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Currently I am using a Johnson A419 on my 7 cubic foot chest freezer to make it into a keezer. However, I want to use it as a ferm chamber some days. My concern is that I have read that too much frequent cycling will harm the freezer and currently my differential is set at 5 degrees. That seems...

I reached terminal gravity yesterday with my Joe's Quick Grape Pyment and in my haste decided to rack onto K sorbate and Camden. Will this be able to be aged or will the fact that the yeast are no longer operative keep this from mellowing out and maturing? It has only been about 10 days since...

Fermentation has finished and 24 hours ago I racked onto 3 tabs of Camden and potassium sorbate. Is the 3 camden tabs enough to prevent carbing if I am going to backsweeten?

First time mazer here. I did a rip off of JAOM and the only changes I made were using Lavlin D47, leaving out the whole pieces of orange and using energizer+nutrient with a couple of additions of that at day 2,4,6. However, when I initially tried putting the rubber stopper in I pushed it all the...

I know there are tons of pumpkin recipes being thrown around but I can't make heads or tails of it. Can someone find me something similar to Wasatch that's proven and extract with steeped grains?

Its now bubbling but at a pretty slow rate. Should it be gurgling away? How long does fermentation typically take?

Appreciate it. I'm going to wait until 48 hours ish deep and if nothing positive is happening re pitch and shake it is! Just for experiment's sake I'm leaving out the whole oranges...

Are the oranges really necessary to start the fermentation? I've heard talk of there being a little too much bitter/pithy taste from the rind.

I just made JAOM and pitched last night with D47 without sticking the oranges in and @ 12 hours I see no signs of life? I also added nutrients and energizer. The pitch was @ 70F. Am I in trouble yet?

How late do you think I can age it in the secondary? My only thing is the raspberry will be ready soon and I don't have enough bottles to bottle both so I'd rather have the stout sitting around.

I currently have a raspberry amber in the primary and it has been there already for a week. I have yet to add the raspberry purée and I also have a chocolate stout in my only other carboy that is coming up on three weeks. Should I just go ahead and add gelatin and raspberry purée in the primary...

I currently have a raspberry amber in the primary and it has been there already for a week. I have yet to add the raspberry purée and I also have a chocolate stout in my only other carboy that is coming up on three weeks. Should I just go ahead and add gelatin and raspberry purée in the primary...

So go ahead and take the carbonating bottles and put them all in the fridge then bring them out again to condition and finish carbing?

Won't the cold make the yeast go dormant? Can you still bottle condition after the cold crash? Can you cold crash in the bottle? When do you cold crash? Thanks again r/homebrewing I'm learning as I go.