I recently moved into an apartment that does not allow open flame on the patio so i decided to give electric brewing a shot. I also opted to stick with 120V as to not further complicate the situation.
I installed the 10 gallon version of the Blichman Boil Coil in my 10 gallon kettle. I used...
I too decided to forgo the warnings about that yeast. My saison stuck in the mid 30s for a solid month. Then one day BAM. 1.007. I was sampling every week. It was so rachet but eventually it does get there.
When you buy yeast to a certain degree they will be malnourished. They will consume internal nutrients to stay alive from the time they leave the yeast house to your brew house. To get the yeast in top shape people typically make a starter which is essentially a practice run at fermenting. The...
a 4.3 cu ft mini fridge is probably the smallest you would want to go. Your run of the mill 4.3 cu ft mini fridge has the hump for the compressor and a freezer section that provides cooling to the entire fridge. Any 4.3 cu ft fridge without either or both of these things is desirable. The...
I would prefer to pick a less attenuative yeast, use a higher mash temp, and adjust the same pitch rate to get a higher FG. An imperial stout would tend to have a higher fg due to yeast attenuation eliminating the need to have lactose to increase fg unless you want it over 1.030
Time is your friend. It took 7 weeks to ferment my 1.055 saison down to 1.002. At week 6 it was still at 1.022. I was using the wyeast belgian saison. Temps were in the mid 80s for most of fermentation
Unless you filter it, it should still have some yeast in suspension. If you want to drink it fast add some dry yeast to carbonate fast. If you are in for some extended aging the remaining yeast should be enough to carbonate over time
I brewed a simple pale ale. And I use 2 thermometers to check temps, refractometer to check gravity throughout the process and double check the starting gravity with a hydrometer at the end. The mysrery beer was
8# 2 row
Mashed at 148F...