Search results

My STC is set for 2.5 Celsius, but my deep freezer is sitting at 10 Fahrenheit (checked with an independent manual thermometer). The STC probe is reading it at -12 Celsius, and the light for “heating” is on, but the temperature is still holding below freezing! It was working fine for several...

No pressure cooker...

I prepped some starter Wort several weeks ago, and put it in a sanitized mason jar and put that in the fridge. Would it be OK to bring it back to a boil in the microwave before pitching? I am too paranoid to trust that it is not sanitized, and I currently don’t have a stove

But there is always winds to mix air. And maybe in a closed fermentation bucket with no air movement the CO2 can mostly be a blanket?

What’s a dud hose?

Went on vacation and left my house temp set to 62 F for 3 Days. It was at 71 F before. When I get home my fermentor was in process of slowly sucking sanitizer (starsan solution) in through the blowoff tube. By my estimate it sucked in about 1-2 oz. also concerned about oxygen that could have...

Thanks!

I have a 6 gal batch going. Yeast is WLP002. Pitched yesterday 12/8 and it has already taken off. I want to brew another gallon, add heather tips to it, and add 2 gallons of the initial batch to the one with heather in a new fermentor to make a separate 3 gallon batch. When I add it (planning on...

Thanks!

Anybody know what kind of hops they use? The description says "Bavarian Hops" but that's a little broad...

I just bought a pump to pull the wort out of my kettle, through my plate chiller, and into my fermentor. Should I have the pump after the kettle, but before the chiller? OR after the chiller, and before the fermentor?

Brewing a Red tropical IPA today. 55% Red X (wanted it to be more but my scale at home sucks) 28% Vienna to make up for the loss of Red X (I've read they're comparable) 10% 2 row. 8% wheat Not using 100% Red X this time because after going to 1.060 with red X before, I found what I read to be...

Does it cause problems if your keg is too full and you try to carb? I filled mind to the brim and now it won't hold a carb, but I'm wondering if it's just not taking one at all because it's too full. I'm pretty sure there's no leak... It was working fine on the last batch I used it for

I cold crashed this for 3 days, then brought back up to room temp, dry hopped for 5 days, then tacked to keg. It's super cloudy still, and it tastes so yeasty, like a gravity sample. Will a few more days in the cold keg make it floc out and clear up, tasting better?

Title says it all. I like Special B because it's complex, malty, fruity, etc. also caramunich. Anyone ever done a SMSMASH? (Single base malt, single specialty malt, single hop)

Anyone tried Pataskala Red X by Stone? Very good. After tasting that and having a tasty batch of my own Red X, I'm buying a 55 lb bag of this stuff!!

Brewed 100% Red X 1.060, mashed at 155, pitched plenty of WLP011. FG 1.013. Used a little cascade and Cluster. Delicious. Like the perfect combo of specialty malts. Malty, but not too sweet.

Just kegged my 100% Red x beer. OG 1.060. Gravity sample was an amazing and complex maltiness. FG was 1.013 (78% attenuation) Deep red color. Can't wait to try it carbed and cold

Hopefully it will slim down, the cream will rise to the top and the crappier ones will be forced to shut down.

Looks good! I'd get rid of the 15 min addition and make it a 175 F hopstand