Recent content by starscream

so i have made both an immersion chiller and also a counterflow chiller over time and it got me thinking into making a duel cooling cfc chiller. and what i mean by that is using 1/4, 1/2, and 3/4 inch tubing. it would have two ports for water to flow up through the smallest and largest...

ive pitched yeast at 98 for an brown ale before. it took about 36 hrs to start seeing action into the airlock. if you see no action after 48hrs, thats when id start to look into repitching. did you use a yeast starter, and what was your og?

i have an 8 gal pot and i normally fight with boilover everytime (and lose) and just this last time i managed to hit 5.25gal in my ferm. thats the one thing i would do over again and go with a 10 gal pot for 5 gal batches.

open it up and re check the wiring to make sure everything is conducting what it needs to. also check the board and the solder joints to make sure they are clean and solid. are you getting a error message? E1, E2, EP, EE, CL?

3/16th tubing? Serving pressure? Did you hit your relief valve after day 3 before dropping to serving pressure? Style of kegorator?

as long as you could get the lid to be able to give you an air tight seal, shouldnt be a problem. maybe look into having some sort of clamping system welded on. as with anything post boil, clean and sanitize it.

Just bring the yeast up to room temp and pour it in the starter when the starter is at pitching temps. You can add yeast nutrients but i dont. Thats whats in the smack packs, a nutrient pack that breaks open. I use my yeast starter as a way of waking up the yeast, not so much as to increase...

If its a beer under 1.060 expected gravity, 24 hours before brew day is when i make my starter. Its normally a 1/2 Liter starter, just to get the yeast up and going. If you are brewing a lager, it is highly recommended to do a 2L starter because of the colder temps during ferm. For an ale...

The fan will help move all the stable air around so as to eliminated different temperatures in the freezer. since hot air rises and cold air falls, a fan mixes up the air so that your temp probe gets the same reading regardless of location. This helps eliminate freezing your beer if the probe...

I agree with turning the immersion chiller into a counterflow chiller. all youll need is a hose and some copper pieces to soldier. atleast youll be recycling the chiller.

okay good to know. and you answered my next question with chilling the starter also. i assume that can just be put in the fridge right?

so its okay to pitch yeast several hours after youre done boiling? Cause with my immersion chiller i was stopping at 68 to pitch but i assume since my tap water is 52 i could keep goin til i hit that, then just put it into the keezer set to 40ish and come back in a few hrs and pitch? I duno...

Wow, I never realized how detailed it could get. Thanks for the information. Ill be doing a yeast starter for my next brew. It might not be a lager but now i know for the next time. Still got a Belgian Dubbel in its primary also.

No starter. As this was my only my 3rd brew day, i have yet to get that far into doing yeast starters. But will be looking into getting a plate and doing one for my up coming brew days. So i should actually of pitched the yeast at 45 as opposed to 65 like i did? and im purging as i type...

So i brewed a Vienna Lager i got from Morebeer.com (No vienna malt so its more like a pilsner lager i guess). Aside from still figuring out my water volumes, I ended up with 5 gallons of beer. Ended with a 1.046 OG. Pitched my Wyeast Bavarian Lager 2206 at 65 degrees. Then dropped the temp...