Search results

Type: All Grain Date: 04/17/2012 Batch Size (fermenter): 5.00 gal Brewer: Boil Size: 6.52 gal Asst Brewer: Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 % Final Bottling Volume: 5.02 gal Est Mash Efficiency 89.6...

I ended up doing what yooper said, however, depending on my results a 3 gallon batch or a new mash tun are in my future

quick question, this recipe requires a 90 minute mash and a 90 minute boil? How would I maintain temperatures in my mash tun over 90 min? I tend to find they drop about 5 deg over 60 min.

Bought a Johnson controls A419 and installed it on my chest freezer this weekend. Yesterday I completed a ipa and placed it in the freezer set to 65 with a 5 degree differential set. The probe ison top of the fermenter bucket. I come home and the unit reads 55 and the thermometer at the bottom...

awesome, thank you so much!

can i make this recipe with a 5 gallon mash tun?

ok, here is my idea for my fermentation time table: 7 days primary 7 days secondary (glass carboy) 7 days in keg at room temp 14 days in keg chilled at 12 psi now drink! I am trying to brew a beer every 10 days so that the time in keg at room temp will eventually increase, as will time...

Racked to secondary today. FG of 1.02, estimate was 1.017 should that be expected because I overshot OG?

Ok, I have a 2 tap kegeraror that will fit 3 corneys. I have an old fridge that will fit maybe 2 fermenters or one fermenter and one corney. I want to always drink my own beer. I am starting to brew a batch a week for the next 4 weeks. So, how do I carbonate one keg while pouring another 2...

sorry to change the subject, but, what app is that on the iphone?

I started fermentation on 3/8 and beersmith says i should transfer to secondary on 3/12 and keg on 3/22, does that seem way to soon? I was planning on 14 days primary then transfer to a keg for secondary and cold crashing after another week.

so, got the batch into an old fridge in the garage, it goes down to about 50 and I shut it off let it sit till it goes up above 70. I am hoping that will keep the beer in the fermenter in an acceptable range. I am assuming too cold slows the yeast but they come back once the temp rises... edit...

Ok, using an old fridge in my garage. It doesn't have a temp controller so I am turning it on letting it run then turning off. Seems like I have to spend $ 60 on a yeast starter kit (flask, lid, food, stir plate) and another $70 on a temp controller. This hobby is so expensive, after fermenters...

the research i did said 1.070 for a starter, however, i will use a starter from now on once I buy the equipment (what do I need?) cooler fermenting is impossible (80 F in FL) the house is at 75 F. I could put it in the kegerator (40 F)... Also, seems that baltic porter are usually lagered, what...

So a Baltic porter, my 3rd batch was supposed to be 1.065 og and was actually 1.072 I didn't make a yeast starter because I was expecting to be under 1.070. Should I pitch more yeast tomorrow? I used a wyest Irish ale yeast smack pack. Should I let it ferment a little longer, like 10 days?

thanks for all the help!!! this is a total learning process right now, and I am figuring things out every day, this has been super helpful!

I siphoned (racked? is that the same thing?) to a keg and cooled it for 48 hours. Then I siphoned again to another keg and set pressure to 12 psi for 30 hours. I just realized I could pull the crap off the bottom by pouring a beer, which I did, then I pulled the ball lock fitting and am letting...

OK, so I purchased beersmith (love it) and used it to design my last 2 beers. Here is the problem, It tells me the volume to carb to, not the psi to set my kegerator to. How do I figure that out? thanks, e

when siphoning into the final keg for carbonating I found there was a lot of crap at the botton that i ended up leaving behind. I t seemed like a waste of a lot of beer. any way to avoid that?

Is the point of kegging and waiting a week to let any sediment fall to the bottom