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Sorry bout the size - had the freezer set for 66. Is that too warm...and have we ruined them?

Over the weekend we brewed our first 4 batches - all extract kits but still a start. On Sunday the first two, a Marzen and a Porter we bubbling like mad and we brewed another of each Sunday and got them in the fermenting chamber. Yesterday (Monday) the activity was slower on the first two...

Thanks, I have just ordered a dozen. Any suggestions on getting those bad boys out of there now??? Rick

As my son in law was picking up a carboy this weekend to shake it, the stopper that had a habit of backing out was loose and he put his palm on it to go for a tighter fit. POP! It went into the carboy. Lost another that way later. Question - are there stoppers and fermentation locks that...

Thanks for the help. We got four batches done this weekend. Two Marzens (One with Peaches and one spiced) and two porters (one with sorghum syrup added and one raspberry). All seem to be doing fine and bubbling away. Now we just have to hope we got enough right for them to be drinkable...

In sanitizing my carboys, I've been just mixing up starsan in them and letting it sit while I brew. My problem is the getting the foam out before moving the wort to it. Been using distilled water but this seems a bit labor intensive and I figured there must be a better way. Any suggestions...

I bought a large chest freezer on sale at Best Buy and got a digital temp controller online for around $50. Hooked it up and set for 65 degrees. Maintains from 64 - 66 like a dream. Rick near Atlanta

My son in law and I are planning a Chocolate Stout and a Rye Stout and were contemplating adding coffee or expresso to the secondary. Being our first try at this, we have a few question to ask those who have tried and succeeded in this. First - whole beans or ground? And how much for a 5...

Thanks - thought I'd ruined it for sure.

Just finished our first extract kit. Everything seemed to go just fine, good hot break in the boil, dropped the temp down to 70 quickly and rehydrated and pitched the yeast. When we got ready to put it in the fermentation chamber, I noticed all manner of stuff suspended in the wort. We...

BTW - I'll be using the darker sorghum that's usually used on biscuits and pancakes.

I've been reading about using sorghum syrup for the gluten free beer and, although I don't care about the gluten free part, I'm intrigued. As opposed to honey, which is mostly just sugars, could sorghum be added to an extract kit such as a porter or marzen? If so, when and for how long...

I will be brewing tomorrow with my son in law and one of the brews on the agenda is a porter extract kit. His favorite is an oatmeal porter and I was wondering what we need to do to add the oatmeal to it. I've read to use instant oatmeal or 'one minute' oats but very little about how much to...

Please pick me

My condolences. I was born, raised, schooled and lived my first 32 years in Houston. Went east a little over 25 years ago to Atlanta and was amazed that you could have weather and live at less than 90% relative humidity. Actually part of that time was spent in San Antonio, Austin and down in...

I may try the chest freezer. Space isn't a problem since its going into my wood shop and I can dedicate a corner to this and another to my beekeeping supplies. I assume the controller just shuts off the power when it gets to the temp you want? Next question is this then. Could the same...

I have been doing a lot of reading while waiting for my equipment to arrive and I notice that I need a cool (temps of 50 - 65 degrees), dark place to ferment -my wife will need to use for her wine too. We keep the house around 75 in the summer and 68 in the winter to allow us to eat and still...

As far as using ice water, you can add salt to it and get the temp down to about 25 degrees. Trick I learned years ago for fast chilling of beer in cans and bottles. Same reason you use salt to the ice when making ice cream.