Search results

So what you're saying is that they make temperature controls that I can just plug into the wall and then plug the chest freezer into without any wiring at all?

Ok cool, what exactly is a deep freeze though? Just a normal big freezer?

Would you mind posting a picture of your deep freeze with temperature overide? I have a friend who seems to be quite interested... :)

I just ordered a Cereal Killer mill. It should be enough for everything I want to do.

This looks like it tastes great! What exactly is the ABV?

You'll be getting closer to being rich with how much you'll be saving!

That's great information man. I didn't think that that was even possible, thanks for sharing!

Defiantly don't want to do that, I was unaware that the carbonation wouldn't disappear when bottling. Do you think just bottling from a keg would give a good enough head?

I could be wrong here, but I think the easyist thing to do would be to prime each bottle with 1 tsp sugar to make sure when you open one up it will have a good head. You would have to wait a couple weeks after bottling though. I hope this helps!

Grab a brew belt, it will wrap around your primary fermenter and help keep the temperature even. In terms of what temperature is best for your brew, it will come down to whatever yeast you are using.

Sorry to resurrect an old thread, but that Cereal killer would be able to mill wheat down to 0.026" right?

Looks good! If I used W3068 and wanted to bring out those banana flavors what temperature do you think would be best?

How high was the temperature when you were mashing this one? How long did you mash for?

You can make beer and wine with the same equipment, just be sure to clean it after you are done with it. If you where just making wine still, you'd still be cleaning everything when you're done so you won't need to do anything extra. I know a couple people who brew and make wine with the same...

Fermenting at different temps will bring out different flavors with the same yeast. If you are off by 5 degrees, based on what I know the results would be different depending on what yeast you are using. 5 degrees off will still make beer by the way, it will just turn out differently!

Fermenting a lager at 74 seems REALLY high to me. Is it some sort of yeast that likes really high temperatures? 74 would be good for an ale but not a lager. Did it turn out well?

Thanks! That really clears things up.

Just wondering how long can you store grain for without it degrading?

I want to get into kegging eventually, but right now I am bottling my beer and doing secondary fermentation in the bottle. If a 5 g batch has 10 lbs of grain and produces an ABV or around 5%; If I am shooting for 5% should I reduce a grain bill by 20% and then get the ABV up from around 4% to 5%...

Sounds great, any idea what the ABV is?