Search results

Relax just use a spray bottle of star san or similar cleaner if concerned :)

With 05 I stay around 58-60 and ferments out very nicely.

You will be fine. You did introduce some but nothing you can do now. Carbonate and drink up fast :)

I am just saying there is nothing to worry about. None. Especially before fermentation.

Very hard to do. The very reason we heat boiler water in new systems is to remove the oxygen from the water..... That is why air bleeders are installed. As the water heats the oxygen gets released. If this did not happen it would rust out the cast iron. Just put cold water in a ice cube...

I am really surprised how many think it stinks. Especially after a good clean up I find the smell gone in about an hour or so.

Your welcome. Sounds good to me :)

When your boiling wort or near you have nothing to fear in the form of adding oxygen. When you boil your removing the oxygen.

Yes or it might burn.

I brew a batch and canned 1/3, bottled 1/3 and kegged the rest. I can conclude that the kegging acting as a secondary produced a beer much more pleasing and clear as a bell. I can only conclude secondarys are in fact the only way to have the best possible beer one could hope to drink...

I get the smell in the fermentation room. Never in the house after a boil..... Then again I love the smell of the boil. After you make spaghetti the house smells but it goes away. You do any thing in the house ity will smell. Unless your cleaning skills lack its from the fermentor.

Grain bag is fine. I just call it a hop sack. Nothing wrong with pellets just messy is all. If any hops get in the beer it will settle.

Just dump the dry pack in. I have never seen a difference re hydrating.

I just use cheap vodka in the bowl in case it pulls back. Never seen one pull that much unless it dropped 30 degrees :P

I use a false bottom with a braid and copper manifold inside the braid.

Its reading 65 on the bottle. I should be pretty good. Thanks for the tip :mug: Crap you made me just go check the temp it did get to 68-69. The one right next to it is 63. The most I have seen the temp rise inside during fermentation to.... Wow.

I just tried 04 and it was in a IPA wanted to see the difference myself. One thing I noticed 04 took off like a rocket. Faster than I have ever seen 05 and it was one of the most violent. As far as taste I shall see.

Head retention.

Will do sorry to sound ridiculous.

I am a fan of the citrus.