Search results

Hi, I just got a grain mill and I am modifying a lid to a rubber-maid for the grain mill to sit on top. I have a second version of the lid that is unmodified. Can anyone see a reason why I cannot use a non-food specific *cleaned* rubber-maid for the storage of milled grain for 3-4 hours -...

Does this look like an improvement over the standard water bath?

Nope ... I can try that - it is dead anyways.

Here is what I am thinking. 1. Use *dead* chest freezer. 2. Place rubbermaid inside it. 3. fill rubbermaid with water. 4. Place carboy in water. 5. Throw ice packs into the water. 6. Close the lid for better cooling + keeping the light out. *thoughts* i.e. the ice bath idea with a twist.

I figure, I will throw a cooler into the freezer for a few hours to understand what kind of difference it will make.

This is what I am thinking but I felt the freezer would: A. Keep it dark B. Trap in the cold air better than leaving it open to the heat

It does 100% nothing, like it is not getting any power.

Probably the Chest Freezer would be the easier option and if I could manage the air con - would be more precise.

Hi, So my chest freezer died and it is out of warranty, I could buy a new one but I just upgraded my beer setup and my wife is already kicking my ass. I also have a working air-conditioner that we have not used in our new house. Here is my challenges, I only have 2 locations available to me -...

My starter kit came with Starsan.

Hi Everyone, I just bought my first grain mill and curious on how I clean it for my first batch.

Could it be the temperature of the liquid? Most hydrometers are set for 60F.

Hopefully the brew will retain some level of drinkability.

Good information - thank you. It was my very first brew, only gets better from here.

It is a Ale yeast, I am using DANSTAR Saccharomyces cerevisiae de-hydrated.

Hi Everyone, Quick question - I have a English Pale Ale using Danstar Ale Yeast Sacccharomyces cerevisiae, which has been on its 3rd day of fermenting. The C02 was bubbling like crazy around the 24hour mark and it has slowed down with the krausen layer pretty much gone. My house unfortunately...

My krausen layer dropped off today on day 3 of the fermentation, is this a sign of a problem?

How do you know if you yeast is suspended or not? Clarity?

This is an interesting post because I just measured my office in the morning and it was 75F, meaning it probably gets in the 80Fs when I am there. I noticed at the 24hr mark the Co2 bubbles were constant and now they have relaxed a lot.

Hi, Sorry - I am confused with your statement. I brew my English Red Ale and within 24 / hours I saw Co2 bubbling - are we saying this is wrong?