Recent content by skuhn2004

Trying to do Dragon Silk all grain and converted a 48qt Coleman cooler using 1/2" stainless ball valve and a 12" torpedo screen. I did dry run and heated 28qt to 175F and poured that into the mash tun. After 3 minutes I got a stable temp of 166.6F I put my oven thermometer in and closed it up...

@thekraken I have always let the krausen for, sprayed the tip of the fermcap bottle and added a few drops. It breaks the krausen down pretty quickly and in my opinion allows more oxygen to the surface of the starter. No infection so far. Only downside is the krausen can sneak up on you while you...

I am doing a simple SMaSH using Nottingham yeast. The OG was 1.058. The first packet didn't take off after 24 hours so I took about a pint of slurry from a previous batch that went to secondary. After that it took off in about an hour. So far so good. After it took off I put it in my...

Don't ever do this. It was a dumb idea. The bucket just doesn't retain enough heat and you have no control over your water temps.

Sorry for the delayed reply. A quick starting and vigorous celebration reduces the risk of infection and will produce less of flavors. There is nothing wrong with dry yeast. In fact it's easier for a beginner because it's really hard to screw it up. But liquid yeast and a starter will up your...

I cold crash outside in the winter all the time. But I usually do it before I transfer to the bottling bucket. That way I don't have to bottle right away. I can just leave the bottling bucket outside, priming sugar and all. if its sunny I throw a coat over it so the UV's don't skunk it. If...

There are a lot of variables that can affect the lag time. Freshness of yeast, amount of oxygen in your wort, pitch temps just to name a few. I've had batches show air lock activity and krausen in 3 hours using a yeast bed from a previous batch. Don't worry about it too much. Think of it as a...

I have been brewing extracts about a year now and I am looking to make the jump to all grain without breaking the bank. I plan on building the typical 10 gallon beverage cooler with a false bottom for a mash tun. Something like this...

I know How to Brew by john Palmer has been mentioned but here is the free online version. It has been extremely helpful to me. Enjoy!

yes please

I'm in

Yes please

Am I too late?

I need to revive this one. I realize i screwed up and only used half the amount of corn sugar that I should have. I am trying to fix the problem with Brewers Best conditioning tablets. I am using 22 OZ bottles so I am going to add 4 tablets per bottle. But I can't! By the time the second one...

I am sure most are familiar but I will repost to be complete. http://www.northernbrewer.com/priming-sugar-calculator/ I am working with a honey brown ale that I brewed with US-05. It's the first beer I had a ferm chamber I could cold crash with and set it at 34F@48 hours. The calc says I...