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I used a wrap on carboy when I was using carboys and now have it on my SS BrewTech fermentor with a probe in the middle of the unit that extends into the middle of the wort. I've never had an issue, nor a reason to worry about it.

Interesting comments about extract in here. I brewed about a dozen Mr Beer extract batches before going to all grain and they were all good. I even continued buying the occasional seasonal release before they sold to Coopers. (I didn't stop because of that, it was just about the same time). My...

I'm sorry for your loss. A round of taps please....

C'mon man, updates! Count me in as somebody who wants to see the latest pictures!

Stirring itself isn't a problem. You did the right thing sanitizing your spoon. If you want it to be clear you just let it settle again before transferring to your carboy.

It's hard to tell from a picture but yeah, I've never seen that much trub in a csrboy. It looks like half the volume is trub! What temp did you ferment at? And if you cooled outside and stirred that means the lid was off so it's possible you picked up a wild yeast or something else that went to...

Run and hide your wallet. Once you start with this, it's just like homebrewing beer - it's a rabbit hole of spending money! But, just like homebrewing, it's very rewarding, too. My advice (keep in mind I started this recently, back in October) is just like for brewing - read, read, read and learn.

Hmm, so you racked to the bottling bucket and added the sugar and the gelatin. I'm not sure why this didn't work for you. When I use gelatin I follow the instructions linked to above but I let it bloom in water for 30 minutes before heating it and I dump it in while it is still hot (into cold...

HOW did you add the gelatin? Meaning, explain what you did from the time you opened the gelatin package until you added it to the wort. (Ex: I just cut open the gelatin package and dumped the powder in)

The only problem with that information is the general nature of statements like "too slow" or "too fast"....there is no reference to actual times, percentage of total roast, etc.

Well played, sir.

Understood, and thanks for the response. My wife and I started with an air-popper and we were blown away with how good the coffee was! That led to a purchase of a Behmor 1600+ and I have a tendency to want to know as much about the process and levers that can be pulled as possible. I'm like...

Very interesting reading..... 3) Stretching out 1st crack or the time after first crack doesn't add to the sweetness but can add more of a syrupy mouthfeel. 4) Perceived acidity can be altered by stretching out the drying phase and by stretching out the time after the end of first crack This...

Ok ,so far I've listened to/watched the first three episodes of the Roaster School Online and it's great. I can see where some people will feel that it is complete overkill, but I like getting this view of what's going on. It's interesting to see the similarities to home brewing (beer) as well...

Local red IPA.

Excellent, thanks for the references. I'll check those out then come back with any discussion points, etc. Cheers.

I finally read up on what 'cupping' actually is. I need to try that and see if my taste buds align with the descriptions because I typically don't get much of the same flavor in a cup as they state. We do tend to lean more towards the chocolate/rich/full end of the spectrum versus the acidic...

Hmmm, maybe I am the only one thinking about this. That can't be!

Citra. 'nuff said.