setting to see if it works more like the way you are saying above. Onehoppyguy that is a really good idea about the light...

I just plugged in my chest freezer with a temperature control. I have it set to kick on at 65 degrees then it runs to the lowest setting on the freezer which is about 53 degrees. Is this the way most people ferment there beer in the chest freezers? Or is there a better way to set it.

Thanks everyone for the great replies. I am definitely going to use the campden tablets as well as try and hit the mash at a higher temp. I will also maybe try and ferment somewhere outside of the pantry that is open to more cool air flow. Hopefully between these three things I will make a...

Here is the definition from Austin Homebrew where I got it. Wyeast Labs has partnered with Austin Homebrew Supply to release a previously unavailable yeast strain called Greenbelt. Greenbelt is an American ale strain that complements hop-driven beers with fruity and floral aromas. Good...

Man that is horrible to hear, I am sorry to hear that. I am doing a stout on Saturday I'm keeping my fingers crossed that it will come out better. Do you have any ideas on why it would e coming out bad?

ok here is the recipe I used: -10.25 lbs of 2 row pale malt -1.00 lb of crystal malt 80L *Mash for 60 minutes @ about 145 degrees (I had a really hard time with getting the heat up on my mash water. That will not happen again.) *I then fly sparged at 170 degrees for about 45 minutes *Then...

Yeah I am not planning on throwing it out. I am hoping that it will get a little bit more drinkable as time goes. It has only been in the bottle for about 3 weeks. I just got a little bummed since it was my first all grain and it did not come out to well. I will definitely give it some more...

Haha trust me it is not a pleasant taste!

Yeah I am at work, when I get home tonight I will post the receipe, it was the greenbelt pale ale from Austin homebrew. As far as fermentation temps, I keep it in my pantry at about 70 degrees. It was in the primary for about 2 1/2 weeks before bottling. I have done several extract and parshal...

I just tasted my first all grain batch and it tasted like I was sucking on a gas can. Does anyone know what might have caused this?! If I had to take a guess I would say that I mashed pretty low on accident, causing my beer to be thinner with more alcohol. I am going to try a stout this weekend...