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I guess I am talking about cold crashing then. I have room in my main fridge (set at about 43) to put in a 3 gal carboy, and room temp for me is about 65. So, I should ferment at room temp or slightly lower, and then cold crash in the fridge. I was thinking that fermenting at fridge-cold...

Hi, I don't have a good lagering setup, but I would like to incorporate lagering into a brew session. Is it silly to put a carboy in the refridgerator for a week or so, and then let it finish outside at room temperature?

I have a year old Chardonnay kit that retailed for $48. I just need to get rid of it. PM me if interested, I live in SF.

You'll need some red ones to make a proper seedling box. White/Blue lack the red wavelength.

I read on these forums that Oxyclean can oxidize wort. How much are we talking about? I use it as a sanitizing agent and rinse thoroughly, but there could be some residual.

Thanks. I undershot my OG so I panicked and added some additional wort to try to up the grav. Wasn't sure if I'd done something critically bad.

What about adding wort after the initial wort starts fermenting? Same pitfalls as adding water or much more problematic?

Alright I know this is an old thread but a lot of good questions on yeast washing. I have another. I washed a batch several months ago but apparently I did not decant the wort enough so it fermented a bit. The jar of slurry I opened was carbonated. Is this bad or could it still be rehydrated?

About half the brews from one of my batches come out thin and "old" smelling, while the other half is decent to delicious. This batch is getting pretty old - nearly 8 months - and not very dark. Is it possible some of my beer is going bad? Or, is this an effect of my brewing process? A couple...

I"m looking at getting a grain mill for both beer and bread. Can the barley crusher achieve a fine enough crush for bread? Thanks.

Nope, b-brite. Looks like I'll just be guessing/hoping. I like the pharmacy idea, actually, might try that.

And what if you're so new to this you don't have an iodine test?

Hi All, Long time extract brewer and even longer time HBT post lurker. I'm going to do my first all-grain soon, and had a very (possibly) stupid question. How do you know when your sugars have been converted? Do you just mash for 60 min and assume, based on temp and grain bill, that it will...