Recent content by mess1153

My understanding of the lagering process was that it just meant cold storage and conditioning. Since that takes place after fermentation I didn't think that the lager/ale yeast difference mattered all that much. I could be wrong (probably am) but that's why I referenced lager.

Thanks for the responses! I fermented with an ale yeast so the DR was already done. I was curious about the warm up because it had been sitting so long. I was thinking of doing a secondary just to reduce the possibility of getting trub in the keg

Hi guys, I am going to be legging my Oktoberfest this weekend and had a couple questions. It has been lagering at 38 degrees for about 8 weeks now in the primary and it is ready to go. First, should I transfer it into a secondary today and let it settle again? Second, do I let it rise to room...

Yea it's been open the whole time. I have heard of it rising, but falling worried me

Ok so I kegged two beers yesterday afternoon. I am going to force carb at 30psi for 24 hours and then drop to serving psi. I woke up this morning and checked it and the pressure had dropped from 30 to 18. I sprayed it all down to check for leaks and found nothing. The tank is in the fridge with...

OK all so I am kegging two brews on Saturday. I have been reading like crazy since it is my first time kegging. I am leaning towards the 30 psi for 24 hours and then dropping to serving pressure for a few days until ready. My questions are these: 1. After 30 psi for 24 hours do I release the...

Well I ended up taping it to the side of the car boy and covering it in a few layers of bubble wrap. Since then them temp has been pegged right at 66 and hasn't moved. Looks like I am going with this method for now. Not sure what I'll do when there are kegs in there but I might go with the gel...

Also have another question, where do you set the temp controller on the actual freezer. I have it set to the coldest setting but I think it drops the temperature too fast. I have the Johnson controller set to 67 but when I went out to check it this morning the read out said 60.

Thanks for the suggestions! The gel packs seem to be the way to way I guess. Silver - how long has yours been submerged? I feel like short term that is fine but I worry about long term the water making its way in and ruining it

I just got my temp controller for my Keezer today and I am not really sure how to use the probe for best results. I searched the forums and there are some threads but a lot of them are older. I first put water in a glass bottle and submerged the probe but then freaked out when I saw threads that...

I bought a frigidaire 5 cu ft freezer from best buy for $159 last week and has to return it because it wouldn't fit 2. Ended up buying a frigidaire 9 cu ft one at lowes for $329 and it will fit at least 5 maybe 6 and 2 5lb co2 tanks without a collar

Awesome! That's what I was hoping. One is a honey wheat ale and the over is a German wheat ale. You are right about them wing drinking beers! That's why they are gimme be my football beers!

I brewed two beers last Saturday and fermentation is going great on both so far. I want to have them ready for the first weekend of football (September 9th) so I was curious if I could do three weeks in the primary and then rack to a keg and use the set it and forget it method to have it ready...

Well it looks like I have fermentation!!! 12 hours since the second pitch and there you have it. Glad I didn't lose that batch! Thanks again all!

Well I re-pitched this morning about 10:30am. Put it in dry and gave it a swirl to aerate a little and now the waiting game begins. Hopefully it works! Thanks again for all your help everyone!