Search results

wow, really? I cant find anything about that, but I dont think I have given it 10 minutes total, plugged in. I will go wire it back up and try again. I will just leave it plugged in for 30 and get back to you to let you know. Thanks

And, according to the sticker on the unit, power supply is 110 ACV

Ya, waited the 3 minutes, until the indicator light stopped blinking. Also, changed the setting to 27* C to see if the heat would work, no luck. No power being delivered. Power in, no power out, om either port. Also checked the settings, all are on default besides set temp.

Umm, I guess not. I made sure I ordered the 110. Is there somewhere specific that I can check on it to make sure?

So I got the STC 1k from ebay, delivered promptly. I went to wire it up today and cannot get it to work. Was wondering if any of you guys that have experience with this thing can give me some pointers. I originally wired a cut power cord hot and neutral directly to the STC and ran the ground to...

Hello, I am using the west coast coast ale yeast(BRY-97) for the first time. While it was my intention to cool the wort to 70, like normal, I did not. Not sure what I did wrong or messed up but never the less I ended up dry pitching the yeast at about 87. I must have had my temp probe in a cool...

Just curious if anyone has figured out how to use a fridge/ freezer as a ferm chamber but keep the freezer a freezer

OK, pulled a sample and things look good. The juice didn't give it the color profile I was hoping for but there is a SLIGHT orange after taste to it. I think the next time I do this I will expirement with a different yeast. The hef yeast banana-ish taste may have overpowered anything the oranges...

Right now it will just look like a plastic fermented bucket. I'I'll post a pic of the first pour

Just out of curiosity. Would you guys recommend racking over to a secondary? I normally leave it in the primary for the whole time.

My O.G. ended up being 1.061. The first 24 hrs were a REALLY active fermentation. It smells a bit funny but with definite citrus tones. A lot of zest ended up being blown out with the foam, I am hoping enough remained to give it a zing.

Well then, that's my problem. I stir briefly b/c I am always trying to have the lid off for the shortest time to conserve heat.

So, I've decided to go ahead with the honey, mainly because I have some not doing anything. I am half way through my boil right now. If I did my calculated right I got 80% efficiency, i'm doing Biab. I blended 6 blood oranges which gave me about 4 cups of pulpy juice. I will add that, the honey...

I am in the middle of doing my second BIAB. I've noticed that there seems to be a variance in the temps in the mash. I have a digital Therm probe in the kettle. When I stir the grain I can get as much as a 3 or 4 degree change depending on where the probe is, and its not just from bottom to top...

Also thinking of adding a lb of honey right before flame out. Just to see, What are your guys thoughts? Think it would clash with the blood orange or compliment?

Planning on doing this this sunday. When do you add the juice? During the boil? or into the primary?

That's kinda what I was thinking. Any readings or tests I can do to determine that?

Thanks. I appreciate the info. One more Q. If I decide to drink it as is, can I still just add priming sugar and keg or bottle it? Or do I need to force Carb?

It was sitting at 160* with grain added when started. dropped to 158* by the end of 90 min. I did not know about dextrins. damn. I tasted the sample. although it tasted pretty good it was a bit sweet.

After almost 3 wks in the primary, I am getting a reading of 1.024. according to brewers friend I should have hit 1.014. I'm thinking that maybe it was too cold? According to the what I have read it should have been fine down to 57* for nottingham. I kept mine close to 60 the whole time...