Recent content by igvandeventer

I haven't. I need to get on it.

I just now noticed the title if my post, because I was wondering why you guys were talking about feet! [emoji1]

How long do you usually crash for? Do you have any problems with condensation?

It seems like my fermentation is beginning to finish out, so I'm going to watch for a couple days to make sure my gravity becomes stable then dry hop. I would like to try cold crashing, but I have some unease about taking my beer into the garage fridge because we just had to bug bomb it.i was...

I set my bucket on a large ac vent in my bedroom for my current beer. Worked pretty well actually.

I just finished my first BIAB, but had issues getting the wort down to pitching temp with my immersion chiller. It seemed to stall out at 81 degrees. So in response, it put the sealed bucket (with an airlock) into the garage fridge to hopefully bring it down to temp. With some luck, the temp...

I guess the main benefit would be decreased chilling time. No extra trub transfer is really a secondary bonus. I don’t oils like to upgrade to a counter flow or plate chiller sometime in the future so that would take care of hardware needs ahead of time.

I'm looking to upgrade my Bayou Classic 44 qt kettle with a ball valve and an option for whirl pooling to help speed up cooling with my immersion chiller and settling out trub and break material. The only add-on the kettle has is a 6 in weldless thermometer that is placed about 1/3 of the way...

I just purchased a Bayou Classic 44 Qt plus a Fermentap thermometer to mount inside. I ended up drilling the hole a tiny bit too big but it seemed not enough to make a difference. Now the thermometer leaks. Not a a lot by any means. It is a tiny drip about every 30 seconds to a minute. Its a new...

I just purchased a 10 gallon kettle with a weldless thermometer to begin doing full boils with my extract brewing and do some BIAB. How much water is a good volume to steep grains to utilize them for their full potential? 2-3 gallons then top off to 5.5-6 gallon full volume, or just steep in...

I am wanting to soak some oak in Cabernet Sauvignon for my Consecration clone kit. Its still going to be awhile before I oak, but how long is a good time frame to soak the oak in the wine?

I made the starter on Saturday so it has has only been sitting for a couple days, which is not long from what I read about yeast starters. I'm not sure what my gravity came out to for the starter. I used some pre measured DME (6 oz) with their recommended 1.5 quarts of water. I'm not overly...

That was my first thought, but unfortunately have no way to cold crash. (Other than setting the bucket outside, which seems pretty sketchy.) Due to the lower ferm temp maybe it can hold out until the Brett is ready. I've read on other topics that some let their Brett starters go for 2 weeks...

I really only swirled a couple times to add a little more oxygen to the starter. Other than that, it's just siting in a grower. No stir plate used. How long will this need to sit? I feel like I should have just pitched the vial, because I was going to rack to the secondary and add the Brett at...

I have a 1.4L brett brux starter going for my consecration clone. Question is should I worry about decanting or just pitch the whole thing, since I'm pitching Roeselare 8 weeks after the brett?