Recent content by tyrus

Awesome!

Wow what a wonderful giveaway. Much thanks to homebrewtalk and all of the sponsors for putting this together! Count me in.

So I dropped the temperature in my keezer and the difference in temperature in the fermenter created a vacuum and sucked in about one quart of diluted iodophor solution that was at the other end of my blow off tube. So now I have a good amount of iodophor in my fermenting pale ale. Just thought...

I haven't tasted it yet I'm letting it do it's thing for a couple more days and hope some of the iodophor is off gassed with the Co2. I smelled it the other day and it smelled fine. I'm going to finish the recipe out and hope for the best. I'm wondering if some of it will drop out into the trub...

Yes, I cooked the pumpkin in the oven at 350° for about and hour and ten minutes until it was soft.

I am in the process of brewing an all grain pumpkin ale kit from northern brewer. The kit is called Smashing Pumpkin Ale. I used the grains that they sent me and added my own fresh pumpkin that weighed around 7 pounds. The boil has been going for an hour and fifteen minutes and it is still...

Essentially it would be 1/2 tsp/21 quarts because 20 quarts of beer plus 1 quart of diluted Iodophor that sucked back into the fermenter. I forgot to mention that it is 6 gallons of beer so now the equation is 1/2tsp / 25 quarts. I'm assuming this is not much at all. I'm just erring on the side...

It was not very dark at all, pretty much clear. I had put only about a 1/2 teaspoon or less in about one quart of water. I had mixed the solution 24 to 48 hours prior to the suckback incident.

Yes the iodine solution was the sanitizer.

So I crash cooled a fermenting pale ale that had a blow off tube and the difference in temperature in my keezer and in the fermenter created a vacuum and sucked in about one quart of diluted iodine solution into the fermenter. Will this ruin my beer? How does the iodine interact with my beer and...

I think your right! I am quickly finding out that the more equipment I buy the more I need. It's starting to get a little out of hand... in my fiance's eyes.

Thanks a lot for the info everyone! I guess I've learned something new here. I was always under the impression that if my beer got warmer than the recommended fermenting temperature of the particular yeas I was using, then the beer would have a lot of of flavors. But what i'm hearing here is...

I am living in arizona the ambient temperature right now is 75° in the house. The temperature outside is 48°at night but rises to 78° during the day. In my keezer I have a Saison on co2, a christmas ale in a corny keg that is "bottle conditioning" and a pale ale that is in it's fifth day of...

With regard to CO2, this should be unaffected as long as the beer is in a sealed container - hopefully one that does not split as the beer (90+ % water of course) freezes and expands. As the temperature of a liquid drops the solubility of CO2 increases. The drop in temp will not cause the CO2...

I didn't do the full 60 minute boil with the cinnamon and ginger. I followed the original recipe that had a 15 minute boil time on the ginger and cinnamon. I would definitely do the full 60 minute boil next time with the cinnamon and ginger.