Recent content by ThunderpantsBrewing

Lowering the price to $150 OBO. Thanks!

https://columbus.craigslist.org/for/5976156313.html Check out the listing here on Craigslist. I'm asking $175. I'm in Prospect, OH. Thanks for looking.

I just made a stout with American Ale II and really liked the results. It gave a bit of a citrusy flavor that goes very well with the chocolate and coffee.

You're going to want that to be high-temp tubing, like this: http://www.williamsbrewing.com/HIGH-TEMPERATURE-TUBING-C270.aspx

Are you trying to say I'm wrong, but are taking the longest route to do so? Bear in mind, your tone of voice isn't translated through text.

Ideal temperature for that yeast is 59-68, but their website says you can go up to 77, so I'm thinking you should wrap a wet towel around your fermenter and you will be fine. The temperature can rise up to 10 degrees during fermentation, but keeping that towel wet and maybe even blowing a fan...

I throw them in once I get down to about 180F. This keeps isomerization down, I'm told. Always had great results.

Yes.

At what temps are you mashing? A higher mash temp will yield more dextrins in your wort, which are unfermentable sugars, so they stick around and give your beer some viscosity.

http://colinb-sciencebuzz.blogspot.com/2010/01/if-co2-is-so-heavy-why-doesnt-it-sink.html

True, it was definitely the extreme example. But as usual, I'm going to pimp my favorite bucket: http://www.usplastic.com/catalog/item.aspx?itemid=24116&catid=626 Put beer in, blanket with CO2, seal it up, place in lagering chamber. P.S. I hate carboys

Your beer is perfectly fine. Yeast produce C02, which is heavier than oxygen, so even though you introduced oxygen to the fermenter, that C02 should protect your beer some. http://www.anchorbrewing.com/blog/anchor-terminology-coolship/ Look at the headspace on these fermenters, and remember...

Beginners need gravity readings, until they are sure their process is working.

I don't usually check it until my airlock activity has stopped completely, usually a week, sometimes up to 2. Just be patient and let the yeast do their jobs, and you should have some great beer!

I'm assuming you have a motor driven grain mill? Could it have just been static electricity?