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Simple enough. Thanks for the tips. I have a large back brace that should go arond and velcro while insulating the probe..

Now that I have a good keezer running on a Johnson control, I want to start using it, when possible, as a ferment chamber. To do this I want to put the sensing bulb right up against the glass and do a fillet with some sort of good thermo-conductive material to get the best transfer. I can do...

I don't think I'll need to do two batches for a comparison. I'm brewing a clone of a local micro-brewed beer that I know well so I'll be able to tell the difference just from this batch. I can only imagine how much less trub there will be. I'm also assuming this would make Irish moss even more...

Well it came out ok. A liitle short on flavor though. I'm gonna punch the numbers into beersmith and see what I could have done different. It is definately drinkable and packs a little punch on the ABV side. Thanks again for all the info.

So after the boil, and into a cold bath with a wort chiller, it is beneficial to stir and create a whirlpool, then rest and then rack into the primary instead of pouring? I might have to give this a try this weekend.

Good info, thanks! I waited as long as i could for a reply and then dumped it and cleaned the carboy. This will keep me from thinking about it in the future..

I just racked a batch from the secondary to the keg. I have a nice amount of yeast and very little trub in the carboy. On this particular batch I washed the yeast from the primary and have jarred and fridged right now, which looks good by the way. My question to you all is should I recover this...

Fish On! You're hooked now and it only gets better. Now you know what to spend all your extra $$ on..

I racked it to a secondary today to free up my primary for this weekend. The Fg seems to be holding at 1.010. I can't wait to keg it this weekend and get it on tap. Thanks again for all the info. it has definitely been a good learning experience. BTW, Here's my set up. Comments and advise are...

Bread, pastrami, ham and bacon. I want to get into fermenting cabbage into sauerkraut in the near future. Ultimately I want to sit down to a reuben sandwich on homemade rye, pastrami, kraut, horseradish and a good homebrew..

Thanks! We're both a little tipsy while we celebrate the brew with the neighbors. Happy brewin'

Actually it's an all-extract San Diego IPA. But it is the first one I've done in quite some time and it is housed in my new-built keezer. I'm using a picnic tap for now, but in due time I'll have two faucets coming out of the front..

Long story short.. I finally got everything out of storage after our move and some of the very last boxes contained my brewing equipment. Now I was brewing some extracts long before I met my wife and I did a few while we were married but between her school, new kids, etc., I basically put the...

After a week in the primary, my gravity is sittin' right at 1.012. The beer tastes ok but definately could use some resting. I think I'll rack it to a secondary for a week, check gravity then possibly keg it..

x2 on this. I etched a 5 gal secondary glass carboy by accidentally leaving a bleach solution in it. It was etched so bad that that it had a gray tint and felt rough on the carboy brush. I pitched it in fear that I would have a hard time sanitizing it. I don't think this is cause of your taste...

It's still popping and the wort is still churning pretty well. The krausen is about 1 1/2 inches think but never rose up to the airlock like I've had multiple batches do. Looks like this will be a fairly easy carboy to clean.

Ill get the first and look for the third. Thanks for the heads-up!

Mid 60s just isn't going to happen without a lot of attention and labor. My ice bottles are keeping it around 70 right now and I''l change them out this afternoon and before I go to sleep, then again in the morning and so-on. My AC is set for 78 right now, and it runs enough as is, so my only...

Great little graph. Gives me something to study. I need to fit this book into my lean brewing budget..

I think it was because I added the last of the wort that was sparged without properly boiling it down. I had the first 6 gal boiling while I was still sparing the rest. I momentarily got the remainder up to a boil before I added it to the brew pot so i wouldn't cool the brew pot. Therefore I...