Search results

Groeb Farms That's a good deal. The company above (previously Miller's Honey) is who I've used in the past and have found them to be very competitive on prices and good quality and varieties of honey.

I found some large nylon pool filter bags (14" x 20"). The cost about $4.00 and have been perfect for this...

Actually, you need to take a look at the attenuation associated with your original yeast. If it only attenuates 85% of the sugars you will have substantial 'fermentables' left over prior to adding priming sugar and champagne yeast...and since the champagne yeast will attenuate 100% of sugars...

FYI, the champagne yeast should attenuate approximately 100% of the sugars in solution. My point? There's is a good chance you are going to end up with a bunch of bottle bombs. Your 'rapid' carbonation technique could very well backfire on you (no pun intended). You may want to consider...

I was drying mine with a towel and lost my grip on it. When it hit the kitchen floor it shattered into a thousand pieces. I spent the next hour cleaning up tiny glass fragments. What a PITA.

Irish Moss (or Whirlfloc in its powered and tablet form) is a clarifying agent. It assists in coagulating and settling out certain proteins that can cause beer haze. I've used both, but personally prefer Whirlfloc since you just drop a tablet (or portion of one) into the wort during the last...

If you aren't already doing so, just make sure you are using whirlfloc/irish moss in the final 10-15 minutes and then dump it all into the fermenter once cooled (+1 on using a strainer to filter at particles out). FYI, the trub contains a lot of nutrients that the yeast will use. FWIW, I've...

Ok... I've made a few observations since building my keezer and the subsequent 5 batches fermented in it. 1. Little if any issues with holding temperature near constant during active fermentation (with sensor secured to the lower third of the carboy). 2. Haven't noticed any humidity...

I am curious as to why anyone is even putting a fan in their keezer? I built mine so that I would have an option to add it if needed...but after using it for several weeks now haven't seen any need to add one and do not intend to... Can someone share the reasoning behind using a muffin fan?

I've had no issues getting my 3 gallon and 5 gallon carboys in there (and there is room to put two 5 gallon carboys in at once). I'm not sure about your better bottles as I've never used those before...the 6.5 gallon buckets shouldn't be an issue (as I believe they are the same diameter as the...

From another thread and my completed project using an STC-1000 (eBay aquarium) temp controller to construct a keezer/fermentation vessel using a chest freezer... https://www.homebrewtalk.com/f51/jacks-chest-freezer-fermentation-chamber-231979/index2.html

I'm definitely glad I took on the project and spent a little more time doing the 'little extras' that people had mentioned in this thread. I've found that the temperature control seems to be better with having the carboys up off the floor (i.e. not in contact with any portion of the...

Well...inspired by this project and taking into account the questions/suggestions/recommendations from posters on this thread, attached are some pictures of my project (5.1 cu ft GE freezer) The only changes made to Jack's original design: 1) Rather than mount an outlet on the back to...

I recall reading something in my original home brew books that said you should avoid boiling any sort of fruit due to the pectin enzymes...anyone else recall this? BTW, how did it turn out? I've been looking for this sort of recipe myself...