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jealoussss

If anyone has one for sale let me know!

I use the largest Mason jar you can find I'm not sure of how manu Oz it is. I think you misunderstood what the issue here was. The trub doesn't fall into the jar. it sits on the conical because the angle is not steep enough. If you read the reviews on Northern Brewers website you will see that...

The only reason I day it's more expensive than it should be is because half the reason I bought the fermenter on Kickstarter is because there was supposed to be no need to use a sample port. all the trub was supposed to fall into the jar but it never does. design flaw so they should have given...

yah. I guess I could. it's expensive though. ore than it should be anyway

never any problems with oxidation with all that head space and no yeast?

So I've had this fermenter for about a year and a half now and I mostly make IPAs so no secondary for me. I can't seem to come up with a very gouda solution for kegging from it without getting trub in through the bottling port since it always settles on the conical. I thought about auto...

where were you a year and a half ago when I started..... sweet setup.

I hear fat is no Bueno for beer. the butter in the chocolate will probably separate and coagulate at the top of the beer. I'm not sure if it will harm anything but you would have to siphon around it

The lower the temperature the less likely you will have the astringent flavors and that dry taste in your mouth. I would steep it for like 3 or 4 minutes at 160degrees after flame out.

How are you hopping these beers? It sounds like it's on the sweet side which is a problem that I first had when I was batching on the stove. If you are using a muslin bag try throwing the hops in loose or get a hop basket. Muslin bags really hold back hope flavor if you don't get a lot of heat...

to answer your question completely. Yes that will work just fine. I gad to do the same and rewire to a new xlr connector. Bought cheap ebay probes.

if it's fusel it definitely will get worse. I was having the same problem with my IPAs. I found that I was under pitching my yeast.

What would Amylase be used for then if it gives such a result?

Thank you Timmy. I really just wanted someone to tell me it could come out ok as is haha I really like all the ideas everyone came up with though. I'm definitely going to pick up some amylase in case it happens again unintentionally. @mirth Definitely corn sugar and not lactose. I'm not ready...

5lb US Pale Malt 4lb White wheat malt 2lb Flaked wheat 1/4 orange blossom honey 1lb Dextrose I made a yeast starter with a pack of US 05 dry yeast(I know it's not necessary) After 12 days or so I pitched another pack and raised temp to 72 bc it was stuck at 1.024. I got 4 more points out...

yes I didn't hit the starting gravity I had hoped for but all of my IPAs have been session IPAs more or less. less yeast needed. I'm afraid it's going to be too think or full bodied. I might try the champagne yeast. Thanks fir the feedback guys. I was just kind of curious if anyone had good...

@ProblemChild that's actually a really good suggestion but I only have one fermenter and can't afford to make it a dedicated sour beer fermenter at the moment. I toying with the idea of building a still for situations just like this so that it doesn't go to waste.

So I've been upgrading my equipment like crazy lately and fine tuning my brewing process with my EHerms build so on my last brew day my mash temp was a bit higher than I expected. it held steady at 157. I knew this was high but I didn't realize that it was going to be so high that I would have...

They are awesome. I have one. works great