Recent content by redone17

I'll have the fermentor tilted back a bit - as long as that yeast cake is below the spigot opening I think I am golden. I plan to crash starting tomorrow morning and transfer midweek. Overall VERY happy with this fermentor.

morebeer just released a chrome spigot - awaiting info on whether is are threads inside or some way to connect a pickup tube. I have my first batch in a 7.9G one ready to transfer in a few days and was wondering how to avoid trub/yeast in my keg. I am also interested to know about...

yeah - the Ardennes is a workhorse. It erupted out of a 6G carboy too! I had to switch over to a blow off tube. Luckily it didn't make too much of a mess. I had it at 69-70 for 3 days and now I am ramping it up a degree a day. Wyeast suggests up to 76*F - think I can go higher? Would I want...

I am not a massive hophead myself the last coupld of years - tastes change...I guess it would be a good thing to have around! Turns out I may have another brewday under my belt with this kettle...my brother is visiting from the west coast - and of course he wants to brew an IPA...I am thinking...

soupfist - a bazooka screen works? I would think that would clog up with all that wort rushing out of the valve...

oh wow! I didn't realize that worked for fermentation/attenuation...I just thought it was used to control the foaming during the boil. I have to look into that. Thanks for the tip.

Wolfbrau - that's interesting to know. I would certainly try them out again. I tried to make a starter with the Wyeast 3522 and it erupted...I guess I need a larger flask for 2L starters...tons of wasted creamy yeast. I'm thinking I need to pick up a packet ASAP (finished brewing around 1AM...

that worked out really well! Thanks again. I got a large coarse mesh bag - and the trub still gunked it up and I needed to move the contents around a bit and squeeze some out towards the end - but overall a totally reasonable solution. CP

thanks for the tips. I will follow up on how it works out. cheers! CP

not a bad solution! I guess I could ferment in a bucket this time around...I usually use carboys. That is certainly the best way to get ALL of the wort out of the kettle too. thanks for the suggestion! I am planning on using a Johnson Temp Controller for the first time this batch as well -...

I realize I never followed up! The brew came out really nice. A bit sweeter than I planned - but I attribute that to a few factors: First time brewing on my new stand outdoors with propane and I should have accounted for more boil-off. I only got around 4-4.5 gallons in the end. I am planning...

I am using a kettle that will act as my boil kettle for one or two more batches. (new bigger/better kettle delivers in September!) I am finally getting around to installing a weldless ball valve to make it easier to transfer hot liquids to the HLT and/or mash tun. Since I will be using it as...

so far so good. brought it up from the basement where it was too cool for this yeast and it's been at a steady 76*F since...clearing up nicely.

I asked if I should move it to secondary at one point... Just leave it in the same fermenter. You won't get autolysis and the yeast in suspension will clean it up. Once it hits FG, let it sit a week and I'd cold crash it if you have the fridge space. One more week. I'll report back on...

wow, Adam at Mangrove responded within minutes. I’d let it rise to about 75f. It’s quite common in old farmhouses to brew in the fall when it’s cool but in unjacketed fermenters where the yeast metabolism will take the temp up on its own. A hallmark of these beers is a very...