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Unless you live in the arctic you need cooling and heat.

In an envlosed area a 60-100 watt bulb is fine. Problem is finding incandecent bulbs. I use this for fermentation and kegging and my temp stays within +/- 0.5F. For something your size a couple vent fans to ensure a consistent temperature.

Our brew club does a style of the month and I'd have 30 days from brew day to drink do didn't know if a dark strong would be done in time.

Thinkng of a British Strong with a bag (or 2) of mulling spices. Thoughts?

So making this recipe... https://beerandbrewing.com/smoked-chocolate-rye-stout-recipe/ It says to ferment at 63F for 2 days then up to 68F to finish. I'm using US-05 and usually just stay at 68. Whats the purpose of starting lower?

Our local homebrew shop is taking donations to help local brewers that lost their equipment in the fire. Please help if you can. https://www.norcalbrewingsolutions.com/store/Carr-Fire-Victim-Homebrew-Equipment-Fund.html

Ok, brew club is going a smoked beer thing in a few months and wanted to do something different. Thoughts? http://beersmithrecipes.com/viewrecipe/2012272/smoked-orange-chocolate-stout

quick question on this. I just got a pump I plan on using for vaurloff, transfers, maybe whirlpool, etc. I fly sparge and was wondering if there's any advantage to running your wort back through the grain bed, like i drain my mash into my kettle, sparge, then when finished I run that wort back...

Ok, so I'm getting a pump, the cheap one from Anvil Brewing. Right now I'm only going to use it for transfers and to vaurloff (maybe whirlpool). I'm planning on just using an in-line ball valve to regulate flow. So my questions are: Will this work? Does placement matter? Ideally I'd like to...

So after using my tilt a few times here's what I found. Good - OG is right on - temp us right on ( given 15 min or so to adust for changes( - will tell you exactly when active fermentation starts. Bad - after krausen forms it's not accurate. - not accurate for FG. Overall its good to watch...

I just started a British Golden with 1469 and didn't see active fermentation for 24 hrs. Usually with S-04, US-05, Mangrove etc I see activity in 3-5hrs. Right now is chugging along though. went from 1.050 to 1.025 in a little under 3 days. It's not going as fast as other yeasts but I think...

I get the same

Only liquid is wyeast.

Going to be like 1.048. Almost all pilsner malt, maybe 5% carapils.

Was going to be a German pils so was going to go Wyeast 2124 or mangrove jack M84. Using a 2L flask with stir plate. 8oz dme would put me at 440 bil cells. I might do 2 steps though and just go way overkill.

I have a Tilt hydrometer so I can monitor pretty closely

Is it really 14 days to ferment? I know with a good starter I can get FG within 72-96 hrs on most ales. Once i hit my target can I go into my diacytl rest? I know lager yeast is slower but I don't see longer than 6-8 days.

If I have really good temp controls what's shortest time to put out a pilsner? I'm thinking 10 days ferment, 3 days rest, drop temp for 14 days and keg. As for temp control i can stay within 1F during fermentation.

Our long national nightmare is over. Thank you all for your help. Especially about it sounding like higher psi than it was. You guys are awesome!!

Update time (Yay)9 Didn't change anything on regulator but swapped gauge with one from local shop. Old gauge showed 10psi, new one 20psi. So if they should have read the same I carbed that blonde at 25psi or 3.6vol vs my 2.8 vol target.