Search results

Congrats and much success to your store.

With my oven, I am fortunate that I set it to 170 and leave it. I usually mash in at 152. I also stir my mash at regular intervals, so this probably lets enough heat out of the oven to maintain the temp. I want

Looks like they rebranded some of the yeast and added a some new ones. I believe that the Liberty Belle was the Burton UK. Dark Ale was New Castle. I've done a few beers with MJ. I am thinking about making 2 batches one with Fermentis and another with MJ to see what is the difference. I...

My oven was out of order, so I had to revert back to using a Mash tun cooler to conduct my mash in recently. I noticed that my temp kept dropping at a higher rate than I liked. I have a 12 inch dial thermometer that goes through the lid into the mash. Oven at least kept my temp with 1 or...

I would wait 2 weeks before transferring to the secondary. Bigger beers I've waited 3 weeks. I only leave my beer in secondary for a week because its pretty much done by this point. I usually dry hop while its in the secondary.

I mash my one gallon recipe in the oven for 70 minutes and have the temp set to the lowest setting which in may case is 170. I stir the mash every 20 minutes. So far, temp may go up or down 1 degree depending upon your target mash temp. With 152, it remains the same.

I use Beersmith for my recipes. When I convert the original recipe to a one gallon, I usually round up on the grain. For example, if the calculation requires .8 oz. I would change the recipe to 1.0 oz. As for the hops, I usually leave it as is. I do look at the estimated IBU and the range...

To clarify, I was talking about if you put a spigot in place of the cap on the jug.

I also use this method. By mixing priming sugar with some boiled water and cool it down, I gain back some volume that I lost during fermentation. I usually use a 8oz arrowhead bottled water for this task.

I thought about this also. My issue would be if you had any trub on the bottom. Will it plug up the spigot? Will I have to discard the first bottle because of the trub, yet I probably could use it for testing FG etc.

Thanks for the replies. Next questions. Hope they are not earlier in this post. Do you use a kettle or cooler as your mash tun? If cooler, do you use a false bottom, SS braid or copper? What size mash tun do you use? I use a 2 gallon cooler with a bazooka. I am thinking about changing that...

I'm curious to know what thermometers everyone is using for their one gallon batches. I am having some issues with my dial thermometer. I'm thinking about going digital or installing a brewmometer in my kettle. May be bit much for a very small kettle.

I think I used a spigot from a LBK. I really don't have much of a loss as I tip the bucket. I get some air into the last bottle but its a plastic bottle that I check to see if the bottles are carbonating.

You can use either a 9 or 12 quart pot. It will depend upon how much pre boil volume you will have.

I have both types of tops. You want to make sure that you get a good seal if you use a screw top. Screw tops only fit certain jugs. I use the stopper more now.

I have been doing using a bottling bucket for my last few batches. You have to build the loss of beer into your recipe. I also transfer to a secondary, so I lose some there also. Its much easier to bottle. By using priming sugar you add a little bit back into your volume. I put my spigot as...

Does your beer come out clear or do you have a chill haze? I was wondering if I tried your technique. It would help clear up my beer some more.

How do you transfer the wort to your fermenter?

I control fermenting temperature the same way. I moved from water bottles to blue ice. I have various sizes at my disposal. This allows to me to cool down the water at different rates. Do you fill your cooler with water? If yes, where is your waterline in comparison to your fermenter?

You can always go to your local home brew shop and pick up some yeast. I have done that with other kits I purchased.