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Just finished another deployment and thought I would wind down by building a kegerator.

Just finished another deployment and thought I would wind down by building a kegerator.

you could go to a secondary and let it sit another couple weeks. If your inpatient and want a clearer beer, you could also try gelatin.

if you brewed an Irish Stout, you will be fine. You can get away with a lot of things with an Irish Stout.

from what I understand star-San leaves behind a layer that keeps sanitizing untill use. I've read on these forums before of guys doing this regularly with no problems using star-San. What sanitizer did you use?

i think your looking at about 5.5% ABV. I would let it set for another week in the primary, but that's just personal preference. If you want to go to a secondary, you can but you don't really have to. I know of people that use gelatin finings to clear their beer up. You dissolve it into...

i might be wrong, but i think about 40 billion cells would be good for one gallon. There are close to 4.5 billion yeast cells in 1 milliliter of yeast solids.

next time I would say let it warm back up a little slower than placing it directly on the vent. Second if it drops to a temperature that low, you'll most likely just have a slow start to your fermentation which is fine. You probably won't notice anymore fermentation other than changing...

I know cascade hops grow well there. If you go to the main page there is a forum just for hop growing. In that forum there is a thread for Chicago hop growers hope that helps .

is it possible your fermentation stalled because of temperature variations? I have my Irish red at a consistant 70 degrees. I've been getting a 1.014 reading for two days now. It's been in primary for 2 weeks.

if that's all the room you'll have left you will want a blowoff hose because it's going to get messy.

I just created this recipe on the recipator and was wanting to get some input as this will be my first all grain brew. Just want to know if it all seems ok and any advice on the process would be useful. Beer: The Dunk Style: Dunkelweizen Type: All grain Size: 5.25 gallons Color: 57 HCU...

the plastic 6.5 gallon bucket is extremely common for fermentation, some chose the glass carboy. you can expect to pay anywhere from $26 to $45 dollars for most extract kits. You should probably get a siphon too. Not sure what else you'll need for kegging, I bottle.

If you want more alcohol content and higher gravity you need more fermentable sugars. So of increase your extract you'll have more for the yeast to eat. Also for an Irish stout that starting gravity seems low, but I'm not an expert on this yet.

would it hurt anything if i used the plastic corning vials my yeast comes in for my frozen yeast bank?

Anyone know a place that will sell this stuff in a kit?

:mug: Awesome that's exactly what i was looking for. Thanks guys for your help.

What I'm getting at, is buying a pitchable vial of yeast and culturing it further into more pitchable vials for use 6 months to a year from now.

I'm gonna run out of brew fast if this thread keeps going.

I've read the post on yeast washing, but what I'm looking for is a tutorial on splitting up a live culture into pitchable amounts for long term use. Any help or advice would be grateful. Looking to stay busy in between brews.