Recent content by Dwearly

Last week, I tried to counter pressure fill a couple of bottles with some parts I found at work. It was no good and just made a mess. I hooked the keg back up, added another keg that finished its secondary time and by morning my CO2 tank was empty. Both kegs are fed from a single regulator...

Not sure about the rest of the ingredients in the recipe and their impact on sweetness, but when I have made milk stouts, I add 1# lactose. I don't think the finished beer is too sweet.

Thanks for the input, but not what I was wanting to hear. I think I will try agitating it to resuspend the yeast and see if it keeps going. I did some more research and it looks like it should be able to keep fermenting at high temperatures (up to 85°F)...

I made a Belgian dark strong ale a week ago and am afraid I cooked it. My fermentation location is in my basement (little cool for belgian) in a chest freezer. I have been using the light bulb heater (60 watt light bulb in a paint can) to increase the temp by a few degrees. Thursday night I...

Although this is not related to freon, it is to a fermentation chamber (chest freezer w/ temperature control). Don't stick your head inside. I have a batch of belgian quad bobbling away and I enjoy the smell of it fermenting, so I stuck my head close to the air lock and got light headed. I...

So, I purchased the controller before realizing that there was a 220 volt version to be aware of. My 220v version arrived and I hooked it up into the case I built. As suspected, the controller turned on and attempted to power the outlet to modify the temperature. It however did not work :(...

I used Briess Extra Special Malt in my dubbel recipe since my local shop didn't stock the special B I was planning to used. Do you think that would work? Should I go w/ 1/4 or 1/2 lb? My shop doesn't have candi syrup. What do you think about 1 lb light brown sugar and 1 lb dark candi sugar?

Thanks for the advice. I used beer calculus for the formulation development for this recipe and the Belgian dubbel. It projected that the dubbel FG would be 1.014 and I was down to 1.011, so the sugar must bring it down some. Would you suggest that I cut the brown sugar to 2 lb or lower to...

I am planning a belgian strong using the yeast cake from a belgian double. I have come up with a simple recipe from looking through multiple recipes and using what is available from my local brew shop. Please let me know if there are any suggestions, as I plan to brew this weekend. 10 lb...

Thanks for the advice. It looks like I have an expensive thermometer then. If I wanted to confirm that it was a 220v version and wired up a light to one of the outlets, would it just not work or fry the light?

After I purchased and read more of the thread, I contacted the seller to request the 110v version. They responded that they only carry 220v. Is there a way to test it once I get it to confirm it is 220V, since the stickers that indicate voltage on these units seems to be a little sketchy. I...

I went to ebay and bought the controller before I read the rest of the thread and realized there was a also 220 volt one. I attempted to contact the vendor and cancel the order, but was informed it shipped today. What would be required to use the 220 volt controller? The fermenter will be...