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I bought a 7 gal Chronical Fermenter from SS Brewtech. First question is about when to dump the trub? I have a stout fermenting, and will be at 1 week on Sunday. It's definitely slowing down. At 1 week was when I was planning to dump the trub. When I dump the trub, do I pull blowoff tube out...

+1 on using 2 beans. Don't go by ounces with vanilla beans. You'll be surprised by how good 2 beans will be.

I would do this other way around. I feel like fridge allows you to see fermentation easier, and is also easier to load things into. For me,glass carboys are more difficult to get in and out of a chest freezer. My 2 cents.

I'm interested in what they say. I just put my first batch in one yesterday. Am thinking about the legs to make transferring to a keg easier. Perhaps the shelf that goes on the bottom would add more stability.

Thanks fun4stuff. Learned something new today.

Of course, he shouldn't drink it, or waste any time trying to save it. So many of our first brews were undrinkable. But what would the Camden tablets do anyway for this beer? That's for treating your water before you brew to get rid of chlorine.

I stored my diffusion stone in a ziplock bag after my last brew day. After use, I cleaned the stone and sanitized it, but it looked moldy today. I wiped it with a paper towel, and rinsed it off, careful not to touch it with my bare hands. Then I boiled it for 15 minutes. I believe in that time...

Mill, like the majority is saying. I like buying base malt in bulk. I believe it's just over half price. You will stay consistent with efficiency for the most part. Yeah, I still have to go to lhbs for yeast, hops, specialty grains, but the final bill doesn't hurt as much. The pump is more of a...

This is what I was going to say. I usually move racking cane down as the beer is drained, staying just below the surface to keep syphon. Fwiw, I rarely secondary any more. Only on wheat beers when I want to add fruit. The more you mess with it, the more you risk infection. The nylon will create...

What yeast did you use?

I have my temp probe between some foam insulation and my fermenter. My stc1000 reads 17.1, but the thermometer on the carboy reads 66F. How do I change the stc to read 18.8? Sent from my iPad using Home Brew

I also wonder if it's your hoses. New hoses can be plasticky for a few pours, but will go away. Also if your kegs are not new, you may need to replace the rubber rings and perhaps the poppets. I would really clean the hell out of the kegs.

Was there any carbonation to the beer? A week is pretty short for carbonation, especially in the winter. What is the temperature where you are conditioning your beer? If it's sweet and has carbonation then it may not be done fermenting. But after 3 weeks I would bet it's done. My guess is that...

I think my list would have to include some George Jones. And of course Merle Haggard.

I've used 1056. I like it. It'll clear with time. Besides, it's homebrew. I've never used gelatin. But I do have some on hand. Nice new brewery you've built. I've been following for a while. Congrats!

It's just settling. Don't worry.

Thomas Fawcet Pale Malt, Rahr 2 Row and Marris Otter are 3 that I've bought. Join a Homebrew club if you haven't already and get on the email lists. In our area there are usually 1 or 2 grain buys a year. Also, after a couple of years thinking about keeping track of what I use throughout the...

I've used cascade in some American style stouts. It's good. I'm brewing a stout Sunday with them. I agree with the above suggestions and personally I would drop the flakes wheat. Don't add too many specialty grains. Base malt, roasted malt, chocolate malt and one other along with flakes oat...

I've added honey in pale ales. I don't know the technical terms, but basically honey is a pretty sterile environment. No need to pasteurize it. I have added it to flame out, or very late in the boil. Take the kettle off the flame so it won't scorch on the bottom of you kettle, and make sure to...

For this batch just roll with what you've got. Next time make a starter and get a better thermometer, and perhaps a backup. I use a $15 digital thermometer that you can calibrate. Blow off setup looks good.