Recent content by racetech

I'm thinking of doing a keezer spin off by basically making a lagering ferm chamber but having it meant for kegs. I was thinking of taking a mini fridge and building a custom chamber around it and filling all but the cavities needed for the kegs and for the circulation of cool air in the fridge...

I planted 4 different rhizomes this spring: Nugget, Cascade, Centennial, and Kirrin Saaz. The only one to send up shoots has been the Cascade, none of the others are doing anything it seems. All the soil conditions are the same (they are in large 64qt planters) and have full sun all day. I have...

Hmm, never thought about the swamp cooler idea. That might work around summer time up here in Michigan when it can get pretty hot and humid. Right now I have the carboys sitting at about 68 degrees and they're back to bubbling away so hopefully the yeast is eating up the rest of the...

I've been rinsing after using one step before kegging anything or bottling. I think I'm just going to have to dedicate my basement to fermenting as it's the only place in my house that stays at a somewhat consistent temperate. All the advice is really helpful and I've been taking notes so I'll...

I always forget to make a starter until it's brew day and then it's too late. Rookie mistakes, I know. :(

If my old fridge wasn't already being used in my garage (detached garage) I would probably do that. Luckily my basement is always in the 60's and I can keg and bottle down there making it easier on the back once everything is moved :cross:

Do you think an aquarium pump would work for oxygenating the beer? I have a number of those from old aquariums with stones and what not. funds are a little tight for getting pure O2 setup.

Thanks, looks like I might have to lug two carboys down two flights of stairs to my basement to get the correct temp range. Wish I had some beer after that trip!

Alright, I'll try those tips in the next batch. Now how do I get rid of the flavor besides sitting, sitting, and more sitting. Should I let them sit on the yeast at the 62-68 degree range for awhile longer? It's very disheartening when all my extract beers were good to go and I had the same...

Equipment: 5 gallon round cooler mash tun. 6 gallon brew pot 6.5 gallon carboy One step cleanser Process: Mash in @168 Mashed at 156 for one hour, sparged with 175 water, had to do a double sparge to get pre boil volume. Boiled for one hour, cooled with immersion chiller to 75 degrees then...

Every all grain batch I've brewed comes up with the green apple giveaway smell of Acetaldehyde. I've had a batch of EdWort's Haus Pale Ale sit for 4 months and it still has it. All the reading I have been doing on here and in my plethora of books is saying to do exactly what I am doing and it's...

Thanks for the info. I have it sitting at about 72 degrees still in primary. Hit 1.008 and it's still going, been over a week since it first started.

Brewed this last weekend, took a reading today and got a decent smell of the beer. Think I might have some off flavors unfortunately. :(