Search results

Why haven't any of my other beers done this? Yeah, it's in the coldest room of the house at 69°. I could move it outside I guess but it gets down to the low 50s at night.

I just started all-grain and to learn as quickly as possible brewed my first 6 beers in 8 days. The last one, a barleywine with US-05 that I hydrated before pitching, is doing this: http://troyhakala.tumblr.com/post/28174699480/lots-of-flocculation I've never seen this (or never noticed)...

For week 8, an Irish Stout, of course, to honor the Rooney family and the black in "Black & Gold". GO STEELERS!

They usually have them on just one side. I doubt it matters, though. I've found that my 1" stir bar is ok for 1L starters but 2L starters need a 2". I'd go with a 2". Mine is super-glued. Closer is better, mine is about 3/4" from the top of the plate and works fine.

You can crimp them or just use electrical tape but don't be surprised if they come off. :-) Edit: sorry, didn't realize others said the same thing already.

I just built one using these instructions – works great! I've found that my 1" stir bar needs a much higher speed than my 2" does to make a vortex. The 2" bar is thrown off at high speeds too. So a rheostat (potentiometer) is necessary in my experience.

I just finished a Breakfast Stout too, my 2nd all-grain (yesterday was my first). Mine was 1.041, was supposed to be 1.033, though.