Recent content by MeBrew2

Temperature control and yeast management are pretty important. A thermometer can tell you temp but won't control the temp for you. Want to make a hef? Ferment at 75 and you'll get banana. Ferment at 63 get clove. Ferment at 68 and you get balance. You want one and they're bitchin. I...

One thing they mention which I have considered is skipping siphoning from kettle, not transferring to secondary but cold crashing before siphoning to bottling bucket or keg from the primary The cold crash may eliminate the 'need' To siphon from kettle and eliminate the 'need' to use secondary...

If you add something like super Irish moss and use a wort chiller/ice water bath, you can reach fermentation temp within half hour max. That rapid cooling along with the Irish moss causes tons of fallout in that short period of time. After siphoning off my last porter I tilted the kettle and...

It would be an interesting thing to split a volume of wort and pitch one with yeast started warmer and one with yeast started at target primary temp...and see if the flavor differences are detectable.

"And bottling beer, you are leaving that 1 inch of head space which contains oxygen. It is surely the priming sugar that restarts fermentation a bit, which creates CO2 and gets rid of the O2 correct? If so, wouldn't these do that also?" I've read it's good to set the cap on the bottle for...

Bad ars man. Sometimes good things happen. I went to the gas pump the other day and the pump was saying select gas and begin fueling before I even ran my card. Could have got free has but I figured I'd probably get in a fatal accident pulling out of the lot so I went to the kiosk and said pump 7...

I haven't done any high gravity IPAs but I would say it is definitely due to not giving the yeast time to clean up after themselves. From what I've read yeast first process glucose then sucrose and fructose. Then maltose. Then uses the enzyme maltase to convert maltotrios into glucose and...

Seems hardly worth it since programming is easy. But wait till they see how cool the bitchin switch looks!!! Lol. Men, toys.

I see I should have caught that when I was processing ur 'this would be useful when leaving your house and controlling ac and heater to turn on less' comment. I would have to use it in reverse then. It's 70 degrees outside. My ferment is 63*. 1. Set the set point 4 degrees below current...

It does help. Most of my temp changes are around 8 degrees. I could try it out for that although i usually step down the temp slowly. Maybe I could set it for one or two degrees and when I'm ready to lower temp I lower set point two degrees, flip the switch on one day later. A day after that...

I've been using my A419 for several months now. I've used both the heating and cooling functions. I'm wondering if anyone who uses this has found any use for the optional binary input switch and the offset function. I don't understand these options if someone can please explain. Thanks, cris

Is it better to smack, allow to swell then pitch to starter? Or smack, pitch immediately to starter? Wondering if the nutrients are more useful before multiplication or during... Or if it matters. Want that yeast as happy as possible so I thought I'd ask.

Should a lager starter be propagated at lager temps. Was that maybe the reason for the delay? About to do my starter for first lager next week, very curious.

A vey comprehensive answer thank you

Ok got it. But the the commercials also drain the trub with the valves in conical fermenters. Homebrewes with kettles and carboys are Ina different boat. Speak to that?