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Hmm... learn something everyday. I didn't think a refractometer was useful once alcohol is present? I did not take an OG, but with my efficiency average it should have been close to 1052...I'll try that

Yeah... definitely not actually stirring, just kind of swirling the fermenter. The strip gauge says it is 68 - 70 I would say. I dropped my hydrometer a couple years ago and never bought a new one. I do have a refractometer...but not going to do a lot of good with that. It isn't going to hurt...

Well darn, all the beers I have made this has never happened. Sure I have had a few stalled fermentations that slowed down, then even as late as 2 days later fire back up. But never fully drop out, Krausen and all. Before I went to bed as best I could I stirred the fermenter a bit... got up this...

... should have done it a long time ago, finally bought a Barley Crusher. So perusing through the forums... this seems like what I should do. 1) Condition the grain by spritzing with a little water and mixing it up abut 15 minutes before crushing. 2) Set the gap a little tighter than factory...

I managed to empty the chest freezer, I have sat the fermenter on the floor (not in the freezer obviously) and will let it sit at room temp while the freezer warms back up. I will watch to see what happens and probably repitch Monday if it hasn't fired back up on it's own.

Positive. I pitched Sunday afternoon from a yeast starter. I checked it Monday afternoon and it had just started the fast ferm...only maybe 3/4" kruasen. The temps fell Monday night, I checked early afternoon Tuesday and the fermentation definitely stopped cold. The bubbler was even, the...

So in the little brewhouse I have, we are adding heating this summer. All last summer I fermented in a small area with a window A/C that has done well. Last Saturday I brewed a brown ale and used the fridge as the chamber with a Johnson Controller. I didn't pay attention to the weather, and the...

Hmm.... I don't get how some of you are having trouble maintaining mash temp? I heat the water to spec, add the grains. Remove the kettle and sit on a square piece of wood (to prevent drawing cool temps from the floor) I have two heavy blankets I wrap around it immediately. Come back in 1 hour...

I use to squeeze the daylights out of it, until I really started paying attention to how much liquid I was actually getting out of it.,,, not much. It isn't worth all of the trouble. I have Wilser's bag and pulley setup and suspend it over the kettle till it basically stops. I use to pour water...

I have certainly read about the no chill method... of course it is attractive. Chilling is the least favorite part of brewing beer for me, time conusiming... a lot of setup etc. So if I felt I could get the same result by skipping chilling and just pop the fermenter in the chamber and just wait...

I don't know... :D I guess because I was disappointed after I thought it was half that time. Silly I suppose

Of course. It doesn't matter how long they have technically existed. If any product arrives on the scene like wild fire, and then falls out of popularity just as fast - is by definition a fad. Again, I am not knocking the style. All I did was point out it is a current fad. How can anyone deny that?

You wasn't addressing my post, but commenting on yours.... I am not criticizing them, just pointing out I believe it is just a fad that will fall out of popularity just as fast as they became popular. Exactly like Black IPA's. I LOVE a good black IPA. 5 years ago pretty much every brewery you...

Funny how you think time passes, and then actually time it - and your not even close :D Would rather get it down to 10 minutes. During the summer, it just may not be possible.

Opposite of short sided.... just reality. 1 year ago (here) you might see one or two breweries serving a hazy option.... to now one brewery ONLY has hazies, another is 3/4 hazy and the rest have at least 2 or 3. I would seriously bet you $1000 in 2 years they will be almost gone. And THAT, by...

Okay so I timed it today... not as awesome as I thought....but what do you think? 212 degree start 4min - 138 5 min - 120 6 min - 108 7 min - 98 8 min - 90 10 min 84 12 min - 80 15 min - 74 - stopped

Wow... only two ingredients?? A base malt and corn sugar (NOT corn syrup) Hmm.... doesn't sound to pleasing to me?

It is a by product of craft beer entering into the mainstream. It was a matter of time before craft brewers, like every other product maker, begin to create gimmicks to differentiate their products. And sure enough one of the gimmicks will take - and just like that it goes from a gimmick to a...

Welcome from Indiana.... love Cincy. Wife and I go there for a long weekend at least once a year. Usually stay on the Newport side. LOVE Fifty West Brewing, a must lunch spot and a couple brews. As well as an evening at Rhiengeist. We like Cincy enough we may very well retire there in a few years

In the U.S. so Fahrenheit here... so 30C is 86F.... way too warm. That definitely put some stress on the yeast. Depending on the strain, likely it might fight through it without too much of a problem... but a good chance your beer will develop off flavors for sure. I pitch yeast around 68F...