Recent content by BrewNoob2010

Thanks for the info, FlyGuy, and thanks for coming up with this design and providing so much support to those of us trying to put together an AG rig. I saw something about this type of setup having problems if used with an immersion chiller as the cold break will clog the braided line, has...

I am trying to put one of these together and am having fits finding the appropriate vinyl tubing and o-ring. Can't seem to find a heat resistant o-ring. Folks at HD/Lowe's think that a standard o-ring is meant to withstand temps up to ~130F. Is the standard vinyl tubing in the plumbing isle...

Seems obvious that they would make something like that, but it hadn't even occurred to me to look. Thanks. Temp controller order and en route.

I'm brewing a Dunkel using Wyeast 2308 Munich Lager yeast. I live in Florida, so obviously brewing at cellar temps cannot occur in a cellar. I have a refridgerator, but even on it's warmest setting it cools to about 40 degrees. The temperature range for this particular yeast is from 48-56...

Nevermind on the decanting question, found a thread that explained it.

Thanks for the advice, will pitch this starter as is, but go bigger next time around. Pardon my ignorance, but I'm a little unclear on exactly how to decant the starter. Any helpful links?

I'm getting ready to brew my first Lager. The folks at the beer supply store seemed to think a starter was not necessary, but I made one anyway. However, my starter is only 64 oz. The concensus here seems to be that I need to make a much larger starter (at least a gallon). I would...

Thanks for the input, will see if I can score a spare fridge cheaply.

have used mostly Wyeast liquid yeast, same results with another brand of liquid yeast (cannot recall which)

Fermenting at room temp ~77 degrees F Not ideal, I know, but don't have fridge space to keep it any cooler, attempted a swamp cooler, but wasn't maintaining a consistent temp.

My last two batches have had a funny chemical taste to them. Any ideas on what might be causing this? I used Irish moss for the first time in these batches. Primary fermenter is a plastic bucket, secondary a 5-gal glass carboy. using one-step leave-in sanitizer. thanks for your help.

Yeah, I was assuming that it would probably not be a big deal. Thanks for the insight.

I was all set to brew my second batch today, so my friend, Mike, wanted to come over and help me brew. I brewed a Franziskaner Hefe clone from a recipe I got online, modified slightly due to lack of availability of certain...

Thanks for the help. I'll let it go for a week and then check the SG and see it holds for a couple of days. Fortunately I bottled a few bottles to compare the differences between primary only vs secondary fermentation, so I'll be able to gauge the effect this mistake had on my final product.

The recipe that I used for my first batch did not account for secondary fermentation. It called for priming sugar to be added at the end of primary, just before bottling. I decided that I wanted to do a secondary fermentation stage, so I siphoned my brew into a secondary bucket, but added the...