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It's an STC-? Digital thermostat. I got it on Amazon.

I converted a brand new chest freezer to a fermentation chamber about a year ago. I installed the Docooler and have been very happy with it. However, last week, I went to grab some yeast and it was reading -30F. I opened it up and everything was froze solid. All my damn yeast stains! Poof. The...

I recommend chilling wort down to 90deg. Pitch 1qt starter also at 90 degrees (5.5g batch). I wrap my fermenter in aluminum foil and blanket. Fermentation will bring it up to 95-97. I hold it there for 2 weeks. Works like a charm. I think it stresses the yeast when u pitch at 70 and then...

My NEIPA is super simple. The goal, IMHO, is use the grist for sugar and mouthfeel. It shouldn't be too complex to muddle what needs to shine...the yeast and hops. Here's my grist: 8# 2-row (pale) 4# oat malt I add 10oz table sugar to dry it out, but that's it! I've done them with...

I just crush the oat malt separately, and twice. It literally takes me an extra five minutes. In terms of what it does to a beer...when coupled with "Conan" or Vermont Ale yeast or London Ale III, is it gives you a super smooth mouthfeel. I use it in my oatmeal stout as well. It's really...

Below you will find my standard NE IPA recipe. You can fool around with it to add some variety, but this will give you a solid....TH Hophands or Treehouse Julius beer. Trust me, this is a great recipe..this is the product of too many to count trials. I use bottled spring water. I add 1 tsp...

Agree with most posts. I wash whole mangoes. Let em sit in a bowl of starsan solution for 5 min.. Then peel and dice and put in nylon bag. I toss the bag in another plastic bag and vacuum seal and throw in freezer overnight. Thaw. Toss in secondary swirling every day. I used 6# of mangoes in...

So...I always use a secondary. I never had an infection nor oxidation. I realize this is a personal preference and certainly not using a secondary is NOT going to produce a lesser beer. But here is the why and how for me. I love hop bombs. I found using a secondary allows me to agitate the...

I try to minimize time in primary if I'm doing any hop forward beer. You would be surprised how quickly those delicate hop aromas fade. As soon as gravity stabilizes I get it into either a secondary (I dry hop in secondary...closed system if you can) and 5 days later into keg. In will let...

I find, other than using "hoppy hops", water profile, yeast strain and a little white table sugar will all help make hops more forward. I use bottled spring water. Add 1 tsp gypsum in mash water, 8-12 oz sugar (5gal batch) in boil and I personally find most English yeasts compliment hops...

I would also let it cold condition. I typically keep my IPA/pale ales in primary 6-7 days, transfer to secondary to dry hop for 5 days and "force carb" for 3 days. That's 15 days till I pour. However, it takes 4-5 more days in keg...chilled...to drop out additional yeast and hop debris. It...

Agree. I am a huge fan of the "Northeast" IPA. I think the key is yeast and hop schedule. I use wyeast London Ale III, white labs Dry English Ale yeast or Conan. I buy spring water and add 1tsp gypsum to my HLT (7.5 gal). I do a 60 minute hop addition (0.5oz Columbus in my IPA) and...

I, like many of us, started my love for beer by drinking Bud products. Hell, I used to love Schlitz and Old German. It was this love of beer that ultimately let me to Sierra and the rest is home brewing history. Point is, they have a place.

I bite the bullet and always use spring water and add minerals per the style I am brewing. It's s few bucks more, but the consistency is a bit more predictable. Also my wife gets horrible headaches from sulfites which I believe is a residual of using Campden tabs (???)

Agree with above. Later additions in greater amounts. Hell, I typically use 10 oz of hops all under 5 min and dry hop in my 5 gal batches. You won't get much bitterness if you add late. Perceived bitterness but not w bump in your IBU. Good luck.

Be careful using the Cali yeast. Personally, I would use a less attenuative yeast with low floc and I would mash no less than 154. I would use an English yeast (not dry english) like London ale or London ale III. The strawberries will undergo a secondary fermentation and you can wind up with...

I think that must be it. There was not enough pressure to off gas on its own without some agitation. When I went to take a video, "normal" fermentation started with krausen And co2 bubbles in the solution. I dunno. Weird. Either way, this Conan is going nuts. Thanks for the reads abd replys.

I am going to take a video and get a link up. This is the weirdest thing. There is no krausen, no CO2 bubbles visible in solution. Nothing. But with any agitation on the Carboy, it just releases violently. I did use fermcaps, but this never happened before. It's not like I am worried...

so I brewed a simple 2-row/oats wort with 8oz white sugar and 8 oz lactose. OG 1.068. Aerated 60 seconds pure O2 and, lazily, pitched a vial of Conan from The Yeast Bay without a starter 18 hours ago. I pitched at 68 degrees and its sitting at 68 degrees currently. When to check progress and...