Search results

:D Thanks for measuring for my "probe." I'm sad to say, I think it will fit! I've ordered the BB and it should be here in time for my next brew. I'll try using it with the CoolZone wrap (I have the wrap designed for a carboy). If that doesn't work, then I may eventually invest in the FTS...

Quick question for anyone with a BrewBucket with a thermowell -- can you insert a digital temp sensor into the thermowell, or are you limited to the thermometer supplied with the BB? I ask, because I'd like to hook it up to my STC-1000 temp controller. Thanks!

Does anyone happen to know whether the Cool-Zone conical cooling jacket would fit the BrewBucket? I'm going through the same mental calculus as Rev., and like the look of the BrewBuckets. I already have an investment in the CoolZone system and would like to keep using it if possible.

OP here. I added 2 tsp. of amylase enzyme and saw significant krausen within the first 24 hours. Activity continued for the better part of 5 days. I tested the FG again tonight and it is stable at 1.020, which is the target for the recipe. The beer tastes surprisingly good, strong chocolate...

One more questions for the OP: What are the pros/cons to fermenting in a kettle vs. a conical? Do you prefer one over the other? Thanks!

I'm looking to do something very similar -- I also have a CoolZone jacket, although I'm thinking of upgrading to a SS conical of some sort, preferably one where I can continue using the CoolZone jacket. Question for the OP and other thread folks -- which is likely to work best -- modifying...

I added 2 tsp. of amylase enzyme last night (5 gal. batch) and saw activity this morning. I'll test the gravity tonight and again each night until it is stable. I'll also give it a taste and report my findings. Thanks for the info about the recipe -- this hobby is all about learning experiences!

Can you guys be a little more specific about what's wrong with the recipe? Regardless of the target style, what exactly is wrong with the recipe? 10 lbs. pale malt (UK) 2 lbs. chocolate malt 2 lbs. roasted barley 1 lb. white wheat malt 2 oz. Goldings at 60 min. 2 oz. Goldings at 15 min. Yeast...

My gravity reading was done with a hydrometer, although my OG (post-boil) reading was done with a refractometer. I will read up on the amylase thread -- thanks for the link. - Ken

No, used an O2 bottle. Good idea to let it settle down. No, the smack pack did not expand as expected, likely due to user error.

Thanks for the helpful replies. Actual target gravity for the recipe is 1.021 for an ABV of 6.53%. Actual grain bill was 10lb. pale 2-row (UK), 2lb chocolate malt, 2lb roasted barley, and 1lb white wheat malt for a total grain bill of 15lb. Target OG was 1.070, which is what I hit. Ended up...

68 to 70F - ambient in my basement. If I raise the temp, how high do you recommend?

Brewed an irish stout (10 lb pale Malt (2 Row) UK, 2lb Chocolate Malt, 2lb roasted barley, 2 lb Chocolate Malt, and 1 lb White Wheat Malt. Mashed at 156 steady, and ended with OG of 1.070. I pitched a single smack pack of Wyeast Irish Ale 1084, with no starter. which I now understand to be...

Good stuff, thanks for the update. I'm using the GottaBrew cooling jacket with a plastic carboy and am looking to upgrade to a SS fermenter. I've been looking at the Chapman SteelTank as an option and wonder whether it would work with my existing setup. I'm also interested in the aquarium...

Any report on how this turned out? Pics? Can it cold crash? Thanks!

Very nice! What model refrigerators are you using for your kegerator and ferm chamber? Those look really cool.

Just coming out of the boil, the hop bag is pretty full and is bloody hot. I've taken to clipping it to the edge of the pot and pushing most of the liquid wort out of it with my mash paddle. Most of the hop gunk stays out of the kettle while preserving most of the wort. I tried squeezing it...

I'd like to look into glycol as well, since I've had my water reservoir freeze up in my kegerator. Although the my refrigerator's internal thermostat is set to 43F or so, it doesn't really regulate the temperature very well and sometimes it gets way too cold. With glycol, it may be...

LOL, that's a good question. Let's just say I have "mash anxiety." When I'm running a recirculating mash, I always worry that it will get stuck, or that a hose will pop off, or that the temp will go too high, or that .. . well, you get the picture. Of course, nothing like that has ever...

Yeah, I've been following those threads. I've successfully done a 30-minute mash, but not yet anything shorter. Most of my brew time is spent prepping, sanitizing, chilling, setting up the fermenter, etc. For most brews, my actual time for heating to strike, mash, heating to boil, and then...