Recent content by sbooker

Once I get my wort down to pitching temp should i add it to fermenting chamber with yeast and then set desired temp, say 65 +/- 1 degree ? OR Get wort to 65 and then pitch yeast? I can usually get it down to around 70-72 with wort chiller on avg. So not sure when I should pitch?

Thanks for all the great info!!!!!! Freezer bought, Inkbird ordered.

Any thoughts on duck taping the sensor to the side of the carboy? Since I don't have a thermowell. Will it be better than just having it in the freezer collecting ambient temp?

Og 1.057 fg 1.010 6.168%

Update!!! I ended up bottling this in PET bottles. Didn't want to chance possible infection of my keg/lines. Turned out great. First time making this style beer and also making homemade Brun fonce candy(easy). My guest loved the beer. Was it wrong not to tell them till after tasting????? JK...

I am purchasing a new Chest freezer 8.7-cu. Thinking about getting an Inkbird ITC-308 for temp controller. Great price compared to one of the most common ones purchased out there. Have searched the forum looking for the below answers. 1. What temp do I set the actual freezer at? Max, low...

Thanks for all the advice. I'll prob ditch the bucket, taste and bottle what I can, as to not infect my keg and beer line. Reminds me of the saying. "Imagine the first guy to eat an oyster". Cheers!!!!

Thanks for the quick follow up. I'll chalk it up to lesson learned.

Need some help. Moved to secondary and getting ready to keg. Took off lid and in the pic below this had formed. Smells great, but concerned it's bad. Help!! I used wyeast 1214. Fermentation had stopped. Abv is 6.2% Been in primary 2 weeks and secondary 2 weeks.