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Blakiexcharles

well, I didn't want to go to bed with the air lock dirty.. couldnt find any tubing to make my blow off with.. so I at least sanitized, removed, cleaned, sanitzed and refilled my original air lock... hopefully the beer peaked today and will keep my ceiling free of blackish brown.

5 Gallons of an Imperial Stout 821.5 + 5 826.5

i figure, it did its majoy early fermenting at this temp... my safest bet would be to let it continue its course at exactly 70... room temp is 68* I can always fill the bath if I need to.

appreciate it! i don't really have time to make my tube throughout the week.. i usually work close to 7-7... I do definitely appreciate the advice and will build one ASAP.. for now at least the bathroom will be easy to clean :p

as you can see, the mini volcano breached the air lock.. but appears to have settled down since. Will it have another increase?

does a stable 70 hurt my flavors though? I'm planning to leave it in for 1.5 months...

I brewed yesterday, and got it into the primary around 2PM (29 hours ago) with WLP001. website says optimum temp is 68-73* it's been at a steady 70* in a closed off bathroom sitting in a bathtub because it looks like it's about to blow the top. Is this temperature acceptable? Brewing an...

well that felt successful.. I thank Mr Beer for educating me in the steps prior to trying a larger batch. Everything made sense and worked well. random pics :') like a baby's first steps.

I've used Mr beer, and made beer.. its just a plastic fermenter with an almost air lock, and a spigot that can leak if not installed properly. Check out the Mr beer thread.. all kinds of interesting DIY style tips and tricks.

for one, the air locks.

oh and the recommended time in the primary is 1.5 months... that sounds torturous.

She also gave me a pack of Brewcraft Whirlfloc T "25's" and said to throw a tablet in, 15 minutes 'till flameout. Not familiar with them at all... but will definitely listen to the pro.

It really is cool, I moved down here about a year ago.. and being in North County.. I can visit the downtown city life, and then retreat to Suburbia after. Feels good :p so here's the recipe we put together.. 6.6 lb Northwestern Amber extraxt 3.3 lb Muntons Light extract 1lb crystal malt...

haha I'm a Chiefs fan :x but I have been to a few games at Qualcomm

I love it here! Just in 2012 we've had 16 new breweries open.. taking the total up to... 61 I think. I live in North County..about a mile from Stone Brewery and about 10 from Iron Fist.... I'm way to spoiled.

Pretty excited... I've done 5 batches of Mr Beer.. read all over this forum, listened to countless Basic Brewing podcasts.. and sampled a huge majority of the Craft Breweries down here in San Diego. I will say, as said in the massive MR Beer thread, It was a great intro.. and I still plan...