I am trying to decide what category (2015 guidelines) to enter my beer into. I have a coffee porter as well as a honey porter and am trying to decide how to enter them. Any ideas?
Just got my corona mill all set up and was hoping someone with more experience crushing their own grain can tell me how mine looks. I use a round cooler mash tun not BIAB.
So I am going to brew my first lager and have a question. I have read that you secondary for the lager stage. Is the yeast left enough for layering or do you have to rack the yeast cake as well?
I'm living in Colorado looking to get a bottle of Allegash dubbel and black. Willing to trade what I can get you here in northern Colorado.
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I have recently started my fermentation chamber build. I am wondering what type if enclosure is being used to hold the stc-1000 and the socket?
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The compressor is turning off. The probe is just placed in the freezer. Should it be attached to the fermenter somehow?
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I'm having a problem with my freezer and stc controller when it hits the set temp it keeps going down like 2 degrees colder. I only have cool hooked up at the moment no heat. Is there a way to prevent this?
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