Search results

Why would you have oxygen intake into the fermenter?

I'm brewing my first lager (a Pilsner) and I'm thinking of decreasing the temp down to lagering temp (~34 F) and *then* racking to a keg. I've heard people first rack and then decrease temp. It seems to make more sense to rack after reaching lagering temp since then some of the yeast will fall...

Brilliant! I will keg asap and ramp down the temp. Just curious, how long is too long for a Pilsner to sit in primary fermentation? For my ales, I usually do 3 weeks.

PM sent

I'm brewing my first Pilsner and it's been fermenting for about 3 weeks (I see bubbles in the airlock). I checked about a week ago and the SG was at 1.011 (OG: 1.049) and the bubbles were slowing so I did a diacetyl rest for a week. After which the SG was 1.008. That was yesterday and I still...

Why should I not artificially heat it? That seems like a really popular way of doing it. What are the downsides?

Is the 8 gallon kettle still available?

I just bought a 5 cu ft freezer from Menards and have a 5 gallon keg from Northern Brewer. It doesn't look like I can fit another since there is a weird, soft black plastic ring about 3 inches from the bottom that sticks out from the side about 1/4"-1/2". Does anyone know if two of these kegs...

I'm currently fermenting my first lager (a Pilsner) and I have a couple questions. 1. When do I do the diacetyl rest (I've seen a lot of conflicting information from many different sources). Do I start warming up the fermenter when it is a couple gravity points away from expected FG or a while...

Would a smaller freezer work like 3.0 or 3.5 cu ft?

What is the smallest freezer one can fit a standard bucket and/or 5 gallon keg into?

This seems like it would result in a constant fight between the freezer and heater wrap...

I want to set something up where I can both serve from kegs and ferment simultaneously. I thought a single freezer would be a good way to do this but I've read that it isn't good to have beer in a freezer with a non-constant temperature (from adjusting it during fermentation). If I want to...

hmm OK. Then how do people ferment and keep kegs at the same time? Do people always use 2 separate and dedicated freezers?

I want to buy a freezer that I can use to serve kegs from (i.e., a keezer) and also ferment in (both lagers and ales). Will this be OK? I'm mostly concerned with changing the temperature for fermenting and how that will affect beer which is already finished and being serve in kegs. For example...

Is it OK if I put my bucket fermenter in a chest freezer without an airlock? The reason I want to do this is because it needs to sit on the freezer hump and there isn't enough height to have an airlock.

Just moved to Lake Elmo, MN. Haven't brewed yet. What is the water like here? I've previously only used campden tables to treat my water. Is that sufficient in Lake Elmo or do I need to do more? Looking forward to it!

I'm considering getting into smoking meat. I'm wondering if I buy a meat smoker if I can also use it to do grilling (i.e., can I throw some steaks on the smoker and cook them like I normally would with a grill?)

Yeah this is what I thought might be the problem. I want the ability to have beer on tap and ferment at the same time... but it doesn't seem that easy to do without multiple freezers.

I'm want to get into kegging (I bottle right now) and also want to have more accurate control over my fermentation temperatures and start lagering. It seems like most people have a keezer for cooling and serving from kegs. It also seems like most people use a mini fridge or freezer as a...