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I mash in a cooler and often have a variance in temp over the 60-75 min. You could invest in something like this. What I do is watch the temp closely and write down what it's at every 10 minutes. With a remote thermo it becomes quite easy. This way if you want to correct your temps you know when...

At work I use dental picks to remove o rings. You could use a nail or paperclip. Or you could cut it off.

Hello. I have been a member of the forum for a little while, I am sure it says just how long in the status to your left. I have been brewing since a little before that sign on date. I am the type of person to completely immerse myself in any subject I'm interested in. A fault to my personality...

I did six weeks in primary, cold crash for a week, bottle. Aged for two months and drank.

155 is a little high and will extract unfermentable sugars and that may be why you can't get it down further. I'm not sure how much of what you've got could produce those sugars and at what levels. I'm no expert though

Sounds good. I guess I really should have asked what yeast you're using but regardless. Sounds normal. If it were me I would leave in primary until after the holidays. Again, just my 2 cents. Recipe? Sounds interesting.

What was your OG and what temp are you at? Sounds like biz as usual. Edit: You may want to throw the orange peel in the primary then rack into secondary for clearing after a week or so. It will give your yeast cake a chance to clean up any off flavors it may have produced. Also fruit can...

One of the things I have always read is kegging is quicker than bottling. After reading everything on here I think that's just false. Sure the bottling part is out of the way and all you do is clean, sanitize, rack, perge o2 and seal. But that's it. It seems like plenty of people using faster...

I once (just for kicks) divided up a 11g packet of dry yeast into 10 little piles about a gram each. Then rehydrated them and pithed them into 2L starter and once they finished I stored them in the fridge. Then used them as if I had harvested/washed 'em. No problems with them so far, really...

IMO digital, easy to read, use and programmable.

It would probably work for a 10 gal but if I were you I would size it up a bit to cover mor of the bottom surface area. Glad I could help and good luck with your build. With this setup I am getting 80-85% eff.

That they don't eat fruit, or that I call them family?

I got one that puffed up and stayed at that point. Once I smacked it I could tell the difference, I think it may have been the expansion of the air inside due to it warming, in my case anyway. Pitched and turned out fine.

I am part of a vegetable co-op and lately my wife and I have forgotten to request "no fruit". Our family (my wife, me and two roomates [very close friends]) don't eat fruit. So now I've got a bunch of fruit and no mouths to put it in, so of course the thought comes to mind, beer. I have pears...

More like an orgy!.... can I say that on here?

Oh, you probably already know but be sure to use loose fitted foil to cover so you still get an air exchange.

Sounds like a good plan. I do pretty much the same thing. After 36 hrs on my stirplate put in in the fridge for 24hrs, decant, let it warm to room temp while I mash and boil.

I noticed in the keezer sizing thread that the 5cu ft Holiday freezer was what I was looking for. My sister is trying to get rid of her Holiday freezer and asked if I wanted it :ban:. But.... I didn't know if it was the same one. Holiday mod# LCH0501PW From the part number (050 = 5 cu ft?)...

Damn. Thanks man, you saved me an hour in the car. I'll keep lookin'.

LOL. That would be awesome. EDIT: the dimensions would be awesome, not if your GF was selling your stuff.:mug: