Recent content by Scottatron

I would do that if I could but it wouldn't work in my situation. I'm using a long, narrow refrigerator that has a stainless table top. I can fit a lot of corny kegs in it, perhaps 10 or more. I'll be fermenting in corny kegs. I'd like to stick the probe in the fridge somewhere and have all the...

What is everyone setting their temperature at on their temperature controller on their refrigerator? Say I want to ferment at 18 Celcius (65 F), what would I set my temperature at? Has anyone experienced a differential between what their temperature is set at and what the beer is actually...

I've ordered and received my weldless fittings and I plan to use a bazooka screen for a false bottom. Is there a general rule as to where to drill the hole in the pot (mash tun)? I'm assuming as close to the bottom as possible. For my cooler mash tun, I just drilled a hole close to the bottom...

Thanks for all the advice! I'm going to take the plunge and use a smaller pot.

I currently brew 2.5 gallon batches and I am currently using a cooler mash tun. I want to upgrade to using all stainless steel. I am wondering if a small pot (say 2 or 3 gallon) pot would be to "curved" to create a seal that won't leak. Does anyone use a weldless fitting on a smaller pot? All...

I agree with tipping the cooler, which is what I do. There is always loss at the bottom of my MLT and I plan to factor that into my calculations into the future, even though it is minimal.

Same here. I agree that it is physically and mentally demanding. I decided to turn my hobby into my career and I haven't looked back since.

Thanks for the tip. The same thing happened to me with the Irish Ale strain. It exploded all over the vial itself but we had enough yeast still in the vial to pitch. No problems with the fermentation. My buddy and I have a vial that we are going to use and I will try to open it more carefully.

Thanks a lot for the advice guys. I sent Menno a beer mail on ratebeer and he replied that he did not want to tell what yeast he uses which is understandable. If you happen to get any good info when you go there in person, please send me a pm or post here. Thanks.

Thanks a lot for the reply jusware. I am hoping to obtain some yeast starter ingredients over christmas holidays. I'm hoping that they do use the same yeast to bottle condition. I will report back here in a while once I give it a shot.

If anyone out there has had any of De Molen's golden type ales (Op & Top for example) you will know that they all have a similar yeast characteristic. Does anyone know what kind of yeast they use (if a commercial strain)? I have done some research but found nothing. Any input is appreciated...

Is it possible to force carbonate PET Bottles (Like these: http://www.mayerscidermill.com/Mayerscm/images/B_plasticBeerBottles500ml.gif ) with a carbonator cap? (Like this: http://www.homebrewery.com/images/carbonatorcomp.jpg ). If so, how quick would it be and what PSI? My reasoning is that...

Thanks a lot for the replies. I'll have to see if this is really worth the investment.

Also, I have a few 12 oz bottles like this: http://www.weekendbrewer.com/PET%20Bottles.jpg Could I force carb each one? I thought I read in another thread that a PET bottle can only be carbonated up to 20 times. Any info on that?

Could I carb it up at like 25 PSI and then keep it attached to maintain pressure or do I carb it up at a specific PSI each time I open it?