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Great! I usually let the wort cool to about 175F° before I take it outside to the wort chiller. That usually takes about 20/30 min. Thanks!

OK - I'm just throwing this out there. Making AG batch in a few weeks, making recipe from scratch. Pale base, 8% wheat, est OG 1.069. Looking for a really complex hop profile, with lots of citrus / mango type flavors, and not super bitter. So this is what I'm thinking just off the top of my...

This is what it looks like now. It's dropped a bit since I posted this morning, but it's still bubbling. I would have thought the drop in temp to slow things down too which is why I was curious. My plan is to leave alone for another week, check gravity, dry hop for 5 days, check gravity. If no...

Hi all, I'm sure this is fine, just more curious about it. I brewed an AG red rye IPA last Sunday. (My first batch in over a year) Pitched a smack pack of wyeast America ale II at about 66F°. Really active fermentation in the 48h. Krausen started to drop after 3 days, but temp crept up to...

Thanks all. I actually got in touch with the chemist who works for the town, and received a comprehensive report. Now I just have to figure out exactly what to do with it. Turns out there is only 9.9 ppm of Ca+ in my water, so I'm obviously going to have to make some adjustments. I just...

That's my next step. They have a report you can get online, but it doesn't include Ca+ Mg or HCO3, so I have to call them...

I live in northern MA and it's town water here. I have a filter on the main coming into the house. It's a 5 micron sediment water filter. Water is pretty hard...

Hi all, Brewed an AG batch this past weekend for the first time in nearly a year. Has some issues that prevented me from brewing, but I'm back now! Brew day went smooth, but I missed some of my numbers. Think my mash was a little too warm, but volumes continue to be my big issue. Only ended...

Think my plan is going to be to primary for 6 weeks then dry hop with some extra additions for 2 weeks. Bottle for 2 weeks at room temp then 2 weeks in the fridge before I even try one. I'll Sent from my iPhone using Home Brew

Beer is about 69F this morning. It's still bubbling away so I guess at least some of the yeast survived the 10 degree temp drop. Now we wait... Sent from my iPhone using Home Brew

I'm only doing 5g batches so lifting into a chest freezer I'm not too worried about at this point. Thanks for the info on the temp control module. As the fates would have it it is going to SNOW tonight after being 68F this afternoon. (Welcome to New England) so the temp in the basement is also...

Thanks for the tip! I decided not to cool rapidly. Just moved to basement where the room temp is about 67, and the temp of the concrete floor itself is about 64. Hope that gets me close to 70 in the next 8h or so. Will see. Been scouring the internet for used chest freezers I can convert to...

The stout came out great! Nice rosty coffe notes with a hint of sweetness. silky mouthfeel with the large % of oatmeal in the mash. I used brown sugar to carb. I guess a few days a low temp didn't hurt. Afraid I may not be so lucky with my too warm ferment going on now...

Pitch at 62... That's a good idea. more wiggle room as the fermantation warms up. Thanks.

Thanks! that's helpful. The wort was 66-68 when I pitched. I usually primary for at least a month to give the yeast plenty of time to clean up flavors. I am planning on dry hopping this, so I'll be sure to taste before I transfer, and get that temp down tonight! I really need to get a...

Think I'm ok here but just want another opinion. I brewed an IPA on sunday, first time with this recipe. OG 1.056, with a ton of late hop additions. Yeast was S-05 re-hydrated. I finished up around 4p, set up the blow off tube and stuck it in a low bulit in cabnit I have that fits a car boy...

They were very tasty. They were a little thinner and crunchier then I would have liked, but the flavor was great. Sent from my iPhone using Home Brew