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Lots of info floating around on pitching temps... I pitch at 70f. Pitching higher (I wouldn't go above 85 myself) would actually get the yeast to thriving faster but is reportedly responsible for off flavors in the beer. This combined with the fact that my fermenters usually run at 68-70 is...

Nope, you will not get a good seal on these bottles. I use the 22oz bottles. Less time spent cleaning them and filling them than is spent if you have 12oz bottles. The 'type'? well, just the brown glass 22oz bottles that you can find at most LHBS's and on brewing supply web sites. I...

Being new to the hobby (five batches of mini-mash experience) I really want to be able to identify (in order to correct) any off flavors in my brews. The one quality of my beer that I would like to identify which has been noticable in the three of the five batches that I have consumed so far, is...

Argh, another Wal Mart digital thermometer (and $8) out in the trash. This one lasted no time at all! Seems as soon as they are in steam, they die. SURELY they make one which is made for these conditions / environment. If anyone has any experience with a GOOD one please lemme know. If you...

I ordered a yeast starter kit from morebeer.com. What I wanted was the 2000ml Erlenmeyer flask (glass flask that you can take from boil to ice bath with no cracking) but the whole kit was only 2 bucks more. Anyway... back to the point, the directions suggested using aluminum foil over the top of...

My yeast would be drunk... is this a bad thing? :confused:

It can't hurt to rack to secondary now. If it's initial surge is over put it in the secondary. I have transfered to secondary a couple of times with only four days of primary. There is no draw back to this. If you really care to clean it up, rack to secondary now and then to tertiary in...

I missed a week of brewing due to travel. I have no home brew to drink for another week (unless I just bust in early on the batch which is bottle conditioning now). I have more yeast bottles in my fridge than beer :( Good thing I'm single and don't have to keep food (eeewwww) in there...

More beer for muah!

What size fermenter did you use here?

If your talking about a home refrigerations system the answer is no. These systems rely on the drop in pressure as the freon goes into the coil which the fan blows over. These coils have orifice (orifi for plural? :confused: ) and are designed to work with the compressor units. Simply...

Cooling within 15 mins, running about 1 to 1.5 gallons a minute... no more than 25 gallons at the MOST. I would actually think more along the lines of 15. Thats less than a good Hollywood style shower! I use my runoff to clean my driveway as it runs toward the street. Ugh, hope I don't offend...

I'm doing full batch (5gal) boils in a modified keg. Not many places to submerge that in an ice bath. I would hate to handle it too... a bit heavy. It would take forever to cool down on its own. I cool it down with a submerged wort chiller in under 15 minutes.

I have yet to get alot of foam on top of a starter. The foam on top of a batch is from other things besides just yeast munching on DME. If you have any bubbling and are getting sediment fallout then it is doing its trick. I have always used my starters (just as you describe making them) about...

Used the Barley Crusher for the first time just this past weekend. Good grind (from the little experience I have to speak from) and adjustments are easy to make so you can tweak in on that perfect grind. I'm just doing grains for steeping right now so I haven't done alot. Used the hand crank...

Only done a few batches in my 6.5gal carboy since Iv'e gotten it but I have yet to use a blowoff tube... just the airlocks has been fine for me.

Absolutely! Yeast will still be suspended in the transfered solution in ample supply to continue fermentation in the 'secondary' carboy.

Anyone used a propane torch for this or is an alcohol lamp or butane burner necessary?

Freshops brand has been good for me for the same reasons mentioned below. I have only gotten them thru my HBS so I cannot give specifics on a good web store to order them from.

I have a recipe calling for 4oz of dextrin. Any ideas on how much Carapils grain I would have to steep in place of using the dextrin? I have the grains on hand but no dextrin extract...