Search results

I ferment in two corny kegs and put the probe in between them. Sometimes I tape it to one and sometimes I just sandwhich in between them. I use a chest freezer for cooling and a rubber belt for heating(I forgot the name of it) I had a Johnson single stage controller which is great for lager...

I agree that if it’s a new batch you should just rehydrate dry yeast but, You are pitching into a low sugar no oxygen environment. If you pitch dry yeast or liquid from a smack pack, it’s going to just sink to the bottom. You need to make a starter and pitch at high krausen. You can do it with...

You don’t have to worry about over carbonation. If the priming sugar brings it to 9 psi and you set your regulator to 10 psi , it’s going to go to 10. If the priming sugar brings it to 10 psi, the gas will just maintain 10 psi. If the priming sugar brings it over 10 psi, the gas will do nothing...

Me too. A little C40 is ok but it should be fine without it too. Don’t dry hop with Huell Melon. It’s a great tasting hop but it has very little aroma. I would dry hop with just the Moteueka or add a different hop if you want to. I have heard Centennial and Moteueka together smell like fruit...

Depends on OG too. 4.8 beer could be ready in 3-4 weeks. Hi gravity beers will take longer

I’ve used it on a glass carboy for a couple of years with no problems. There is some chance the glass could break. You might want to move it to a warmer area. I never did it below mid 60 ambient

Make sure you put it in the fridge at least overnight before you drink it. Don’t just leave it in long enough for the bottle to get cold. Liquid absorbs CO2 better when cold. Plus is little cold conditioning is always a good thing

53. I brew one 8 gallon batch per month.

If you are going to pitch more yeast, you need to make a starter and pitch them at high Krausen. If you just rehydrate more S-05 and dump it in to a no oxygen high alcohol environment, they are not going to do anything.

I ferment in kegs, I cold crash with gelatin. I add a little gas before I do so there is no air intake when the temp drops. then I do a closed transfer of clear beer into the serving keg.

https://www.schluter.com/schluter-us/en_US/Shower-System/Prefabricated-Substrates/c/SS-PS Schluter has a 6x6 presloped tray that you could use if you need a drain. If you want to tile on wood, ditra is waterproof as long as you go over the seems with Keri band. I would do that and put a cheap...

I take a OG sample when the wort is still over 200. I use a coffee mug. I’ll let it cool before I take a reading, but that way I don’t have to worry about contamination. I take another sample at about 10 days . I ferment in corney kegs so I can just hook up a picnic tap and give it a little gas...

Buckets leak so the air lock doesn’t mean anything. Its probably fine. The more you open it, the more your going to add oxygen and bacteria. Leave it alone for 10 days from the beginning of fermentation, then take a gravity reading. Wait a couple of days and take another reading. If they are the...

Make sure your are in the mid 60’s before you add the yeast. They will survive high 70’s but the beer will be better if you start the fermentation lower.

I think shaking the bottles is a bad idea. If they do explode your going to have a huge mess and maybe a trip to the hospital. My deductible is way to high for that. As others have said, get them cold. Next time use Belgian bottles. They shouldn’t explode while cold but I would put them inside...

http://brulosophy.com/2015/11/12/short-shoddy-my-1-hour-all-grain-brew-day/

I wouldn’t drop the temperature at this point. Straight 50° and raise a few degrees at the end would be the best but lowering temperature at this point in fermentation can slow the yeast down and make them go dormant and not finish. Especially if you do it quickly

I never did this, but I believe you want the barrel to be full to avoid oxidation. I would do 2 three gallon batches. Put 5 gallons in the barrel and bottle the last gallon without the oak.you might want to set aside a bottle to top off the barrel as some of the beer evaporates.

I also would drop the carapils but I would consider leaving one batch with just the marris otter. Simpler is usually better. And that hop schedule is going to be nice with it.

I agree. Wait until tomorrow.