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Yeah you are totally right! It is the first time having to deal with temperatures too low as I am from California (and San Diego, most recently) and have always had to deal with ways to decrease the temperature, not increase!

I use a sterilized digital thermometer as I am cooling, so i transferred to the carboy when it hit 65F. The stick on thermometer on the side of the carboy read 50F, and I also tape a digital thermometer to the carboy, which read 49F when I transferred it upstairs. So yes, colder than ideal. I...

I re-started brewing recently now that I have a nice basement after we moved to Rhode Island, and brewed BCB Haus Pale Ale around 6 weeks ago with Nottingham yeast, which was delicious. After, I did a lager, which the basement temperature of 49-50F was perfect for. Yesterday, I brewed the...

Ok I figured as much! I used to do the whole temperature control mash with a pump with the controller (mini UniBrau), but the pump crapped out and i burned out an element once with poor drainage. So now it is basically full volume mashes in a cooler and the element simply heats. Thanks for...

Pardon my ignorance in electrical systems, but I was just thinking yesterday during my brew day on my electric system about this topic. My set-up is very simple, basically a 1600 watt element that plugs into a controller that I simply put on 100% power to attain my strike water temperature and...

Unfortunatey (or I guess fortunately) I am in sunny San Diego, so it is rarely less than 70F here! My expectation was that the carb level would be progressively better, but by mouthfeel that does not seem to be the case. I think I'll prob just wait it out...

Probably 4-5 weeks, not very long

2.5 gallon batch, carbonated with corn sugar as calculated by my normal priming sugar calculator to around 2.5 volumes of CO2.

Hi all, I've read all over the forum about how high gravity beers take longer to carbonate, so I am not surprised my clone at 10+% ABV is following suit. My question is this: I've cracked a bottle at 1 month, 2 months and around 3 months, and the carbonation level is either exactly the same...

It looks like they recommend something along these lines: half of your knockout hops right at flameout and whirlpool, than hold for 30 minutes, and add second half at 170 F for 15 minutes, than cool like normal. That is at least from BYO, but it doesn't go into detail about the actual study...

From BYO April 2013: Another factor to consider is how to handle dry hopping your hop-forward beers if you employ an extended hop stand. Rock Bottom Restaurant & Brewery performed an extensive study on hop stands and dry hopping under the guidance of the Portland, Oregon brewmaster at the...

Just as a follow-up, I recently visited White Labs and did a tour and they said they are switching to the new packaging because overall it is more sterile. Before, they would grow a huge amount of yeast and package it individually in the vials. Now, they grow a huge batch and than "pinch off"...

Hi all, Quick question: I've recently purchased a recirculating electric BIAB system with the ability to control mash temps, and I am wondering if there is any reason not to dough-in at 130 F each time and allow it to come to whatever saccharification rest the recipe calls for? I would not...

Hi all, I know this question has been discussed before, but I am looking for what people have been doing lately. I am going to prime in the keg with corn sugar, and I've read varying accounts of how much sugar to use (anywhere from 1/2 to the full amount). I will be priming 2.5 gallons of...

Anybody know of a good place to fill the 20 ounce paintball CO2 tanks in San Diego. Google search is not coming up with anything obvious. Thanks! Jason

As an update, I poured two bottles into a big beer pitcher and than pit it into the fridge to stay at serving temperature and to let the CO2 off-gas. The beer tasted clean and cleared pretty well. I am thinking now that it is not an infection and more likely bottling too early with a yeast...

1) I have never brewed with that yeast before 2) Fermentation started around 62 for around a week, than let it get to low to mid-70's after krausen dropped 3) Bottle conditioning around 75

Hi all, So I have a problem that I've never had before in around 50 batches. I brewed BM Helles Belles with WJP 029 Kolsch yeast and than threw the recipe for Punk'toberfest on the yeast cake. I brew 2.5 gallon batches and bottle with corn sugar for priming. I weigh everything in grams and...

Sorry for the multiple forum post! Hi all, I am really looking into getting one of these two systems, but I am trying to figure out which configuration I would like to get. I currently do 2.5 gallon batches and do not plan anytime in the near future to scale up to 5 gallon batches (for two...

Sorry for the multiple forum post! Hi all, I am really looking into getting one of these two systems, but I am trying to figure out which configuration I would like to get. I currently do 2.5 gallon batches and do not plan anytime in the near future to scale up to 5 gallon batches (for two...