Recent content by rnmurphy4250

Located in Medford nj

Two homebrew keggles. $75 each.

Keg

Yes all grain batch and Gravity has reached its destination. (Thank goodness!). Now...... I am about to drop temp to lager. My question now is this.... I should rack to secondary prior to lager step to get off of yeast right? Thanks for help

Yes all grain batch and Gravity has reached its destination. (Thank goodness!). Now...... I am about to drop temp to lager. My question now is this.... I should rack to secondary prior to lager step to get off of yeast right? Thanks for help

The OG was 1.064. It has been 14 days now and I plan on resting it in a day or so hoping that it was come down from 1.020 to 1.015.

I have fermented my Marzen for 14 days now at 51 degrees. (I used S-23 yeast) I am planning on a diacetyl rest for three days at 62 degrees. my FG should be 1.015 and at this point it is 1.020. Will the gravity level out after the rest?

I have fermented my Marzen for 14 days now at 51 degrees. (I used S-23 yeast) I am planning on a diacetyl rest for three days at 62 degrees. my FG should be 1.015 and at this point it is 1.020. Will the gravity level out after the rest?

I will ferment x14ish days with a two day diacetyl rest and then lager x 30 days.

I will ferment x14ish days with a two day diacetyl rest and then lager x 30 days.

Thanks fellas! God bless! Lol

Hey-o... I brewed my first (in true style) Oktoberfest yesterday. This is the first time that I am fermenting it at a lower temp and it appears to not have started yet. The OG was 1.060 and the fermentation temp is 51-52 degrees. I used s-23 saflager yeast (22g) I have brewed...

What size and type of tubing are you using? Stainless? Is it 3/8 ID tubing. Can't find the size specs anywhere for the ultimate sparge arm.

any luck? I am about to make one myself.

Wondering what your thoughts are on Omega yeast. Ever try it? How'd it work for you? I have used it several times and still on the fence.