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Does anyone know how to disable the "beep" every time the Tramontina fridge starts back up? I have the fridge in a room I spend time in, and every time the Inkbird kicks the fridge back on, it beeps. Any help would be appreciated...thanks!

thanks! the chalk was super easy! it can't be said for the rest of the project, which was insanely complex. I have all the receipts, but am scared to see what I spent on it

So I took on this project of making a freezer look like a piece of furniture (the only way I could get away with it w/ the mrs!). I built a traditional keezer with a 10" collar and put it on a dolly I made. Then used 1x6 (and a 1x3) to make 3 panels of planks, then did a distressed finish...

thanks matt! hopefully it'll taste good too! it was pretty barrel heavy when i bottled it, so will definitely need some time to mellow. I'll likely try one in a month, and judge from there. Have another going in the barrel now but w/ cocoa nibs added.

ended up doing 1.5 grams...wish me luck! 9.5% RIS - coffee and vanilla barrel aged (makers mark)

good to know...unfortunately doesn't really help in this process w/ bottling less than 2L of beer (3 16oz bottles). I keg everything else, thankfully.

thanks for the picture...I'll likely do 1.25-1.5. but remember i'm doing 16oz, so should be good. 1.5 is 25% less carb for 33% more volume...

so you add the solution to the fermenter, then transfer to bottling bucket, then bottle? interesting that makes a difference...

ya, i've experienced overcarb everytime i do what the NB priming calc says...hence the question ;)

took a taste from the barrel yesterday and it's really coming along. tons of bourbon on the nose, not too much on the flavor, so i'll likely let it go until the weekend, and then bottle it! 1.5 sounds good. I prefer undercarbed vs overcarbed any day (and especially with a stout)

perfect. i'm pretty sure my scale will do tenths of a gram. I'm actually using it for a stout, so good to know 1.5 for a 12oz (although I'm bottling 16oz bottles for this bourbon barrel version)

how would you propose doing this by the bottle? boil water and just add a tablespoon of water to the amount of sugar, mix it up to a sludge and add?

good results? is this what you're talking about? http://www.northernbrewer.com/shop/fermenters-favorites-fizz-drops-8-oz.html

thanks! i'll keep that in mind any other opinions/experience?

Hey ya'll- so the Mrs. got me an oak barrel for christmas. It says it's a 2L, but really holds about 1.5L. Anyway, a buddy and I brewed a coffee vanilla stout. We sat aside a couple liters and decided to barrel it. I transferred it to the barrel today (that was full of Makers Mark for the...

didn't allow them to "dry" per se. I sanitized them, placed them on the tree, then started bottling. 67-70 ambient air temp...had no warm days over that time either, was in a carboy. I bottled 4 gallons, and used approx 1/3 cup of dextrose as the priming sugar. water report...

thanks. it's pretty odd to me. this last time i did get more of the original hop flavor than the week before, but only mildly. hopefully it'll keep coming around...

to clarify...bottles were soaked in Oxyfree to get labels off...then rinse thoroughly and allowed to dry 3-4 days. then on bottling day cleaned in starsan (as well as caps)...bottle w/ a bottle cleaner that sprays starsan up in. it does taste off for some reason...kinda bummed b/c it was...

dry yeast (forget offhand, but recommended for IPAs). ferment temp 67-70 FG: 1.011 - was confirmed with 2 readings sanitized everything, everystep of the way w/ starsan - left in a bucket of star san as I was using everything. bottles dried on a bottle tree that was also sanitized. used pur...

first off...what a great forum, i've learned so much reading some of these threads. anyway, I have brewed my first beer (an ipa) and had a question... Prior to bottling, the hop profile was fantastic. I bottled 3 weeks ago and it's still not as good as it was pre-carb. Is this standard...