Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

  1. monty3777

    No action in the airlock after a day?

    It's helpful hearing from you that these things work. I have always been reluctant to trust them because they are so simple. But I trust you - so I'm getting one :mug:
  2. monty3777

    No action in the airlock after a day?

    BTW, you might want to insulate the probe so it doesn't pick up the ambient temp. That's what she said. (thought I'd better get that out of the way :tank:)
  3. monty3777

    Experience with half batches?

    Thanks for your lengthy and well though out reply to a question I didn't ask. I'm not asking how to do small batch brewing. I'm asking a specific question that, as far as I can tell from the searches I did before posting this, has not been answered previously. The question is have any of you...
  4. monty3777

    Experience with half batches?

    Due to issues outside my control I won't be able to do an outdoor brew for several weeks. In order to get brewing I am contemplating doing a half batch on my stove top (can't fit my regular AG boil kettle on my stovetop or I'd do the whole thing). I am contemplating cutting the recipie in half...
  5. monty3777

    No action in the airlock after a day?

    If I'm reading you right you are wondering if you should test the temp NOW, after pitching. The worst thing, IMO, would be to introduce a thermometer to the beer. Leave the lid on. You are asking for contamination if you put in a therm at this point. Tape a temp probe from a digital thermometer...
  6. monty3777

    No action in the airlock after a day?

    Don't over think this. Go rock the fermenter then leave it alone for a week. Check your gravity after a week. If it hasn't changed, then repitch. Aerating and yeast starters will improve the quality of your beer, but those techniques are not necessary to get fermentation started - assuming the...
  7. monty3777

    Nervous about first fermentation tapering after 24hrs

    Exactly what I was thinking :mug:
  8. monty3777

    Want to trade smoker for brewing equipment

    No doubt in my mind that the WSM is, pound for pound, dollar for dollar, the best smoker on the Market. I have my Horizon, a WSM and an FEC 100 and if I could only have one it would be the WSM
  9. monty3777

    Want to trade smoker for brewing equipment

    Well, it may be bigger than a WSM, but it would hardly kick its butt. I won first place in chicken at the Illinois State BBQ Championship at Shannon, IL last year on a WSM. Those things rule!!
  10. monty3777

    Want to trade smoker for brewing equipment

    I have a 24" modified Horizon off-set smoker on a trailer that I would like to trade for brewing equipment. Here is a link to a video taken of the smoker hours after I bought it in 2008. I have used this smoker for competition BBQ cooking for two years. In that time I beat Myron Mixon in a...
  11. monty3777

    WTK: Best Temp Control for Keezer

    Here's what I use. You can get a digital version for another $25. http://www.midwestsupplies.com/refrigerator-thermostat-control-analog.html
  12. monty3777

    Huge jump in gravity

    Sounds just about right to me. Sit on it for a month if you can, but your time frame will also work.
  13. monty3777

    1st All grain batch. I have question on the water to grain calculation

    You're asking for a yeast infection :fro:
  14. monty3777

    1st All grain batch. I have question on the water to grain calculation

    You can usually download a demo to try it out before hand. I find that I'm just too impatient to figure these programs out so I go with 1.5 qt/lb. I find it's better to have a bit too much water. Have fun, there is nothing like the AG process and no matter what happens (like not having...
  15. monty3777

    BJCP woes

    I'm going to steward a comp in February in Wisconsin. I look forward to learning the ropes!
  16. monty3777

    Started my first homebrew batch tonight!!

    Not that I am a fan of common wisdom - in fact common wisdom is always suspect to me - but these days the thought is that the cider taste does not come from using sugar. Rather, it is a result of off flavors produced by the yeast. I think if you let the beer condition longer you may get away...
  17. monty3777

    BJCP woes

    Yeah, I get it. I'd just like to give both a try
  18. monty3777

    BJCP woes

    I live in eastern Iowa - so I looked into classes in Wisconsin, Minnesota and Illinois. I am on a few waiting lists - and all the organizers have been really cool about encouraging me to put my name on a back up list. But one exam already has 15 people on the back-up list. I am a competition...
  19. monty3777

    BJCP woes

    I am in shock. I spent the last several days sending emails and making phone calls and every BJCP exam within 5 hours of me is full for 2011! Maybe I'm missing something because I'm not a part of any organized brewing club, but getting a place in an exam seems like half the challenge!! Either...
  20. monty3777

    Fixed OG after only 5 days?

    Sounds like it is done fermenting. (BTW, OG = original gravity, as in the gravity the beer starts at. FG = final gravity. I think that's what you were measuring.) 5 days is reasonable. But the argument is that the longer you keep it in the fermenter the better the beer will taste. It's ready...
Top