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If you are not going to use a cooler, you are going to watch the thermometer. Maybe you could get a wireless camera to fix on it.

How long after making a 5 gallon batch of Star San will it continue to sanitize?? Who uses Star San and who uses another method of instrument sanitation?

I recently bought a refractometer, and got is calibrated and everything appears to be working fine, but I am getting bad reading on my beer after fermentation. The hydrometer will read 1.015 but the refractometer will read 1.032. Happens with all fermented beer. I can use wort, or sugar water...

It would taste like watered down beer. Just make sure that the water is sterile.

That is actually why I was mashing hotter when I started. I have several thermometers on my system now. I am sure that I am at least close.

Yes, I meant 68. That is my pitch/holding temp.

How does yeast get "stressed?" Last time I had the issue I used a pack of WB-06, no starter on a 1.052 gravity wort. Kept temp at about 168. Don't remember much about the first time. It was a year ago.

Mostly doing lower gravity light SRM ales. 1.050 range. I mash at 152-152 for about 60-90 minutes. US-05 is my yeast of choice. I have used it harvested and straight out of the pack with identical results.

I have brewed about 50 batches so far, and every time I brew it just keeps getting better, with the exception of two batches. I have had to totally different batches brewed three months apart come out with a real dry, bad yeast flavor. It smells pretty much like trub. Any idea what is going...

What kind of attenuation should I be getting? I am usually running at about 65%. Would mashing hotter help with it. I was mashing in the 160s and it seems it was doing better back then.

That's awesome. Thanks you guys!!!

If it will hold up to the heat, you are fine. Safe bet that it wont last long though.

Does it matter where I decide to install flow restrictors on my wort pump? Can I just use the gate valve at the HLT to control the flow or should it be at the other end??

So if you drill it out, how would you thread in the orifice? No, I don't have a clue. :D

I am looking to set up a new brew stand and I want burners that can use both propane and natural gas if that is possible. What burners can do this, and where is the best place to get them for inexpensive??

Hello from Peoria.

First I want to say that you are not making mac N cheese here brother. This is going to take some time and practice. I don't think infection is your problem in as much as your fermentation temps are. Make sure that you are not pitching yeast into warm wort. Let is sit for a day before...

How hot is your house? If you are keeping it less than 77 use a wet towel around your fermenter. Put the bucket in a tub or a dish bin from Wal-Mart with about two inches of water in the bottom. Make sure the towel stays wet. Never hurts to have some kind of fan blowing on it too. That will keep...

Ok, so if I am going to put additives in my water, I do it for all the water right? Not just the amount that ends up in the boil pot? If I use a total of ten gallons of water, then I treat ten gallons right? Even if only 8 make it to the pot.

You microbiologists are all the same. :mug: Hey, thanks for the help. Glad you guys are out there to help us new guys.