Recent content by dlabrie

Do you have any pictures of your build? What did you end up using for the build? Did you buy a kit or go piecemeal?

I opened one after two more weeks at 72 degrees and it was fully carbonated:mug: Thanks for all the help.

My White House Honey Ale is now 14 days in the fernemtor. I am using the calculator from Onebeer to calculate FG with a refractometer. It will convert Original/Final Brix to Final Gravity and ABV% (during and post fermentation) without the need to use a hydrometer. These are my results...

When I take sg readings, I hate to use up so much wort. I have a refractometer and I know that alcohol affects its readings. I have been looking at sites that have calculators that factor in the alcohol, but when i try the two below, I get different readings. site one site two

At the Danstar site this is what it says about the yeast. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).....Quick...

I have a strip thermometer on my fermenter bucket. 70 is what it is reading. The pitching temp was probably 72-75. The brewing instructions said to ferment at 70 degrees. is FV, final volume?

I brewed a 5 gallon, honey ale 2 days ago. 18 hours after pitching the yeast, I needed a blow-off tube. It continued to blow off for about 24 hours. Now, at about 50 hours I am only getting one bubble every 40 seconds. Is this something to worry about? The yeast was a hydrated, Windsor dry...

I checked it today and it is holding steady at 71 degrees. I guess I'll let it stay there for a few weeks then replace it with a HONEY ALE i have in the fermenter now.

How far on either side of 70 can I go? Directly on top of my freezer is 78 degrees. I could put the cases on racks on top with a cover. I might be able to adjust the temp. by opening the cover.

I don't know what 52% attenuation means.

It was an extract kit. that I bought at my local store. These were the ingredients Hopped Light Malt Extract (1 can) Light Dried Malt Extract (1 lb) Amber Dried Malt Extract (1 lb) Special Dark Brown Sugar (1 lb) Grain Steeping Bag Grains: Chocolate, Dark Crystal & Roasted Barley Hop...

I brewed a nut brown ale on 12/30. It had an OG of 1.058. On day 8 the air lock was down to about 1 bubble per 1.5 minutes. I racked it to a secondary and let it sit another 11 days. The FG was 1.028. I added 5 oz Priming Sugar to the bottling bucket and bottled it. I let it condition for 3...

I was thinking the same thing. What if I went from a 4 inch pipe to 8"and scaled everything accordingly. I have read that the height of the burn chamber needs to be 3 times the diameter so it would be 24" tall.

I hope to boil 6+ gallons. If it doesn't work, I'm only out a few bucks. Then I'll have to break down and buy a gas burner.

It took me a minute to get "SHTF" :D . That is a sweet stove! I think I am going to make one for the heck of it and see how it works.