Search results

Just drank a bottle last night that I brewed in June......OMFG....It was awesome.

any opinions on this?

What about something like this? http://www.flickr.com/photos/30615067@N08/4347105218/in/photostream/

I was considering placing a shelf of the two outside walls then I could fit 4 carboys on each wall.

http://www.flickr.com/photos/30615067@N08/4346081307/ updated image file showing the 3 feet.

I had wrote 2 feet. When I took a better look I revised it to 3 feet. The open circles are lights the the circle with lines are outlets. I hope to store my carboys and kegs in the room. Along with various other refrigerated items.

Hi all, I want to build a cold room on to my existing 10' x 12' shed. This is the proposed new layout. Amy suggestions? http://www.flickr.com/photos/30615067@N08/4346081307/

What is your target mash temp? Are you batch sparging or fly?

HOLY HOP JUICE BATMAN!!!! Thats quite a hop bill. Good luck with the recipe!:mug:

I have a hefe that has been in the carboy for 5 months now. I just kind of forgot it was there (thanks to a long pipeline). Is this still going to be a good brew? I have heard that they should be drank young....

Yes I want a tube equal to the diameter of the carboys neck. the ID that is.

Does anyone know the vinal tubing size i need to fit my 6.5 gallon carboy? Thanks! :mug:

:rockin: let me know how it turns out

I would repitch but don't aerate again. You don't want to oxidize the beer. You only want to aerate before fermentation begins.

How long has it been at room temperature? Have you tried to agitate the bucket/carboy? If not, that would be my next step. Then I would grab another package of notty and pitch it dry. :mug: Edit: Did you have an active fermentation? How well did you aerate the before pitching?

If the mash temps didn't go above 154 I would say that you could rule that out. What temp have you been fermenting at?

Mr Malty Pitching Rate Calculator plug your numbers in this calculator. This will give you a good idea on how much yeast you should use. That doesn't necessarily explain why you are at 1.022. edit: to answer your question directly....you should bring your fermenter up to room temps and give...

What was your brewing process? What temp did you mash? What was the recipe?

I didn't use irish moss or whirlfloc in my apa and it turned out clear. I did a 3 week primary and crash cooled for 3 days at 38.

Cool, thanks for the info. I will just pitch the whole thing tonight.:tank: