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So you have it just going right in the door?

this thread is a little old but I just picked up one of the glass door beverage coolers like you see in convenience stores which is like the True ones mentioned in this post. Mine is a Beverage Air. I was wondering how folks are running their temperature probe from their temp controller in the...

I took a shot at it myself based on this post and the limited info available. I'm brewing it tomorrow. Type: All Grain Batch Size: 12.00 gal Boil Size: 15.52 gal Boil Time: 60 min End of Boil Vol: 13.52 gal Final Bottling Vol: 11.25 gal Date: 24 Aug 2014 Equipment: Stainless Kegs...

I pulled up the article and it actually states that it has 72lbs of citra per "big batch" alone. It states that it has about the same amount of amarillo hops. That means that you need to "about" double those numbers.

thanks

So 2 oz for 5 gallons? I plan on bottling this batch so I guess I'll just taste after adding 2oz and see.

This is an old thread but how and when did you add the Olive Nation extracts? Secondary? At bottling time? Did it cause any re-fermentation? What was the dose? Thanks!

So the first beer in the barrels was a Scottish Wee Heavy fermented with English ale yeast. The second was a iipa fermented with California ale yeast. The current beer is a Russian imperial stout fermented with English ale yeast.

The other barrel is doing the same thing albeit to a lesser extent

Gravity going in was 1.023 going in. I just checked it and its 1.022.

I have a barrel doing something similar. Did everything work out? I am going to bottle mine and I'm worried I might have something eating all the stuff the normal yeast left behind and I'll have some bottle bombs.

I know the thermopen crowd loves their thermopen. That's a fact. I brew with a guy who has one and there is a place for them. The only problem is it is only useful when the thing you want to measure is accessible. The problem is, I often want to have the lid on something and know the...

My recommendation would be to read this book front to cover: http://www.howtobrew.com/ Seriously. Read the whole thing. It is probably the best home brewing book out there.

So I have these 5 gallon barrels. I had rum in them for awhile but then put in 2 different beers for around 2 weeks each. My third beer has been in around 12 days. Today, one of them blew the bung out and started foaming out of the top. The beer was approximately 2 weeks old when I put it in the...

How did this turn out? I'm thinking of brewing a pineapple wheat. Is there any truth to the assertion that pineapples are germ ridden? How did you end up preparing the pineapple?

If anybody cares I ended up throwing them out. The 2013 crop came along and I couldn't justify the time to see if these were any good.

I'm in. Thanks!

I posted this in the conan thread but I did not get any responses to my question. It really isn't specific to conan yeast so I thought I would throw it out to the general yeast forum to see if anyone can provide input. So I harvested some conan from a can I bought from the brewery around...

I'm not saying they are the healthiest but what I am proposing is that they may be the yeast cells that tend to be less flocculent. Therefore, if you want that heady-like yeast cloudiness, then is this theory plausible? I am merely posing the question so more knowledgeable yeast-nerds can let...

So I harvested some conan from a can of heady I bought from the brewery around April. I build up a starter and slanted the yeast. Around a month later, I built up a starter from the slant. My process for building starters is starting with 10ml, then around 100ml, then around 1000ml, then up...