Recent content by JoeNavy

I ended up getting a small heater wired to an InkBird to go in my shed. It keeps ambient to 70 at night, so I don't have to worry about low temperatures anymore. Thanks for the input!

That's a good point. I usually bump it up to 72-73 degrees anyhow after active fermentation. I'll try it out, and trust that it's a mild enough heat not to reach that 80+ (which I highly doubt anyway) range.

Thanks for the input, however, I am looking to see if wrapping the carboy or putting the heat source directly on the carboy has an affect on the brew in terms of thermodynamics. I would love to do a similar setup to yours, but I use a wine fridge and don't have that kind of space.

Haven't posted in here in a while, but I have a new concern. I have never had the need for a heating element in my fermenting fridge, as the unit has been kept inside. After moving, I made a dedicated brewing space in an outdoor shed, but the temperature drops to the 50's at night, and my...

Yep! Just a bit late to post.

F*CK IT, IT'S A F*CKIN FIELD GOAL (Amber Ale) 13398.5 + 5 = 13403.5

Both, really. My first NEIPA was almost dark brown, not an attractive looking beer. I bottled that as well, and within 3 weeks it was looking like sewer water and I could taste that stale, cardboard flavor associated with oxygenation. It took away from the hop profile much quicker than I would...

NEIPA No gelatin No cold crash No BTB No closed loop transfer Only CO2 purged keg. 1 week into kegging.

Thank you for adding .3 gallons...the .7 was driving me nuts!

Typically this is a yeast issue. As you said in your post, the yeast starter yielded a more efficient fermentation. Obviously, starters can be great helps in terms of vigorous fermentation and getting it started early (as implied by the name). However, there are a lot of things that go into your...

10,335.7 +5 Gallons Dad Bod NEIPA +5 Gallons Bad Dog IPA +5 Gallons Basic ***** Pumpkin Stout +5 Gallons Okay, Great. NEIPA =10,355.7

Does anyone see a need for Brewtan B in a keg? I was going to use the substance if not kegging, but with the ability to purge with CO2 I don't see how much it would help. I also don't see how it could hurt the beer either. My main concern is bottling from the keg for competition and sharing...

Espescially with a very hop forward beer like a DIPA, NEIPA etc, you have about a week and a half window where the beer tastes crisp. Even in that time, you can taste it starting to mellow out. After 3-4 weeks all you have is malt, and a stale, scrubbed hop profile.

I went through a bunch of options, but I posted a week ago about the new (to me) keg and kegerator. Even one beer in there makes me ask how I ever bottled!

I went through a bunch of options, but I posted a week ago about the new (to me) keg and kegerator. Even one beer in there makes me ask how I ever bottled!