Recent content by astewart

Do you have the fans on the same circuit so they kick in when the temp control turns the freezer on?

I would describe the taste as - very yeasty- is yeasty a word?? Not at all enjoyable.

I put the gelatin in a week or so after moving it to the secondary the temp was about 63. I have had it at about 38 degrees for the last month, it really does not look any better.

I thought you were putting insulation in the space. If you have a gap on the bottom, sides and top I suppose convection would take care of the air exchange. Is the back covered as well or is it covered on three sides?

Right now I still open the lid and dispense via picnic tap. It would be nice to have a set up that looks as good as yours in the future. The heat exchange for these freezers/keezers is through the walls. Does the skirt addition give any problems with operation?

Well, after about a month in the keezer I have no improvement to report. As a step to see what happens I have pulled it out of the keez to room temp. Honestly in my mind this is a pre-dumping step. I'll see if anything happens over the next couple of weeks - if it still does nothing to improve...

Thanks for the feedback. I don't have the numbers in front of me but I did wait til fermentation was about at expected finish. I dont usually worry too much if it hasn't completely finished since I let them sit in the secondary for a few weeks. It may have been at 1.015 instead of 1.013 but it...

I thought this one would be simple and straight forward. A few weeks back I did a pale ale similar to some of the 'house' ales seen here. Everything seemed to go fine, into the bucket and showing activity in less than 24 hours. I started it upstairs at about 74 degrees, once the activity...

I am not asking if you can take soft or hard water and match the profile from some region. I'm asking - for a given water are there brew process alterations that would allow you to get the proper PH in the mash without additions? The answer may be - NO- but that's the question. If yes...

Are there changes in brewing practices that can utilize existing water profiles to get the desired brew profiles without starting with distilled water. For a home brewer to be adding this much cost to a batch of beer is a matter personal choice, I would not think this could be an option for a...

I have some metal measuring cups that might work just right to scoop a small sample and sit onto a cool water bath. Not too extravagant but it should do the job. Thanks!

Will different beer styles (light, dark, Lager, Ale) have different PH profiles as they move into fermentation or do they all progress about the same?

Do you try and modify at fermentation or is this just for record?

Do you try and cool the sample or just let it naturally come down to room temp? Is time a factor? At what stage(s) of the mash are PH readings taken. The initial PH (from water to water with grain at a temp) will change until it gets to a stable level, right?

Yooper; The simple solution may be the best! BTW; nice AEON flux style avatar.