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Thanks, I will go that way. Could you specify at what boil time you add the hops? All at once or following the same schedule as above?

I have not tried this recipe before, and yes, the only thing I try to achieve is the optimal use of my ingredients, not to have left overs. I know the Zymurgy clone, actually I have different malts myself as well (Weyermann pale ale). I currently live in Tbilisi, Georgia and this is the only...

Hi all, I am planning to brew multiple batches of the infamous Bell's Two Hearted IPA clone. I have a 25 kg (55.11 pounds) bag of pale malt that I would like to use optimally. The recipe asks for 12 lbs (5.44 kg) per batch, and I would like to give the recipe a minor tweak, ending up at 5.00...

Haha, I'll go for the Fried alligator. Problem is that I don't live in the US but in Georgia (the country), so it is going to be difficult to get my hands on FAJC

I did add the pectic enzyme, about an hour before pitching the yeast (according to the package). What is FAJC by the way? Thanks for all the comments, I will leave it as it is and let's see what happens!

I bought a gallon of freshly pressed apple cider, but it is very thick to my taste. The bottom part is really in between a drink and a paste, so I am not sure if I will get a nice cider out of this. Could I dilute the cider with some water? What would be the consequences? I have one gallon...

Good point in the last alinea, I would have to check this out. If that is true, I'd go for chest freezers for sure. The electricity part is of course relevant as well; the fact tbat I can pay for the electricity does not mean I should waste loads of it :)

Good point, although electricity prices in Georgia are not what they are in the USA. Moreover, if I can store twice as much carboys in this thing compared to a chest freezer, it would be worth the double electricity costs. Are your calculations based on the refrigerator running full-time...

Yeah that is what I thought. So in terms of temperature range, these things should be fine!

Light exposure is a good point, although I would set this thing up in a basement. Additionally, I could cover the glass partly or completely with something that blocks light. But definitely a point worth considering and a con compared to a chest freezer. As for the temperature range, I actually...

Hi all, Like many here, I experience some problems in keeping my fermentation temperature low enough in summer. I brew in a basement, but with current outside temperatures of close to 30C (86F), the basement temperature is just under 20C (68F). Temperatures will rise up to 40C (104F), so I am...