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You just performed a no-chill. As long as you kept sanitary practices, and pitched a sufficient starter(which seems you did) you should probably be fine. Given that it set above 180 for extended period you might see a change in bitterness due to the ongoing isomerization. If you adjust your boil...

Cental 28 is probably the best or atleast one of the best in the area, but a little out of the way in DeLand. Still worth the trip, if you're into Belgian style and Saisons. Everything else is generally okay.

I love making Hefe and have found banana/bubblegum comes from the higher end while clove from the lower. Underpitching is good, I still oxygenate mine with just a aeration stone and pump so I definitely don't have as much o2 as you probably get from your 60 sec blast. I'd also avoid any acid...

3638 is where it's at for a nice Wheat strain.

Have you degassed the sample? CO2 will build up and cause the hydrometer to float high. I've never seen it float 15 points high, but it's a place to start.

Just have to re-iterate, there is no automation on a grainfather. The control box controls the electric element and the on/off switch for your pump. Has about 3 buttons total, and the two on switches.That's it. All other parameters, from mashing, temperature rises, sparging, and all the rest...

I've always hit at least 72% but tend to hover around 78%. My grains are crushed at the LHBS and mixed well. Then I dough in at 133 while it is rising to my mash temp and let it mash for 70 mins or so with the recirc pump going the whole time.

First AG Recipe submitting to HBT, so be gentle, but I made this for a buddies baby shower and was actually kind of mad I had given it away. Now I've got the last bits of the keg sitting in my house and another batch fermenting along. Three weeks primary because I forgot about it for a bit...

Grainfather really isn't automated, it's simply all in one. You still mash in, set your temp and away it goes. If you step mash you still need to get involved at each step to change your temp. You still sparge by pulling the grain basket up and using whichever vessel you prefer for it...

Re-brewing a red ale I made with honey malt. It was an experimental recipe that I made since I didn't want to use expensive honey and agreed to give it to a friend for his baby shower while it was fermenting. Sampled it last night before taking it over and got mad that I wasn't keeping it for...

Hey guys, Just wanted to report some findings from a grainfather experiment that my self and my LHBS owner did. We both use grainfathers and decided to try a brew with the lid on since we've been doing outdoor demo's. Actually been hitting the mid 40's here in Florida :P Turns out you can use...

Pump is 6w, STC-1000 which is basically that controller is 3w. Total power from that would be ~.08 amps.

Yea, at full bore it'll pull 14.5 amps. That's why you should use it on isolated circuits or a 20 amp breaker. Mine runs on a circuit shared with the laundry room which is 20 amp.

Sanford Brewing Co just had a sneak peak on Tues. This is actually the last 2 days of Sanford Beer Week so I think they're taking part in the tastings today as well. Hopefully Inner Compass isn't far behind.

I'm in!

Traditionally a wine would be covered to keep away flies and the like after the initial fruit crush. Then it would be racked into a sanitary vessel for bulk aging and additional fermentation. Something like a barrel, or today a carboy or bucket with gasket on the lid. The wine section has...

The Orlando area is still fledgling. While there are some good breweries they are spread out at such a distance that a "beer trip" isn't really feasible. I like Hourglass in the Lockwood area, and I hear good things about Crooked Can in Winter Garden. Currently in Sanford we have Wops Hops...

Certain style have different 'traditional' methods, but the safest will always be an airlock/blow off type. I do of course ferment hefeweizen's open with a cheese cloth layover and skim the krausen. I also use a cool ship so it's not by any means a "normal" style of fermenting.

Just discovered the same thing, so I'll be backing out as well.

Hello and welcome from another Fl homebrewer. Where ya located? Currently in Sanford myself, just north of Orlando.