Search results

Just wanted to add some info on this already great thread. I tried to make this beer with the safbrew t-58 dried yeast option. I would not recommend taking this yeast up to 82 degrees. It has a very harsh solventy ester profile. I was trying to save money and I ruined this batch. From now...

I went ahead and did this last night realizing I didn't have any corn sugar on hand so I used table sugar. My gravity is a touch high (1.010, looking for 1.007) but the cap seemed much tighter (normal) compared to the one I tried before. My confidence is much higher now.

for 2.7 5oz is correct if the beer is room temperature http://www.tastybrew.com/calculators/priming.html

The regular lifting method has been working for me since doing two batches with Wilser's bag and pulley. These were 12.5 and 14.75 lb grain bills. I feel like this would still work upwards of 20 no problem. The bigger problem I have is getting a tight knot on the drawstring.

I have a 3 gallon batch of Belgian Golden Strong Ale that just finished its 10 day fermentation schedule and I am planning on cold crashing it tonight. The problem is I bought these 375ml Belgian bottles with crowns so I can carbonate this beer to 4 volumes. These bottles supposedly crack easy...

Did you ever sell this?

Also, Jamil's hefe and dunkel recipes say to pitch and hold at 62 with that yeast so I don't think you were in any way too cold.

I wouldn't worry if it didn't go nuts either. I think it goes nuts on the higher end of the temp scale. I think I pitched and held it around 72.

Yeah this was my situation after I went down the basement to find my airlock cake dup and the top of my fermenter domed and ready to blow.

WPL300 will be fine with just 1 for a 5 gallon batch. I'd also highly recommend a blow off tube.

I just acquired a similar fridge because of this post. Hope some of you are still around. A couple questions: Is adding an external controller easy? I have seen other posts about disabling the haier thermostat to make the fridge run all the time so you can get to lower than wine temps. Is...

You've put a heater inside a freezer and want both of them to run at the same time? Yeah you're going to need to isolate the warm fermenter from the rest of the box but generally speaking, you're just having a tug of war going on inside there

I recently started shaving my head bald and proclaimed to my workmates that this summer I would have a golden dome. One of them suggested I name my homebrew that. I am also fat so all of my brews will have a fat theme in their name. Here is my first label. In the fermenter, I have...

Thanks. I brewed last night with a different recipe that had 6.375 lbs of grain. I started with three gallons and I think my mash hovered around 154 most of the time. I then lifted the bag and threw it in the 3 gal pot and measured that I had 2.25 gallons left in the main pot. I put the bag...

thanks

I am getting ready to do this and am now unsure what is the best thing for me to do. Based on your recommendations, would this be the process assuming 6.375 lbs of grain and 4.5 gallon pot assuming 1 gal boil off. I don't think I can get all the water and grain into that one pot for a 2.5 gal...

got it, thanks

would having just some sort of false bottom work in this thing?

Thanks. The good thing is if I screw up, it's only like $15 worth of stuff, not a $50 extract kit.

thanks, I guess part of what I am missing is knowing how big 5.3 pounds of grain looks after it has soaked. How do you keep it from dripping outside of the pot? The only reason why I suggested switching was due to the smaller pot having the nice steamer basket which should work like your oven...