Recent content by jrodie

I racked a beer into a secondary the other day, and forgot to add the floating piece, on the 3 piece airlock, and didn't catch for a few hours. I thought it would be no big deal, but now I am seeing some condensation forming on the inside of the top of the fermenter. Nothing looks wrong with...

got'em off Bench clamp and tons of elbow grease

Nothing is sheared, the innards of the gauges are broken. Just screwed in SUPER tight, thought maybe there was a trick I was missing.

I was trying to replace the high gauge on my regulator, I was unsuccessful and in doing so broke my low pressure gauge. So I now have new low pressure and high pressure gauges, but still cannot get the broken ones off the regulator. Any advice out there on a technique, or tool used to get those...

Thanks everyone!

I watched a few youtube videos on washing yeast, and I have a basic plan. Any comments on it would be appreciated. 1. Pour about a half gallon of freshly boiled water on to yeast cake right after transferring beer from primary(maybe the secondary would be better, to get less trub and more...

I have normally just pitched two yeast packs rather than making a starter. However I was recently told that it was a good idea to make a starter and pitch at high krausen, because it was beneficial for the yeast to be awake and actively eating when you pitch. I tried this a couple days ago. The...

Mine adjusts to the ambient air of the fermentation chamber, not the wort itself. Which once you get it set is nice, because the temperature of the air changes, but the wort temp never changes, since wort is more resistant to temp changes than air. It does take more monitoring though to find...

Changing the temperature on the thermostat would cause the compressor to run longer until the air inside the fermentation chamber gets to the temperature it is set for. I think my question was really...Is it a bad idea to change the fermentation temperature of the beer as quickly as possible...

I am writing to ask for advice/opinions on using a temperature controlled fermentation chamber. I have an old upright freezer and a Johnson thermostat, that I use to control the temperature. I have noticed that the wort is pretty resistant to changing temp as compared to the air in the chamber...

Took off at at 44 hours. Thanks for the help.

Thanks for all the quick replies. I'll give it another 24 hours.

I pitched Nottingham for the first time 24 hours ago, and no fermentation yet. I pitched, and rehydrated per the instructions on the danstar website, with one 11 gram packet into 5.5 gallons of 1.055 wort, at 62 degrees. I am asking for any opinions on how long I should wait to pitch...