I went from the cheapo timer turkey fryer to blichmann after considering the banjo, etc for a while. I live pretty close to the NB Saint Paul store- good thing because the cast iron part of the burner by the air intake actually fell in two pieces as I pulled it out of the box. Yikes!
I...
Are those centennial? Looks a lot like mine. Book I have suggests that it's a mildew problem that's killed the leaves. They were white flecked, now look just like yours.
If you like variety stick to bottling. I have a dozen kinds of homebrew to choose from right now and the only thing I need to remember is to pop some in the fridge a few hours ahead of time. This is the main reason I don't keg at the moment. I don't want the hassle of keeping a bunch of kegs...
This goes past agree/disagree. And it's misleading for the OP. he wants advice about his situation, and if he's asking a question like this it likely means something might be sub-optimal.
The point I'm making is that too many threads deviate wildly from providing an OP guidance on what has...
Wow. Quite the discussion ive missed over the past week.
Threads like these are why I'm letting my premium membership expire.
Burden of proof cuts both ways, and when a new
Person asks for advice they are getting tacit knowledge from other homebrewers, nothing more. We don't present...
It's really more of a purge than a 'protective snugly blanket' of CO2. When co2 outgases it pushes all the other air (nitrogen/oxygen) out.
When you blast the headspace with CO2 you are purging, and then IF the Carboy is still enough it might stratify but I really doubt it. It's the purging...
You'll be amazed at how just putting the fermenter in a big tub (like anything 6 inches wider than your bucket) of tap water can keep the temps down. Not only does the water stay about a degree C colder than ambient air (evaporation) but the water buffers against temperature rises in the...