Recent content by Ilikecats12

So I got it all setup and am on to testing. One thing I notice is that it does seem to cycle back and forth from heating and cooling quite frequently. It seems like it cools well below target temperature (around 5-10 degrees F) which causes the heater to activate and then the heat gets a...

So, I ended up going with the Inkbird ITC-308 for the temperature controller. My question now is how many sensors do you guys have/use? It only comes with one and I am wondering if I should just use it as an 'inside the freezer' ambient temperature sensor or if I should buy a couple more...

Can you tell me which kind of reptile heat bulbs you are referring to? My girlfriend actually has a bearded dragon so she might have an extra laying around. I have also seen some mention they use infrared heat panels. Seems like that would be an option if I could find a cheap one.

I am looking to purchase a chest freezer, small heater, and a temperature controller to act as a fermentation chamber so I can begin to lager and have more control over my fermentation temperature. I was thinking a 7.1 cubic foot chest freezer would fit two glass carboys (12'' diameter) and a...

So I know this is a home brew forum, but I just thought I'd post this here to see what the great folks at HBT have to suggest. My girlfriend is in Seattle visiting family and is going to ship back some beer while she is up there. We are from Tennessee and there is a lot of beer up there we...

I noticed that as well (no wonder he just gave it to me haha). The packaging date was April 29th so it is definitely out of date. Should I just make a larger three step starter or what would you recommend?

So... I actually came and picked up the yeast and it turns out its actually a Wyeast private selection Brett C and Lactic Acid mix, Wyeast 5151-PC. https://www.wyeastlab.com/PC2Q2010.cfm How will this affect the previous advice I've been given? edited:I looked this up...

Thanks for the thorough response!! I will definitely check out your recipe as I am just now getting into sour/funky beers and will probably start brewing more of them if I can. A few follow up questions: Do you still use DME like a regular Sacc. starter? If so how much do you use for each...

I was recently given a package of White Labs Brett C and have decided to brew a Brett IPA with it. I have no prior experience brewing a Brett IPA or even using Brett at all. I have researched elsewhere online but am wondering what the folks over here at HBT have to recommend. Here...

Just for closure sake I will finish out this thread. Thank you all for your insight! I just bottled this beer on Friday with the F.G. still at 1.024. I added the pumpkin pie spice by putting two tsps in 3 oz of vodka. I ended up only using half of the tincture and it turned out pretty...

Currently, it is just sitting in the fermenter with no krausen or any signs of activity. Just took another gravity sample last night (with hydrometer) and its right in between 1.024 and 1.025 to my eyes. I should also mention I have a thermapen that my girlfriend got me so I don't think the...

So... I brewed a pumpkin porter 2 weeks and five days ago (I added 59 oz of pumpkin puree baked at 350 for 30 minutes to the mash). After the second week, I noticed the gravity was stuck at 1.024 (O.G. was 1.063 I was expecting somewhere around 1.016 or 1.017 for F.G). No big deal, I...

Thanks for the recipe!! I think I am going to the grocery and LHBS to pick up the ingredients today. I am torn between Denny's Favorite and the London ESB as far as yeast goes. Have you ever added any chocolate wheat malt to a porter? I was thinking about adding a few ounces to see if I...

Thank you for your advice and yeast suggestions! What are your thoughts on Denny's Favorite in a pumpkin porter? Just for the continuation of the thread I will say as for the pumpkin I decided to basically follow this link: www.homebrewtalk.com/showthread.php?t=26699 I am going to add...

So I am planning on brewing an ESB today and yesterday I realized I had left my Wyeast London Ale ESB smack pack out a room temperature for a week and a half. I got a cup of DME and boiled it in around 1300 ml of water and then pitched the smacked pack of yeast in it after it cooled to make a...