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Island Lizard, The keezer is not in a tight enclosure and I have re-insulated the lid. It kicks in at 13C/55F, kicks out at 8C/47F, and continues to drop to around 6.5C/44F. My question is, am I better with fewer long periods when the freezer runs or more frequent, shorter periods?

I'd refer to this blog posted below. The tips and tweeks found in here got my beer from hazy to sparkling clear. I must note that in my 5 years of brewing, my first sparkling clear pale ale delivered the biggest sense of achievement I've felt since drinking my own first homebrew...

I use a sanke as my 3rd tap. It works well because whenever I don't have beer ready or don't want to serve my own beer I can add a commercial keg as a "guest tap". Cleaning has never been an issue either; I just give it a good soak and spray then check it with a flashlight if you're nervous of...

I recently just finished a 5cu ft keezer build which I am extremely happy with. Now, after reading some stories, I'm worried of my compressor suddenly going and it dying. Right now the sensor is in 30 or so oz of water and set to average at about 9C/48F with a 5 degree swing. The freezer runs...

Thanks m1batt1 and sweetcell. PBW is what I meant (edited). I realized the soaking does the trick but, living in a small apartment and brewing in my kitchen, I'm trying to get away from lengthy soaks. Any alternatives? My reasoning to use the dishwasher was that if a small bit of organic...

Hi there, I'm hoping to get some input on my bottle washing procedure. I've read many other threads which seems to be either unrelated or have very mixed opinions. Currently, I have the following processes: 1. Spray with jet washer after opening/pouring -bottling day- 2. Spray with jet washer...

The hops are dried right now and in the freezer. Do I need to worry much about contamination if I dryhop with them. I'm not sure of the method used to dehydrate them.

Thanks for the response everyone. I neglected to mention the hops may not be cluster, only a speculation from talking to local home brewers. I don't want to use the hops as bittering since the AA is unknown. Maybe I'll swap out the yeast for us-05 and keep everything else the same.

I live in St. John's, Newfoundland and I was just given a 2oz bag of whole leaf wild Cluster hops from a friend. I want to use them to brew a British Pale Ale and have put together the following recipe. Can anybody comment? 3lbs DME 4lbs LME 1lbs C60 0.5lbs Victory 1oz Northern Brewer...

For the purpose of head retention, both wheats will be equally efficient?

I'm making a hybrid cider that calls for torrified wheat. I went to the local health foods store and bought a bag of soft sumer wheat and hard winter wheat. Can anybody suggest which to use? The recipe only calls for 1-2 oz. I know the hard wheat is higher in starch, glucose, and protein...

Perhaps a ~9% differences would go unnoticeable but you may as well learn a strategy for when your recipe calls for 4.7AA hops and your LHBS only has 8.5% and you're suddenly faced with an 80% difference.

Thanks Pie Man, The beer was completely clear at serving temp.

Just experienced a strange bottling phenomenon that I was hoping to get an explanation for. I'm rather inexperienced in bottling (started kegging on my first batch because my old man had the equipment I needed). I brewed a hefeweizen and took no clarification precautions besides a 15min irish...

You're writing on a forum to collect opinions from an international community of home brewers. Thats not very "old fashioned".

What I do here is some cross multiplication. For instance, if your recipe calls for 2 oz: Recipe = Current Ingredients (Qty of Recipe)(AA of Recipe) = (Qty Used)(AA Used) (2oz)(9.4AA) = (x)(10.3AA) x = 1.825oz Use 1.83 oz

I'm currently planning a Belgian pale ale and my recipe calls for Belgian Pale Malt, Belgian Crystal, and Belgian Aromatic. My LHBS doesn't have a Belgian specific variety of any of these malts. Will doing without have a significant impact on my beer's flavour characteristics?

Hi everyone, I recently brewed a batch of Northern Brewer's St. Paul Porter. When purchasing ingredients from my LHBS, I mistakenly used American chocolate malt in place of the British variation, unknowing the substantially different lovibonds. While transferring to the secondary, the beer...

Hi everyone, I recently brewed a batch of Northern Brewer's St. Paul Porter. When purchasing ingredients from my LHBS, I mistakenly used American chocolate malt in place of the British variation, unknowing the substantially different lovibonds. While transferring to the secondary, the...

Once its all done and painted, what do you guys think about giving it a coat of this stuff: http://www.rustoleum.ca/CBGProduct.asp?pid=298