Recent content by jacobdaughtry

Where do you get that gasket from for your sankey fermenter lid? I want to do this, but I am missing that part of the puzzle. What type & grade of material is it? Thanks, JD

Does anyone know if most commercial walk in coolers that are sectional can be made smaller by omitting a section or two without compromising cooling efficiency or structural integrity. I saw a listing for a huge walk in (at least it is huge in terms of more than I will ever need). It is priced...

6-8 hours of driving and that is all you want to do. I also wanted to share it with a couple of guys in Charlotte from brewboard(Greenscreen & including Jesse) Especially after working 12 hour days for 2 weeks prior. JD

They will be 3 full 5-gal kegs. (Hefe, pale ale, & a Two Hearted Ale clone) Just set the fridge to the coldest setting. Think that will get me to about 40 F. I'll wrap the kegs in a blanket and add some cold packs in the wrap. Hopefully I won't get too much of a temp loss. I wanna bust these...

I want to take 3 kegs with me to N.C. Any thing I should keep in consideration for the trip? In 8 hours it will have surely warmed up considerably. Tips? Ideass?

Think I am getting closer to what I wanna brew. It will be called an "Imperial Red Ale" according to the Brewers Association 2008 Beer Style Guidelines. What do you guys think? I changed up the hops and dropped my batch size to 6 gal. Also, I think I am bumping up my mash temp to 154. Too...

Or, it might be best if you could sample your wort after you have collected in BK. Stir it, sample it and figure out what your OG is going to end at. Then add it near the end of your boil. I would use light DME the last 5-10 minutes of boil. It is easier this way especially if you don't have a...

Maybe change the EKG to 15-20 minutes? Bump up the Columbus to 1.25-1.5 oz?

Can I call this an Imperial Irish Red Ale, or with all the hopping it's just an Imperial American Red Ale now? Whatcha guys think? Anything looks like it needs to be changed or you would do differently? Should I mash in at 153 or go a little higher? Thanks, JD Irish Red Ale Irish Red Ale...

Maybe I am in the beer brewing mode of thinking, but doesn't it have to be transferred to secondary around 3-4 weeks. If not, won't autolysis begin to occur and cause off flavors? Thanks, JD

Used Montrachet yeast, 2 lbs... You're right. It was toooo short. I am not fermenting at temps that are appropriate. My fermenting room ranges from 75-77. Coolest I can get it. It fermented so quickly b/c of this. I am working on making a cool/fermentation chamber. It fermented so quickly b/c...

Thanks Revvy. Just checked the gravity. Holy Cwap. It is at 0.095!!! Not sure it can go much lower. But you are right. Good things come to those who wait. Let my wife take a wiff and she said she wouldn't even take a sip of it. It smells acrid now. Think transferring to a secondary and...

Not 100% sure. Haven't seen anything from bubler for about a week. Going to go check gravity now.

3 weeks out. Used cider instead. Fermentation has stopped now. Would like to rack. I don't think it matters in terms of clarification whether I rack it now. I was wondering what you guys think it does to flavor if I go ahead and bottle it now? Getting anxious to see what it tastes like...

Here is the recipe I ended up doing this morning: 4 lb Sugar 1 lb light DME 1 lb lactose 15 lemons - chosen arbitrarily (recipe: 12-24) but I juiced the lemons. Added that to the pot and chopped up 2 and put them in the pot. Montrachet Yeast - 1 packet 5 gm of yeast nutrient...