Search results

The temps during fermentation rise as much as 10 degrees. You should be fine around 58. I just fermented in 48 degrees for an IPA with 1056 yeast. Was slower but its almost done after 1 week.

Dam.... ok fine. I would rather get a stitched finger than a stitched eye :eek:

Not all controllers work that way. You can use 24 volt digital controller with a built in defrost controller and temp controls for fridge and freezer. Use a 24v damper that opens and closes to keep fridge at desired temp.

Lol sorry. You will be fine :mug:

Dam that is bad luck there. Can't stitch and eye thats for sure.

Bottle bombs are messy aswell. Terrible when ya here a popping noise in the basement!! I set it down on a stupid screw I did not see. Broke apart as it fell it caught my fingers. I will take the better bottles. A cut finger sucks but ruined beer.... unforgivable :)

Its the higher gravity beers.

Possible old and or bad yeast?

I will not ever own a glass carboy again. One slip and this is what happens. They are slicker than snot when wet.

You can tie into the control dial of the fridge stat if it has one. You would have to know how to read diagrams and improvise but it is possible. One compressor can do both.

The krausen you would think would have left a ring.

Sorry thought this was a IPA!! Here is a lager fermenting. If yours did not look like this something is wrong.

Gotcha. It makes sense to create the best beer. I was just curious if that is what caused it. I just tested it and its at 1.28 with an expected around 1.2. Krausen got almost to blow off status.

This... Air leaks in buckets are pretty common.

I have not cracked open the bucket. I will have to check the krausen level. Yea it did take off fast and furious then after 2 days just slowed down and even out. And yes freisste I have brought it up to warmer area. Main fermentation is out of the way time to bring it up slow. I...

Just curious as I made a all grain Double IPA and they usually want to blow the lid off. This one was 1.76 and used 1056 yeast. The temperature here was dipping in the -2's at night and cellar got down around 48 degrees. I add yeast and let stand a a few hours at room temp and when...

Remember the air temp does not equal liquid temp. Could be as much as 10 degrees higher. Cooler temps will be fine. Higher temps could produce off flavors. 5 gallons of beer take a bit of time to change temps.

I may have been a pain in the ass in these forums... but I do love brewing beer. I made my resolution in 2013 to not to be such a pain. I am not the guru of beer making. I just have had a great time brewing beer. This is what matters. You want to rehydrate more power to ya. Brewing a beer...

Wow. Not gonna restart this argument. There is plus and minuses to both. Use a yeast calculator and pitch dry yeast rehydrated or just added extra packs to get your desired level. With dry yeast it is easier to spend 2 dollars more than risk bad water/temp/toxins that kill yeast.. Yes some...

I stir during mash a few times to make sure no pockets but after that I do not as it disturbs my nicely packed grain bed and causes the wort to come out cloudy with particles in it again.