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Am having a little difficulty maintaining lager temps. I just brewed a Bohemia clone and the recipe says to ferment at 52 degrees for 28 days. Here's the problem; our outdoor chest freezer ( we have a temp regulator on it) can usually hold the temp well when the outside temp is average at...

I am lagering a Baltic porter right now and it has been at 60degrees (chest freezer with a temp regulator) for 3 weeks now. I have two carboys; a plastic fermentation vessel and a glass one. The plastic one has some mold spores starting to grow. My gravity isn't where I want it yet, so my...

Perfect. You have second what my LHBS said; white labs California lager yeast. I guess my question now would be; do I lager it or treat it like a cold ferment ale yeast since it is a hybrid? It is a hybrid right?

If I were to use and ale yeast would I cold ferment? And if so at what temp would I cold ferment and what type of white labs yeast would you use?

I am able to ferment at lager temps. I can maintain all the way up to 62 degrees F. Any ideas?

I am going to be brewing a Baltic porter this weekend; a version of Denny conn's vanilla bourbon porter. I was looking over my recipe and Reading about the different types of yeast to use with this beer and I found out that you can use a lager yeast or an ale yeast for this beer. My questions...

There were bubbles soon after pitching. When I noticed that there weren't any bubbles coming out I pulled the lid off and noticed a nice krausen head, so there is fermentation going on. I am using a 6.5 gallon bucket and I have 5 gallons of beer in so I am not sure if that is too much headspace...

I brewed a beer this last weekend and had to use One of my plastic buckets to ferment in; I usually use 6.5 gallon glass carboy. When I use the glass carboy all of my ales go crazy during fermentation, I mean it gets all the way up the tubing and into my cup of star san. When I put this last...

Just made 10 gallons of an arrogant bastard clone and I may have put too much chinook in at the boil....3 ounces at 60 minutes. When I went to taste the gravity reading it was super bittey. The carboys are now in their third day of fermentation. Is there a way to mellow it out? Vanilla bean...

I have been putting the probe in a glass of water to make sure the temp stays accurate and to save the compressor..... This is in my keezer. Does anyone else do this?

I am converting a chest freezer to a ferment chamber. I have the regulator etc. my question is this; Is it necessary to have a fan in the freezer to circulate the air and if so why do I need to do this?

Swirl swirl swirl got it. The yeast layer does look a little thicker. I have it in a 2000 ml erlinmyer. Thanks!

Sorry if there is another thread answering this question. But I made a starter last night with wlp001 and I noticed the yeast settled a little early.... Like this morning. It smells fine. Has anyone else had this issue. Did I not aerate enough?

I did the exact same thing on my last brew which was a couple of weeks ago. I ended up making another quick starter (I only gave it about 6 hours before pitching it) and everything worked out. I was hesitant to re pitch since i saw a krausen and the airlock going but figured I would rather have...

Does anyone have a good recipe for firestone's solace?

I brewed a ten gallon batch of Firestone dba and the starter is used flocculated and dropped to the bottom. When it was time to pitch it the majority of the yeast was on the bottom. Long story short I hardly pitched any yeast. I didn't notice that the yeast was still on the bottom. I have twi 6...

THis is my first time attempting a step infusion and had a couple of questions regarding the technique. I listened to cybi show with the brewmaster and he said they let is rest at 145* for 60 min and then bring it up to 155* for 15 min. Does this sound right so far? Am I gonna get my...

I Am about to put my vanilla bean bourbon porter into secondary and the recipe says to add the vanilla bean at this point. My question is do I sanitize the bean before putting it into secondary. Do I put in boiling water for a specific period of time?

I decant after the yeast has dropped to the bottom, but I add a little of my wort that I just cooled down and shake it up to get the yeast back into suspension.

Just out of curiosity, why did you use the cubes instead of the chips?