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Hello All, This will be my first attempt at an IPA. I've decided to experiment with El Dorado Hops. I only have 3 oz so I'm using the 1 oz of Mosaic I have for bittering. I will be doing a 2 stage fermentation, dry hopping in the secondary. It will be bottle conditioned. Any thoughts...

I took a 2x4, deck screws and screwed them in on an angle, in 2 rows. I made 2 of them. They hold about 10 bottles. I fill a Rubbermaid container that holds about 20-30 bottles with the solution. I fill up both trees then put more bottles in the solution to soak. The bottling tube is mounted to...

I'm not worried about a blow out. I would guess that a blowout during highly active fermentation would mean the CO2 being expelled from the mouth of the carboy would keep it free of oxygen. I check on them daily during this time. I sanitize a new airlock, stopper and clean the inside of the...

I use a 6.5 gallon carboy for my 5 gallon batches. The last nottingham batch was fermented at 67 deg and had a blow out. This one is about 5 inches from the airlock after 3 days so I think I'm safe at this point.

That's a great analogy! We discussed this before i took the sample. I had my cohort stirring with a 15" long paddle before and then while I took the sample. It took about 4 pulls on the thief to fill the cylinder up enough to float the hydrometer.

Update. It was enjoyed by some, including me. I just brewed another batch on sunday. Stirred the top off water in and got 1.076 SG. Nothing changed in the recipe except I used El Dorado hops. It must have to do with the spices and orange peel oil causing the wort to be more buoyant?

I had a blow out with my last batch at 67 by the 2nd day. I'll set the chamber to 65 and see what happens. My understanding is that lower temps for that strain yield less fruity esters etc.. correct?

Hello all, I brewed a Brew-Ha-Ha variation Sunday. Sunday night I had to use the freezer side of my fermentation chamber to temporarily store some beef. Monday morning I saw the primary temp was 52 f. The Nottingham Ale yeast did start and has a healthy head as of today. I got the meat out today...

Alcohol evaps around 150-170. You can't pasturize in an open container without losing alcohol. To bottle, cap then pasturize, then keg seems like a pain.

kadozen, Wouldn't that be lovely!

Yooper, ya know what.... we pulled the sample after about 2 gallons had drained into the primary from the bottling bucket. We were straining it as we poured, except when we took the sample. It did seems quite thick to everyone. Now you got me thinking it was somewhat separated by the time we...

Hahaaa! That's a first for me!

Justdrumin, mine supposed to be done at 60* also. At 70* it says to add .001. Not that big of a difference though. "Winter Warmer" I like that!

Hello all. Yesterday I brewed the above recipe, to the "t", from the Beersmith 2 software. Estimated SG was supposed to be around 1.051 with a FG of 1.015.... At 65* we got 1.095! The yeast is Nottingham Ale Yeast, 2 packets pitched dry at 65* wort temp. Fermentation has taken off nicely and...

Update.... kicked the keg of this Pale Ale last night while brewing a Holiday beer with my siblings. My brother, who's a Lord Chesterfield drinker, likened it somewhat to that. I guess that means success! Thanks for all the replies and help!

Moved it into the secondary today. Tasted it and it was drinkable at this point. I think it'll be enjoyable after ageing for a few weeks.

The fan in the heater runs constantly. The controller switches the heating element.

If your not using a controller to shut off the fridge, and you add heat, your fridge is going to run constantly. I have a pelonis "small room" heater. I rewired it to separate the fan control and wired the heating element so it's on low heat when the controller calls for heat. As long as the...

Well I finally got around to doing it right.... My new chamber set up. Mounted to my fridge in the garage.

Here are some pics of a sample I pulled while kegging. BIG difference after the gelatin! Paranoia has settled now! Hit it with 10 psi. Now it's time to forget about it for a week or two.