Recent content by jar1087

Perfect! :rockin:

I would tend to agree with Pie Man; your main problem is that you didn't have enough yeast. For a beer that big, you definitely need either a larger starter or preferably to repitch yeast from a previous batch (use MrMalty or a hemocytometer for either option). in a perfect world, I would...

Yeah, I don't know what that seller is doing. It was definitely only $19.88 when I first ordered it, as confirmed by eBay, Paypal, and my credit card. Maybe it's just a typo and will be corrected?

So I just checked eBay to see the status of my order and it's on its way, should be delivered on 12/13 - 6 days after I ordered it. Unfortunately, the seller has since updated the item and it now shows as $119.88 (+$100 since I ordered) and shipping from Hong Kong now instead of Cali...

I'd say 18 or lower. I used 14.

I'll let you know how it turns out, but even if it is single stage, that should be fine since I generally only have the fridge plugged into it anyway.

I'll definitely report back. I'm planning on just swapping it into the controller that I already built so that I can test it out immediately. As far as I can tell it's the exact same controller though, so I'm guessing that it will work just fine and have poor instructions.

I bought one of these about 100 pages ago and just love it. I just ordered another one for a second fermentation fridge build. Found this one from a U.S. seller for $19.88 shipped, so I thought that I would share. eBay - New & used electronics, cars, apparel, collectibles, sporting goods & more...

PROST! :mug: I'm brewing a Schneider Weisse Clone with yeast from my self-filled bottle that I got on the brewery tour. Customs Officer: "Are you carrying any live cell cultures?" Me: "Noooooo....."

Funny you should ask. I recently broke my borosilicate 2000mL flask, although not by putting it into cold water; I just barely tapped it against a ceramic crock that was sitting on my table and bam, the bottom fell out. Barring freak accidents, I usually boil a small volume of water (~250mL) in...

So to test whether or not the yeast was dead, I left it out overnight and I'm still not seeing any activity. I may have to break out the microscope and do some staining to check viability. I did leave some of the ClO2 liquid in the vessel when I added the fresh wort (diluted by maybe a factor of...

emjay is right that using the same strain can be useful, primarily if it's the first time that you have used that strain and don't know how close to the limit of attenuation the yeast will come. However, I also like to compare fermentability between batches and consistently using bakers yeast...

@emjay I have to disagree with your answer for several reasons. First, the purpose of a FFT is not to diagnose problems with the fermentation, but rather to determine the limit of attenuation for that specific wort. Because so many fermentation parameters are different between a FFT and a...

I do FFT's on most of my beers, especially lagers and high gravity ales. Generally this means using fresh wort, but I've also done it with fermenting/fermented beer and that also works fine. I'm a little confused as to what your procedure was; did you add the 4oz of beer to the 250mL starter...

+1 You probably shook some CO2 out of solution by moving the carboy and if the temperature in your kitchen is higher than where you were storing the yeast, CO2 will continue to slowly come out of solution.