Recent content by toolman

It's hilarious to me that I discovered this post. I rarely have time to browse the posts here and don't know why I clicked on this one, but I have a lot of experience with this establishment.... These guys are truly pricks and it's amazing they are still in business!!! (Thankfully, I...

Thanks for your tips.... How long can. Leave it in that state without suffering negative consequences?

Should I just abandon the cellar attempt and bottle? As I said, it was 10 days and Ferm seemed to have stopped.... Thanks!!!

Short Version : Had a 5 gallon APA carboy fermenting precisely at 66F in primary for 10 days. Now its at 50F. What effect can/should I expect? (White Labs California Ale Yeast) Long Version : Moved it to garage and was planning to rack to secondary carboy and then cellar for 2 or more weeks...

I used White Labs California Ale. Fermentation seemed to have stopped when I moved it from original fridge (which was at 66F)

Short Version : Had a 5 gallon APA carboy fermenting precisely at 66F in primary for 10 days. Now its at 50F. What effect can/should I expect? Long Version : Moved it to garage and was planning to rack to secondary carboy and then cellar for 2 or more weeks. But before i could rack it to...

I just ordered the SABCO CHILL WIZARD but have not received it yet.... In order to utilize the oxygen injection option, I went to AIRGAS (a welding supply company here in Orlando) today and bought a regulator + tank. Does the industrial/welding style oxygen tank differ from Medical...

Instructions on the WYEAST package call for aerating the solution... How essential is this? and what's the most common method? how long does it need to be aerated and with what device.... Thanks

I have had to wait an additional day to pitch the starter. It was bubbling furiously yesterday but not so much today. Should it still be okay to use today? or should I re-feed them and wait another 24 hours before brewing & pitching...?

Have a yeast starter going in a 1 liter beaker, following the instructions I have ... But I am unclear as to whether I should agitate it prior to pitching or should I leave the sediment behind and only pitch the liquids....

I see several photos of set ups in garages and/or outdoors (such as this one). I'm new to brewing, having only brewed 2 batches so far and still awaiting the results. The book I'm reading stresses cleanliness and sanitization....... so my question is : Is sanitization obtainable in these...

I whipped up a yeast starter batch in a 1 liter beaker using Wyeast smack-pack with 5oz of dried malt and want to know how long it will stay ideal before I absolutely HAVE to put it to use..... I understand 24 hours is perfect, but my schedule has changed.... How can I extend it's...

Thanks for that... On the 2nd batch (IPA), I did utilize a proper yeast starter and the fermentation was much more vigorous and noticeable far earlier. I also topped off properly which seemed to enable the krausen to make it out of the carboy via the blow=off tube.... I suppose the reason no...

Just whipped up my very first 5gal batch 2 weeks ago, an APA recipe purchased locally. Realized a few mistakes that I made after the fact and now wondering how critical the effects will turn out to be. I realize the answer will arrive once it's time to taste for myself, but thought I would...