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This batch has now been in bottles for over 4 wks stored at about 68 degrees. It doesn't seem to be carbonating. I boiled 2/3 cup of dme in a quart of water and mixed it in just before bottling but no carbonation to speak of yet. Wyeast says the yeast is good up to 12% abv and the way I figure...

Munsoned, I've only been at this HB thing for a few months now and I'm still bottling my beer as a matter of fact I'll probably always bottle, I dont drink much of it at home I usually take it with me places and haulling a kegerator around (even some of the cool ones I've seen on HBT) doesn't...

Ideally the fan on the cooling element would go on when the element goes on but stay on for a few minutes after the element goes off - sort of like the fan on your furnace stays on for a few minutes after the furnace shuts off to get all the heat out of your ducts and into the house.

I'm no thermal expert but here's my thoughts... 1.The stuff in the first compartment won't interfere with the cooling of the other compartments in fact, the more stuff you have in the cooler the greater your thermal mass so temps should be more stable. 2.You don't need a 2nd fan normal presure...

interesting, I was expecting it to get to about 1.012 - I guess I don't know how to use the attenuation to pedict the FG. What is the formula for that? I've never had a batch finish this quickly and this is the first time I've used any method to control the temp so I was not even thinking it...

I'm brewing an IPA. OG was 1.074, pitched a half gallon starter of wyeast British Ale II W1335 at 69 degrees. Primary in a bucket for 1 week. Bucket was in shallow water in a plastic container with a tshirt around it in my basement. Water stayed about 68 degrees while fermentation temp got...

By definition a cooler is supposed to keep cold things cold. Since cold air sinks to the bottom coolers are designed with good insulating properties in the bottom but poor ones in the top. You really need to find a way to insulate the top if you are using one as a HLT or MLT...or turn it...

does anyone have a jig that uses the rim instead of center as the guide? I will soon be acquiring the last 2 kegs I need to make a 3 tier system and then will have to cut off the lids and drill all 3 kegs, I'm thinking the rim is a lot more stable throughout the cutting process than the center...

So I just completed my second batch using this technique. My first one was a Belgian Tripel and this one was an IPA. I guess I jumped right in with both feet using 14lbs of grain in each beer but I have altered this technique a little to use 2 boiling kettles, 2 grain bags and basically make 2...

Mathematics, what's your maple brown ale all about?

Yes, get the 5 gallon size. You'll find them with the paint sprayers.

So, my tripel is ready to bottle. I took the fg the last few days and it seems to be stuck at 1.012. My question is how do I account for the lb of sugar I added during the fermentation? My initial gravity was 1.080 and my final was 1.012 which puts my APV at 8.9 but I added another pound of...

I just use a straight edge and a razor blade. Cut about half-way thru and snap it backwards on itself. The cut will straight if you can keep the blade against the straight edge with isn't easy if you rush things. When you snap it the cut is not perfectly even but its nothing that a little...

OMG, what can't you buy online??? They have a whole category called Udder Care. If anyone doesnt feel like making their own wort chiller they have a plate cooler on clearance...http://hambydairysupply.com/xcart/product.php?productid=1702&cat=36&page=1:drunk:

Every day I drive by this farm market that has what appears to be a stainless milk can sitting out front. I'm wondering if something like this could be used for fermentation. I have no idea what the capacity is but it looks like its probably about 5 gals. I also see alot of these painted and...

sorry oldschool, I kind of highjacked your thread with my own question. I just thought it fit so well into your op.

I found 3 of the real old kegs on CL. These are the ones with the "classic" keg shape (no flanges on the top or bottom) and a wooden bung. Are they any good for kettel or will the wooden bung be a major pain?

So here's what I ended up with... 7# Belgian Pils 7# Belgian Pale 1# Table Sugar immediately after boil 1# Table Sugar when racking to 2ndary 2oz Styrian Goldings 60 mins .5oz Strisselspalt 5 mins .5oz Strisselspalt 1 min Wyeast 3787 .5 gallon starter I used my derivative of...

Brewnscooter, the dog's fine, thanks for asking. I had heard hops were dangerous for dogs so I did keep an eye on her last night but come on, she's a lab, they are notorious for eating anything they can get in their mouth. If the crayons, bandana, pencils, rubber balls and unused tampons...

Yeah, I'm beyond worrying about it. Its bubbling away right now and we'll have to see how it tastes in a couple months. IowaBeerGuy, right now my basement is about 69 degrees and when I rack to secondary I will use the tshirt trick to lower the temp a little. I plan on building some sort of...