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I found that one corner of my basement was still 61F so I went ahead and used 2112 for a batch over the weekend. Fermentation was well underway in 12 hours. Curious how it is going to turn out because at the 24 hour mark had crazy bubbler activity and the outside temp of the bucket was 67 F...

I'd like to try this as a steam beer. Is 68 F too warm? My cooling fermentation chamber is currently lagering near freezing so I am bound by the nearly constant 68 F of my basement. Which would be the best lager yeast to use? The ones I have easy access to are: Wyeast 2112, Saflager S-23...

Seal the bucket. Put a 3-piece airlock filled with water in the bucket lid. Press very gently on the lid of the bucket. You should see an air pocket grow/shrink in the airlock as you apply/release gentle pressure.

We got a few of them when they were half-price on Cyber Monday. They are scattered through the house and we use them as hands-free intercoms. Much better than yelling up the stairs.

Sometimes after staring at something for a little too long you get blinded to the obvious alternatives. Two kettles or a larger kettle are options that I'll add into consideration along with just getting the 3500w burner and adding 220V outlets. Thanks for the responses.

Does anyone know if oblong / racetrack / oval kettles in 10-15 gallon size are available anywhere? I'm wondering if it would be possible to use two 1800W induction hobs instead of one 3500W. Both the areas I brew in have outlets that alternate between two dedicated 20A circuits so using two...

Huh. I just realized that "Kettles, Mash Tuns & Hot Liquor Tanks" is a sub-forum of DIY .... probably not the optimum place for my question.

Does anyone know if oblong / racetrack / oval kettles in 10-15 gallon size are available anywhere? I'm wondering if it would be possible to use two 1800W induction hobs instead of one 3500W. Both the areas I brew in have outlets that alternate between two dedicated 20A circuits so using two...

Looks awesome. I've put it on my "To Brew" list that I keep in BeerSmith for a future brew day. Max OG that I've done with my equipment has been 1.078 and I want to successfully step that up up once or twice before attempting something this big.

Thanks for posting this. About those grain percentages ... if 9% = 1.42 kg, does that mean that the two-row is 15.8 kg (1.42 / .09)? Even if I just assume my normal efficiency (which I won't be able to hit) that's still about 10 kg total grain, which is around 3 kg higher than I've gone...

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I brewed Revvy's Belgian Blonde clone a few weeks ago. Fermentation was so strong that it blew off the top of my bucket fermenter at high krausen about 36 hours after pitch. The lid was off overnight before I found it. I cleaned up the best I could, sanitized the top, resealed, and hoped for...

Can you combine shipping on two? If so, can I get two for a SS Brewtech 10 gal kettle: 13.8" diameter x 16.5" height?

I believe it does because it is the newer version but I cannot verify 100% (the box does not have a picture on the outside). Let me confirm from where it was purchased.

$255 I would prefer local transaction, but will ship if you really want it. It is new in an unopened box. I had been watching this for a while and then it went on sale for $255 delivered. Almost immediately after ordering I had a few conversations with others and ended up deciding that moving...

I'm in the process of evaluating kegerators. I have a 4 tap home-built keezer but I need something a little more refined and I don't have the time to trick mine out to look like anything more than a freezer with a wood collar. I haven't ordered yet but I am leaning toward the Keg King Mark 4...

You need to harvest from White. That's the yeast they use to ferment Tripel.

Your gravity reading is 1.015 (the "15" is 15/1000, which gets added to 1.000). With a supposed OG of 1.043 and FG 1.014, you are looking at an ABV of 3.7%. The description says "toasty bread crust, caramel, and an inkling of floral and herbal hop character" so your "malty" assessment sounds...

One thing to keep in mind is that some brews are bottle conditioned with a different yeast than what was used for fermentation. One example that comes to mind is Allegash Tripel. If you want to clone that you would harvest from a bottle of Allegash White.

Just label the box “Fragile! Viable Yeast Cultures”