Recent content by IndyMatt

So does that tip the scales towards the fridge?

So for a lagering/kegging prospective which is better? I am thinking a freezer with temp controller as common sense says that the compressor might not run as much as on a fridge.

Aquarium Heater, especially cheap ones, are not calibrated the best. I would definately use a thermometer to read the temp versus setting the heater at 70 and thinking it is at 70.

Well I will be trying this out with a slight variation, I had .5lbs of honey malt that I will be adding. So we will see how this beast turns out. Matt

My LBS only had the 3.3lb LME Briess jars, would adding 6.6 instead of 6.0 of LME be an issue? I can measure it out but if it isn't going to be a big deal then I won't go to the trouble. Looking forward to this one!

That is reassuring, I back sweetened with splenda so it will be on the sweeter side which is good for me. I will try another back as long as this turns out good and see how it goes without back sweetening. Of course mine was a lot lower FG than yours it was 1.00, I measured 4 times just to make...

I just tasted it after two weeks in the carboy, it was VERY tart. It may just need to age in the bottles some? I used cider not juice and it is definitely not clear, more of a pumpkin looking orange color. I sanitize everything, I mean everything so I don't think it has gone bad. OG was 1.60...

Tim that sounds good! I got it fermenting away right now, I took gravity readings and will make sure that it is DONE before bottling just to make sure. Would using a secondary help wth clarity? Right now the stuff looks like pumpkin pie! I did cool the wort before adding to the apple juice...

Gotcha, I am thinking it will probably ferment out by then. I just had visions of exploding apple juice geysers in the house with my wife wanting to kill me! The malts will still make it on the sweeter side I assume. I like Woodchuck and other ciders but hate wine so as long as it is not dry...

So I am going to try my hand at some of the Graff's cider, it sounds really good and easy to make. The issue is that I do not keg so I will be bottling. I know that he suggests 3/4 cup of dextrose for bottling and that after three weeks the stuff should be good to go. My issue is that will I...

Agree with everything you basically said but, thie part bolded. Sometimes you need to have a rider for sewer backup, flooded basements due to a sump pump failure, etc. Just another variable...so it depends! Also requiring renter's insurance can be a required by ordinance or law. However more...

This is called subrogation, big fancy word meaning your insurance company will pay and then seek reimbursement from their insurance for the expenses/money paid to you. If for any reason her insurance policy does not pay and this was indeed due to her letting a tub or sink overflow and not a...

There is A LOT of variance with a style so keep that in mind. You might like one pale ale and then taste the next and want to spit it out! So just keep that in mind! Remember the higher the IBU's the more bitter the beer will be, that has lead me away from certain recipes. However, this is a...

I would clean and sanitize everything until you are comfortable with it all. Then claim everything that you had to clean, you just doubled your brewing capacity! I would get the top shelf stuff as well, then claim it.

Our stovetop could bring the water to boil, however it was a lengthy wait. Like nebben the wife didn't like the stinking up of the house deal either. You can always buy a cheap turkey fryer burner as well. My next batch will be outside!