Recent content by Jordancwilk

This is exactly my thought process over the past few days when I've been weighing my options. Fermentation temp seems like such a crucial and basic fundamental that can be one of the easiest steps to control. I've also been watching DIY videos on how to wire a STC 1000 and I think I'm sold.

As usual, thanks for all the help here. I think I'll pursue a chest freezer, heat source, and temp controller next. After that I've got my eye on a burner and larger kettle to allow for some full volume boils. Thanks for the education on BIAB - this sounds like a great option at least until I...

Thanks for all the help and tips everyone. Can someone explain briefly exactly what BIAB is and how it differs compared to extract or all grain?

My basement stays around 68 F during warmer months and drops to around 60 in colder months. Seems to be working ok with ales, but I have not had the opportunity to do a lager yet. I would love to be able to dial in my temps and get EXACTLY what the yeast needs.

I need some help deciding what will be the next 'big' purchase for my home brewing equipment. So far, I have been an extract brewer making 5 gallon batches on my stovetop, then fermenting in my basement. I've been able to make some pretty great beers so far, and have learned a lot from sticking...

Wow, lots of good ideas here. Thanks for starting this thread. As another newb I've had these same thoughts. I like the idea of SMaSH beers, and my first is in bottles ( northern Brewers kit with pils malt and simcoe hops).

This may be a dumb question, but I'm assuming any bag (paint strainer or otherwise) still needs to be sanitized first?

A few follow up questions about this one: Is 1.014 a decent FG? Used liquid yeast and no starter. OG was 1.052 Second question, when dry hopping do you recommend just putting the pellets directly in the primary? Or in a Muslim bag?

It sure seems happy today: (And yes it is in my bathtub)

I brewed this today, and reduced the cascade by 1 ounce. Held half of the extract for late addition, an my OG was 1.052. Can't wait to see how this one turns out!

This is great, thank you! Bookmarked for sure.

Wow, this is really helpful. I've already bought the ingredients and yeast, but I'll take your advice on the hops and late extract addition. If I use the yeast in the recipe do you think this beer is small enough to not need a starter?

I'm starting this clone recipe for Sierra Nevada Pale Ale next, and I don't know how to determine what the OG should be. Should I make a starter with 1056 or is this beer small enough to just use the smack pack? Recipe below: Ingredients: 5 gal • 8 oz. caramel malt, 30° Lovibond • 6 oz...

Does anyone know what the OG for this would be? Trying to determine if I should make a starter or not.

Just looked back through my notes and read this from when I tasted the DR: "Tasted after 3 weeks in bottles. Almost no carbonation, shook bottles to stir things up. Tastes: maybe astringent, alcohol, malty, and a little metallic. Not pleasant tasting so far. Bitter, but hops taste was not...