Recent content by Jennings

Recently I took a stab at my first Belgian White Ale and I think that either I somehow jacked up a good and highly regarded HomeBrewTalk recipe or I just don't dig Belgian Witbier Yeast. The recipe looks solid and the wort tasted great going into the fermenter. I was hoping for a Belgian White...

Awww...yeahhh... that homebrew's gonna taste damn good at 37F! Thanks again for all the help.

Thanks for the help, because without this site I would be completely lost with this! So, here's a pic of the wires behind the refrigerator's temp control/thermostat. I read somewhere while Googling this that these wires can be rewired to completely bypass the refrigerator's temp...

Damn... stumped again :confused: So, I just finished fermenting a beer in my kegerator at 62F and now I'm trying to bring the temp down in the kegerator to 37F and it refuses to get colder than 42F. The fridge/compressor will stay on for at least a few minutes at 42F and then eventually...

Great explanation, much appreciated! That did the trick and now I finally get how this thing works. Thanks guys - Cheers! :mug:

I have an old refrigerator (freezer on top/fridge on the bottom) that I turned into a kegerator and I bought a Johnson A419 Temperature Control for it awhile ago, but I cannot seem to get the A419 to work the way I'd like. I have the fridge and freezer settings both turned all the way up to...

This isn't the best picture, but maybe it will help. Thanks!

8 lbs Rahr Pale Ale Malt 0.75 lbs Fawcett Pale Chocolate Malt 0.25 lbs English Extra Dark Crystal 0.75 lbs Weyermann Dehusked Carafa III 1lb Lactose (60 min)

I just went and checked it and it was ok.

Cool, glad to hear the water/grist ratio is fine. I think my hydrometer's ok and I was bringing my samples down to 60°F for all of my readings. So, that I guess that means that it's my crush and/or sparge. I really liked batch sparging and feel that I had better results (i.e. - no...

Earlier today I did my 3rd all grain batch and I seem to be learning a ton each time. With that said, I need some advice from the all grain gurus out there. I missed my numbers big time today and I think it has to do with my crush, sparge method, and water volume issues. First...

Thanks guys - it looks like the yeast is doing its thing again. I have it at about 58F right now and the airlock's spittin' a bubble per minute, so I think I'm back in business.

I'm brewing my first lager and just finished the diacetyl rest for 48 hrs, but I'm thinking that I should have let it rest a few days longer before racking it to the secondary due to the fact that judging from the airlock it seems like it completely stopped fermenting. The OG was at 1.050 and...