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I have that one and can get maybe 1.5 gallons boil off in 90 minutes. I crank it but not full blast. 2.6 gallons doesn't seem that crazy though.

I crashed mine at 1.010 on Friday and will keg it today. Then I'm going to add some more biofine and charge it to 40 psi, unplug, shake it down to below 10 and repeat until the pressure measures about 12. Then tomorrow I'll bottle up 6 or 8 for Tuesday. I'm sure it won't be awesome, but it...

Set the fridge to the coldest value that it has so that it will never interfere with the controller. Also make sure that the temp probe is not touching anything. drape it over a rale or something.

Remember: -vorlauf a half gallon or more -a good thermometer -blankets for the mash tun -fill the tun with water and see if it leaks. -water 1st and then grains -a bowl of ice -make sure the water is hot enough initially to account for mash tun absorption. better too hot than too cold...

I was a little confusing in my last post. Ignore what I said. Unplug your fridge. Let the temp rise to above 70. plug it in and set the controller. The compressor will turn on at SP and off at the dif value. So on at 70 and off at 69 if sp=70 and dif=1. If it doesn't work change the...

scoop out yeast? Never scoop. Shake and pour. Firstly, you need to make a starter with old yeast like that to see if it is still good. I'd pitch the packet based on your description. Nothing worse than underpitching and under oxigenating. Other than maybe high ferment temps.;) what...

SP is the temp you want the fridge at. Dif is how much lower than sp you want the compressor to kick on. So if you want 35 degrees and the compressor to turn on at 32 then sp= 35 and dif = 3. I find that dif at 5 is good for a keezer with kegs and 2 is good for fermentation chamber. I left...

This one exploaded all over the keezer with a carboy filled up near the top and 12 drops of fermcap. I have come to realize that at least 3/4 of a gallon of headspace is essential to prevent this.

I checked gravity 3 days after brew day when the krausen dissappeared and got 1.022. Then last night on day 4 I got 1.010. Very strange. Anyway, I'm crashing it with biofine tonight, kegging it on Sunday and then bottling some for Christmas. Grain to glass in 9 days. Hopefully it won't suck.

I got some citra at brewbrothers for $3.50/ 2 oz if anyone is interested.

I crashed mine yesterday with gelatin. Tasted like a grapefruit bomb toward the end of fermentation. Now it's a little less acidic bitter and it has a honey like taste. Still really bitter though.

Try to heat it to 72 for a few days if you can. Was it extract.

Anybody know how deep the trub containment is? I'm looking at the 7.9. Do you waste a lot or suck up junk when transferring?

Remind me not to share my Pliny clone with you:cross:

I was filtering the pellets in a hop bag until recently when I decided that my beers were not getting much hop utilization. I even tried to squeeze and dunk the bag which gave my hands a nice burn. It just didn't seem to want to work right. I use a keggle and attached the bag to the rim with...

I bet on the crush as well. Also does he sparge twice? My first biab got me about 73% and my first batch sparge got about 73% as well.

Might make this version next with "amber" malt. I couldn't get thomas fawcett though. Yesterday I noticed that my bottle of dfh60 in the fridge that I have been saving for a few weeks to compare with the clone has snow on the bottom. I wonder if it might be worth using it for this recipe.

If fermenting, get two. I can see pressure fermenting in that and using a shortened tube that will push out the beer into another tank for drinking. Makes everything sanitary and easy and you can take gravity readings from a picnic line.

If you don't get krausen on round two then it is abnormal. Watch for overflow.

a temp drop like that after 6 days of normal fermentation is not going to matter much. check the gravity.