Search results

Not to worry, we arent hung up at all! Just trying to make progress in every way possible, but continuing to brew great beer in the meantime, and to be honest the primary reason for me with pressure fermenting is not so much about the quality of the beer (though I am excited about that as well)...

One option I'm considering is it appears that the spike lid is the same size and may be compatible, would probably end up running me around $130. I was hoping for a cheaper solution though.

I recently got my hands on a new to me Morebeer heated and cooled conical. Its one of the originals that I believe they came out with around 15 years ago before they spun off into the brewbuilt fermenters. Anyway, I am enjoying its convenience so far, but was hoping to get it pressure...

I've tried looking this up with no luck. At what point does the correct terminology change from "wort" to "beer"? Is it as soon as yeast is pitched? After fermentation?

As many have mentioned, 60 is likely fine but may slow things down a bit. Keep in mind that when fermentation does take off it's exothermic and will produce heat. Depending where thermometer is, size of room, etc., you likely will be getting temperature readings a degree or two below what you...

Are these still available?

Planning on brewing 2 batches this weekend and been working on 2 starters. Only have one stir plate though. I'm doing 2 stages for the starters, and the one on the stir plate went as planned. The one that I am shaking went well for the first starter, then the second was very active the first...

Thanks! Good to hear.

In Sunday I made a yeast starter, set it on the stir plate for 24 hours then cold crashed and decanted. I then did a second step, added 1L and requested the process. I could crashed for 2 days and took it out of the fridge and decanted some of it. I noticed there were white clumps on top of the...