Recent content by LuvMyRedDog

It's built like a chiller tower on a large building. The water just circulates, the fan helps the circulating water evaporate. Expanding gasses cool. So, as the water evaporates, the water cools down. I'm getting about 8 degrees F lower temp than my A/C provides. Plenty cool for the yeast I...

Everything is looking good now. New pictures are here: ImageShack - check out my solution to a 77 deg f apartment and ale yeast that like it between 60f and 75f. I'm getting a consistent 68f with this chiller setup.

Thanks for all the help. My first fermentor is already normalizing. I just got the picts posted: ImageShack -

You're the second guy to tell me I'm probably alright. Thanks. How do you post pictures? I need to figure that out.

It almost looks like the Supermoss got the flour that was in my mash to congeal, and now the yeasties are tearing that white messy jelly from the bottom of my fermenter. Someone please tell me they have had this happen, and everything is alright, so I can relax.

I have something that I've never seen before. I pitched yeast about 17 hours ago (rehydrated Safale US-05 that looked healthy). Everything looked clear till just now. It looks like pieces of white bread are floating in my brew. They look exactly like pieces of white bread (no crust, just...

Thanks for your posts. I saw Yooper's post after posting here, and went ahead with the tea extraction. The beer is much better, much better.

Yes, but wouldn't that 190 deg f hitting the top of the mash cause the grains at the top of the mash to heat to over 180 thereby causing the tannins in the grains at the top of the mash to become soluble? I'm just asking. A 97% efficiency sounds great, but is there a cost?

I've got several corny kegs full of beer, beer that is too sweet for me. I really like my beer bitter. Here is what I was thinking of doing. Please, someone more experienced than me, if this is dumb, stop me. Take an ounce of centennial leaf hops (9.7% AA) let it steep on my stove for...

That's what I was thinking when I read that he was sparging at 190 deg. f. Any thoughts on sparging at over 180 deg. f?

I have seen designs for those in-line dry hoppers and am skeptical. My thinking is that they would lead to inconsistent flavor out of the keg. Beer at the start is more hoppy than beer at the end. Any thoughts on this?

Carbonation levels in keg carbonated beers are adjustable. Not so in bottles. Beer not carbonated enough? Turn up the pressure. Beer too carbonated? Drop the pressure to fine tune. You can't do that with bottles.

Not if your hops smell at all like perfume.

You are not really doing a sparge like in an all grain brew. I mostly just dunk my grain bag in the hot water and let it drip/drain into the wort a few times. Do not open up your grain bag. There is no need to and you're going to make a mess. Just a little off topic, but, do not pour...