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Hey CrookedTail, I like the looks of this recipe and I think I'm gonna try and make a 3 gallon batch, but I have some questions. I noticed that you didn't write down the temperatures for primary and secondary fermentation. And also, at what temperature do I add the first half of the extract and...

So you're saying that I can get a chest freezer and use that temperature controller, and won't have any problems keeping the temperature in the 60 degree range because it overrides the chest freezer's thermostat? I was just curious wether or not it was capable of reaching the 60 degree range...

Thanks, I figured that was the case. I meant 3 gallon carboys if size makes a difference.

Hey everyone, so I've been looking into getting a chest freezer to keep my carboy in for fermentation because last summer I used a swamp cooler and it was such a pain that I don't want to hassle with it again. I'm planning on getting a chest freezer so I won't have to deal with any of that, but...

Hey everyone, I currently have a brown ale that's been in fermentation almost a month longer than it should have been. I have been keeping it in a swamp cooler at the correct temperature, but then one day it accidentally got warmer because I was at work and forgot to change the frozen bottles...

Hey everyone, I'm still fairly new at brewing and figuring more things out each batch I make. When I was removing by blowoff tube today to replace with an s shaped airlock, I came across posts about most people using starsan or vodka in their airlocks. For all of the past batches I've made, I've...

Ok, maybe I'll just start it out in cold water and add the frozen bottles later since it will already be cool from pitching the yeast? I have a temperature strip for my carboy so I can monitor the temperature that way too. Sent from my iPhone using Home Brew

I would so that if I could, but I don't have the money. I'm brewing an ale and I heard they're less sensitive to temperature, but I don't know if that was right or not. I'm gonna have to go with the cold water and frozen bottle method. But after I cool down the wort to pitch the yeast, should I...

I would so that if I could, but I don't have the money. I'm brewing an ale and I heard they're less sensitive to temperature, but I don't know if that was right or not. I'm gonna have to go with the cold water and frozen bottle method. But after I cool down the wort to pitch the yeast, should I...

Thanks guys This has all been really helpful! But should I use cold water that has been in the fridge or room temperature/sink water for the bath? And is it going to be really hard to control the temperature in a room that doesn't drop below 80? Sent from my iPhone using Home Brew

Hey everyone, I was planning on brewing in the next couple days and I'm still trying to figure out how I'm gonna keep my wort cool in this hot summer weather. Where I live, it gets pretty hot and stays in the 80's and 90's every day during summer and then gets cooler in the evenings and nights...

Hey everyone, I have a new unopened packet of safbrew S-33 that I bought about a month ago and I was planning on using it on an upcoming batch. But, I have been storing it in it's original packing envelope in my room and the temperature in my room is in the high 80's to 90's every day and then...

It was below 100 because there was still active fermentation a few hours after pitching. Now it's changed colors to light brown and the fermentation has died down. Sent from my iPhone using Home Brew

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Ok, maybe I should go pick up one of those. Here's an updated pic, it isn't bubbling quite as much as it did yesterday and it changed from dark brown to light brown, but that's normal with fermentation right? Sent from my iPhone using Home Brew

Bump Sent from my iPhone using Home Brew

Ok, so I just checked on it again and it looks like it's fermenting pretty actively. It's bubbling into the blow off bucket a lot and there's a layer of foam at the top. Here's some pics, what do you guys think? Sent from my iPhone using Home Brew

This is only my 3rd brew and every time I never put it in ice or anything to immediately cool it. The first time it cooled on it's own and the second one I pitched not long after boil but that was with liquid yeast. All 3 batches tasted fine, but I never knew that you weren't supposed to pitch...

I don't know who to believe. One of you said not to transfer and the other one said to transfer haha.

I'm preparing to brew a new batch from a recipe that I got and it says that you're supposed to do primary fermentation for a week, followed by 2 weeks of secondary, and 2 weeks in bottles. My problem is that I don't have a second carboy to transfer it to, so I was wondering if I could just leave...