Recent content by Pumbapoindexter

Not getting any pictures and this would be a perfect build for my needs!!!!

Do you have more info on how you built this fermentation chamber? This is exactly what I was thinking of doing!!! Do you keep it indoors or outdoors? How does it keep up in the heat?

Showing up late here but I'm making the switch from a chest freezer to an upright fridge. What size cu ft do you guys have and how many kegs can you fit? Also do you temp control it or just run it at normal fridge temps?

Does anyone have a preferred water profile for this RIS?

Hello I am going to be brewing Bill Pierces Rootin Tootin Rasputin recipe and I was wondering what kind of water profile should I build? I was thinking since this recipe is about 80 IBUs would Tasty's water profile work well for this, thanks!

Is this a good meter for mash pH? I received this today as a birthday present..

Would you mind sharing your oatmeal stout?

Hey y'all I am thinking of doing a all grain 50% Maris Otter and 50% wheat malt hopped with Tettnang for 60 min fermenting with Wyeast 3068 Any thoughts do you think this will still be a good Hef? My wife wants a Hef and I have 21# of Maris Otter left over from a 55# bag. I hope someone has...

Thanks guys! I am not creative in any way. I am more of a recipe kinda guy. I hope someday that I can creat my own recipe but I don't know when that would ever happen. Thanks again for the reassurance. I was thinking it was ruined and I would end up throwing it away.

Help I totally screwed up with my grain bill for jamil's english barleywine from Brewing Classic Styles. For specialty grains it calls for CaraMunich 60L and I accidentally purchased crystal 60L and its crushed and ready to brew on Monday. Will this totally screw up the beer? This is my first...

Hey yall just washed my first yeast last week. Now there is some bubbles on the top and some residue around the liquid level. Do you think it's still good? I don't want to ruin my barleywine I'm brewing on the 1st

I have no idea especially since my kombucha doesn't last that long. We usually go through a keg in 2-3 weeks. But as for bottled buchi I have had a couple bottles in my fridge for over a year and they tasted great still!

I didn't secondary I just put juice in and right in kegerator. Maybe it was fermenting in the kegerator but it would have been slow I keep the temp at 40°F

So I've been brewing kombucha in 5 gallon batches and kegging it. The only problem I'm having is nothing but foam is coming out of the kegerator. I don't know what is causing this to happen.

What do you think about a EKG only Oatmeal stout?