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Swamp cooler is the way to go if you don't have a temperature controlled environment or some place where the temperature remains constant. Add a temperature strip to your carboy so you have an idea the temp you are pitching at and approximately where your fermentation is at. (7-12 degrees...

That was my original thinking. I wonder if Lacto was picked up from the grain bed and wasn't killed in the boil. This would cause it to sour for the 3 weeks but my other thought is that a 15 minute boil should have killed the Lacto. They all smell a little bit different after fermentation but...

I would cold steep the coffee if you add it to the secondary and not add beans whatever you decide. Beans will add tannins that could really be noticeable.

Many of the yeasts between the two overlap and are essentially the same. Check online for yeast comparison charts. They will tell you which ones overlap.

How about a Black IPA with Coffee?

TheCacheGuy - Sounds like you just grabbed some trub when bottling. Did you rack it or filter it? If not I wouldn't worry about it in regards to anything bad. Micob7 - Let it go. It all sounds normal. Sometimes fermentation can be quick but just because you aren't seeing any activity it...

TheCacheGuy - Sounds like you just grabbed some trub when bottling. Did you rack it or filter it? If not I wouldn't worry about it in regards to anything bad. Micob7 - Let it go. It all sounds normal. Sometimes fermentation can be quick but just because you aren't seeing any activity it...

Definitely check your thermometer. We were using a digital thermometer for 6 months and our final gravity was always higher then expected. We finally bought a lab grade thermometer and found out the digital was off by 6 degrees. Our 148 to 152 mash temps were really 154 to 158. Your...

No takers on this? Should I be posting this to one of the other forums?

Interested to see what happens. Keep us posted. If you had a cold spell during fermentation then that is most likely the cause of your stalled fermentation. Belgians tend to stall if there is a drop in temperature. They prefer a steady or rising temp

I'm also curious as to the results of this brew. I was given an ounce of Nelson Sauvin for Christmas and I am completely unfamiliar with this hop. If you make it sound good I might buy a couple more ounces and brew with it.

Nice work!!! It looks awesome. Agreed on the tank. I would just rework that shelf and open up the left side so the tank can stand upright. I'm jealous. I've been wanting to convert my keezer into a real bar with taps.

We recently brewed a Robust Porter, which came out great, and I decided to use second runnings to use for starters for our bigger batches. I got 5 gallons of second runnings and boiled for 15 minutes. I then cooled it, put an airlock with starsan, brought it home, and put it in my Keezer. 3...

We use the blichmann floor burners with the leg extensions. The burners are awesome. We also have the blichmann Hop Rocket and use it while brewing and as a Randall/Hop Rocket. That is a great piece of equipment. We love it. I have written a review and also what parts are needed for the...

It will do its thing. I wouldn't expect to see much, if any, activity. If you had good attenuation from initial pitching then you will probably only drop a few points from there. Let the dregs do there thing and enjoy it. How long do you plan on letting it sit in secondary? What style were...

You could try and create a starter using the yeast from the bottom and repitch to see if you can get it going again. Belgian yeast are pretty alcohol tolerant so you might have a chance. Keep the temps in the low to mid 70's or even higher at this point. Were there a lot of temperature...

Looks like some good healthy yeast. If you want to grow more yeast you will need to build another starter and only pitch a small amount of the yeast you have. You cannot exponentially grow yeast in a fixed size starter. You can only grow yeast by stepping up to larger size starters or...

I have never known fusels to mellow or fade enough to where you won't notice it. Drink it up and ferment you next batch in the mid to high 60's. Remember that the fermentation temperature can be 5-10 degrees higher than ambient temperature.

I'm a little confused at exactly what you are looking to do. Are you looking for kettles? Pumps? How do you sparge? batch or fly? How many gallons are you looking to brew?