Recent content by toejam

Hey all, I’m looking for a Bluetooth or Wi-Fi temperature controller for my fermentation chamber. I would prefer dual stage if possible. Any thoughts? Thanks

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Freeze first then add to secondary

Good to hear

I would like to hear some feedback on how it actually worked in a beer.

Thanks for the replies, I appreciate your help

Hi all, I have a lacto soured beer that I pitched a vial of Brett into a year ago. It is now down to about 1.005 and I think it is ready for the cherry addition. My question is do I just pitch the cherries directly onto the pellicle or should I rack the beer from the pellicle and then pitch...

Hey all, I have a mash sour that has been sitting with Brett for a year now and is now down to about 1.005 and I think it is ready to pitch some cherries into. My question is should I rack the beer away from the pellicle and into a new carboy before pitching the cherries or just pitch the...

Yeast starters are beneficial for liquid yeast. Dry yeast really only need to be rehydrated.

Is there a difference in the final product if you dry hop cold under refrigeration or at room temperature?

Good stuff

Sometimes I use an insulated fermentation bag that I picked up from the Home Brew shop. Once you get the beer down to temperature, I use ice blocks made from milk cartons to keep it there. I rotate the ice blocks out every couple days or so. Does a pretty good job.

If it was me I would leave it where it is. If you move it to cooler temperatures you can shock the east and cause it to possibly stop. Don't worry it's going to be fine.

Most of the aromas and flavors are set within the first few days of fermentation. I would think moving to a warmer temperature should be OK and will help fermentation finish out.