Recent content by banjanti

Tegra - if resistor trick is not reliable enough there is always an option to wire STC directly instead of internal thermostat They are only $10 on eBay

Hey Lava! Do is the ac your breaking or dc? It wouldn't matter much in 5v, but in 110/220 it does matter as you leave in circuit energized, once I had that issue with a light in the oven, not only it kept burning down the lightbulb but also I got a nice jolt when I was changing it! That's how I...

I see it's been a while, so sorry for resurrecting old thread I'm about to use that approach to to build a coldbot clone, from the video on youtube it looks like exactly it, you heat the probe to fool the thermostat to control that with external thermostat just like STC-1000 I was just...

I'm done...gravity is slightly higher than original - 1.07, I've used my own combination of spices in following proportions: 1 tbs cinnamon 1 tsp nutmeg 4 cloves (whole) 4 cardamon (whole) Made with Wyest American Ale II Now is time to wait! Arrggg! I hate waiting! :D

Well, I've mashed the pumpkin separately and wrot has definitely pumpkin taste, I can't compare what would happen if I mash it together but it doesn't look it was the end of the world after all ;-) Now I'm going back to cooking ;-)

I'm just brewing it...and I've screwed it a little. I'm doing partial mash and I've just mashed grains without pumpkin...:( Stupid, stupid, stupid. I though that you add pumpkin to the boil...now I'm mashing pumpkin alone for another hour, I hope it will still be good....

I'm going with partial mash then according to 1st page of your recipe I want to use as much grain as possible, I've already done some partial mashes and I know that using grains against extract changes everything. I hope it will work as good as full grain! I would love to try mashing everything...

Of course! Thank you!

Sorry few a newbie question, but but I can't figure it out what "#" stands for in Partial Mash. Let's say I want to mash everything besides 10lbs Pale Malt, I don't have pot that is big enough.

I gave it a try - it will be god damn fine beer :D No infection whatsoever... I was suspecting temperature myself....it's about 3-5 Celsius more in the condo than in the beginning of fermentation.... I have my gravity so I'll give it a try after tomorrow and if it's constant I guess I'm bottling!

Yeah, I found it odd myself, that's why I was asking before...anyway I need to take the gravity so I will give it a try ;-) It smells fine! How can I tell if it's infected, is it just going to be disgusting (sour etc.) ?

You are 100% right guys, I got away with lower gravity beers by just estimating when it's finished, but from now on I will always use a hydrometer. It's a bit of a hassle and as a newbie I'm paranoid about not getting my brew infected, but it seems that's the way to go!

Thx again, will do. unionrdr - beer is already in the secondary, that's why I found it strange. Airlock activity stopped after 3 weeks in primary, I've transferred it to glass carboy and it has been steady for 2 weeks, but now it started again. So there is no yeast cake there any more. I guess...

I've kind of knew this answer, probably I just didn't wanted to it to avoid potential infection...I don't like opening my carboy without a reason It seems it have to be done...THX!!

Hello, For now I'm just reading your forum - very useful. I'm a beginner homebrewer, it's a first time I'm making high gravity Belgian tripple. I've transferred it about a month ago into secondary, for last week or so airlock activity is crazy fast, it definitely blowing off some CO2...