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I do have it on low and check it a couple of times a day. It is not to vigorous but it is active again. Yes this is Florida so if you don't like the weather wait a day it will change. Thanks.

That's cool. I like the detail of all the wire in the pipe and that it swings out of the way. Great look, great solution.

I would have gone with a dedicated 60 amp service to your brew area if it were me. If you are talking about a HERMS system you will probably not stop there. It might be more money up front but less than up grading later. You don’t want to have a power failure in the middle of your brew...

Ok, Thanks, I hate to be a newbie. There is just too much uncertainty. I'm glad you all are so willing to keep going over the basics. I do try to search and read the old threads for answers too. I know it is so second nature for a lot of you. I hope to get there soon. Thanks for everyone’s...

I just love to brew anytime now, but, you are right it is fun to brew with others. My son's girlfriend and a couple of her friends were over the last time we brewed together. It was great fun and I love to spend time with them. It’s a bonus that his college girl friends are cuter than mine were.

Lol... I know I bought a small fridge and modified it to fit my 6.5 gal carboy so I could do a Lager here in Florida. Now I want another one. The wife is not going to like what I have done with the spare bedroom when I get a few refrigerators and ice chests in there and tell her to keep her food...

It has only been 3 days and was going nicely.

I saw on YouTube someone took some wort in a sterile jar and rubber banded a reusable coffee filter on top. Then he set it in a plastic box on end with the open side facing the wind. He said he leaves it for no more than three days like this then puts it in the fridge and waits to see the yeast...

Good to hear. I was getting scared. I got my son a brew kit for Christmas and he decided to leave it here with us because we have more room than he does at UCF where he lives and goes to school. He comes over and we brew together. It is a great hobby for me to enjoy with my son. The thing is...

I use a wing capper, the red one with a return spring, and never had a problem with my first 100 bottles of beer. I'm new yet.

I am also starting to switch to all grain. I went to Home Depot and got a 10 gal cooler. Then I did the conversion with a screen, valve and nipple. It was about $60.00 when I was done. I got a 7.5 Gal brew pot; Polar Ware, and a 10 gal HLT the one at Brewers best that is cheap and flimsy. They...

Ok, I live in Central Florida. It was getting warm so I brewed an American Pale ale with WLP570 so it would do well in the warm weather we get; my fermenting chamber has a lager in it so I could not use that. It was going great at about 70oF. Now it looks like it stalled. I don't heat that part...

What was the reason it blew up? I have now only done 4 batches and they never get that active. Is it the yeast you used or the fermentation temp? Could it be the amount of oxygen before the yeast was put in? I would like to find out what makes this happen.

My beers always seem to be darker than I expect. I am about to go to all grain to see if that helps. I think I must be caramelizing the extract but I don't have enough experience to know. I love your set up. I would love to have a pump but it must be hard to keep it sanitized. The picture is an...

I didn't know to strain my first batch of Double IPA and it had a lot of hops and junk in it. It still tasted great. I do now try to strain and control the amount of stuff in the primary but I don't see a difference. I will stop straining I think.

Can anyone tell me why this looks like this? Is the dark brown from the early warm fermenting? Or, is it all just normal. I think the image is attached. Thanks

This was very helpful. Thanks

Wow, a $40.00 scratch and dent I might even get the boss to approve that. This brewing is like an addiction. I have a spare room set up for fermenting and must check it 5 or 6 times a day. I would love a bigger fermenting chamber since my Pilsner looks like it will tie the first one up for...

Yooper dos not talk about the temps he uses. After I got the fermenting chamber on line and down to 55 the Temp strip was still reading about 57 so I just lowered the chamber to 50. I figure the fermenting is creating heat so should I keep the chamber at 50 now and hope the beer goes to 52 or...

Thanks for the feedback. It has been at 55F for a couple of days now and is still fermenting. When should I do the 60F rest and how long? Then do I try to crash cool it or send it to a secondary? This is the third batch and first try at a lager. Thanks for the help.