Recent content by MBN

Looks nice. Thanks!:)

I'm cold crashing my ale today. FG was 1.13 I'll carb it up tomorrow or the next day. Should be ready for a drunk on Sunday. These are the numbers I got from breersmith. 1.041 post boil. Mine was 1.043. Est OG 1.059 mine was 1.057. Finished at 1.013. Or at least that is where I stopped it and...

I've got the xchillor that will get it down to the low 80s right now with the water Temps from the hose. I need to hook something up with my old coil chiller. Maybe run hose water through it then into the xchillor.

South west FL..now if it would ever cool off enough so I could cool my wort all the way to picking temp.

Ummm...nope..but I did just pick up a mini fridge that I have now turned into a 3 bucket fermentation chamber.

While I build my control panel for my ERIMS system I got a BIAB set up to hold me over. I brewed my first beer on Wednesday. It's a Caramel Amber ale.

I brewed this up about 3 days ago. I went over the numbers beersmith gave me. I did a BIAB method. It was my first. Over all it went well. Did a 90 min mash per beersmith. Not sure why it had me do it. I still need to work the program out I think. It was a first using it too. Pitched 05 yeast...

Thanks for the help everyone. We will find out today as I'm BIAB 5 gallons.:ban:

I went and made a second batch and it turned out the same. The only thing I did different this time was to leave the stove around 4 to 5 on the heat setting. The first batch I think I had it set around 7 to 8. I'll run with what I have..although I may do another batch in the lower temp ranges...

My first attempt at the syrup. I think it my have come out a little over done. I did yhr 290 then added a cup and brought it back to 290. Then cooled it down with one more cup. It looks almost black. Taste kind of burnt.

Sounds amazing, this will be one of my first brews when.i get back.

Thanks everybody for the input.

Ok kind of what I thought. I have to leave it though. My arms don't reach from where I work and I'm out of the county at least 3 to 4 months at a time..I'll add a fan and some of those silica dry ASAP when I get back in Nov. On a good note the beer is still good in the keg.

I've had my keezer set to 48 deg for about 3 months while I work overseas. Well my wife open it up today and there was mold all around the keg I had left in there. Any help on how to stop this from happening would be great.

Why use the RIM's tube? I've got the same set up I just do full volume recirculation from brew kettle to mash tun. Then drain everything when done to boil kettle. I use gravity though and have mash tun above boil kettle.