Recent content by probablynotnick

THIS. You can get plenty of heat from lower wattage and thereby make the temp swings smoother. I use a minifridge as my main ferm chamber and get plenty of heat from a 25w ceramic lamp. Lean on the low power side especially if the heat source will be close to the fermenter and make sure to use a...

Getting back to your question: The biggest change I noticed in my brewing was after fermentation control. I have a mini fridge with a temp controller on it, and it has really helped control the big temp swings and keep my yeast happy and consistent. Since you've already got a spare fridge, give...

You'll be able to find the closed cell foam board at any hardware store and it should work to an extent. To get the most out of your insulation, you will need to seal all the edges of the foam boards to the 2x4 rafters. Keep in mind that code in PNW dictates a system R-value of 49 or more, so...

Looks like a typical lacto(ish) pellicle to me, however I would have expected it to have SOME kind of acid in the nose. Definitely worth sampling, though if you don't like sours at all, maybe have another brewer over who does and see if they think it's worth keeping. Either way, break out the...

A whole sachet in a 1 gallon batch is a BUNCH of yeast for a 1 gallon batch of 1.050 SG beer... I don't think that it would be causing the high FG that you're experiencing though. Does the temperature in your cupboard stay fairly stable around room temperature (17-20 deg C)? One easy way to...

I've always used propane or natural gas, so I do have that bias. **DISCLAIMER** With that said, if your pot is decently thick or has a clad bottom you shouldn't have to worry about scorching. I started using an aluminum kettle doing single vessel BIAB, and have since added a keggle to the mix...

I like a bit of smoked malt in my brown ale every now and then. Smoked malts can oxidize fairly quickly, however, so just make sure to throw a party!

The extra distance from the kettle can make the thermometer measure low. Either way, you'll want to stir the water every now and then to make sure the temp is even throughout before taking a reading. Also make sure to calibrate the thermometer to your typical strike temp because bi-metal coil...

Height from the bottom is gonna be somewhat dependent on the type of burner you're using. You don't want to be torching the orings (or valve for that matter) with any flames that sneak around the sides of your pot. Mine is a roughly 2 inches from the bottom of the pot. You also want to consider...

Well buddy, I applaud your efforts! I have done several projects that if I paid myself minimum wage for the labor, I could have bought 2 new ones for the same cost! It's a labor of love though (maybe slight obsession) ;) That sucker had better be clean by now.

Check the seal at the stopper as these can leak, and buckets are especially prone to leak CO2 if you're using one. Fermentation will take a while to kick off if you don't rehydrate and pitch that cold. I say just wait

Sure, nothing fancy. Its a 7.2 cf freezer with 2x6 collar that I took a torch to before coating with poly. 2x4 base with locking casters. I popped out the dial that controlled the freezer and wired in an STC1000 set in a thin wood bezel. The tank sits outside with a "mother" regulator and there...

Totally get it Troxs! Even with certified judges, there is still SO much that is subjective/biased when it comes to taste and smell. Besides, when I brew I do it to make something that is tasty, not to reach a standard set of specifications. For those reasons, I'm not much of a competition guy...

Mongoose, That glass rinser is RAD

My experience is that the strong "unexpected" flavors don't do well in competitions, even in fruit/spice categories. Make it, perfect it, and get recognition from your friends and fellow brewers. ...then again you never know!