Search results

I flavor (F2) in my carboy after the primary (F1). First I pull out the pellicle and collect any extra raw kombucha for future batches. Add my flavoring and let it sit for a few days. Then into the keg.

I remove the pellicle, save any extra raw kombucha to my hotel, add my flavoring to my fermenter, add lid, airlock and put in my keezer. I'll let it sit a few days before transferring to the keg.

Did you use any starter? I use a pH meter and shoot for about 3.0, also tasting as I go. Nov? that's a long time for 3 gallons. Seeing that it got down to 60ish, if it's anything like beer brewing, then the yeast have gone to sleep. As long as you don't have any mold growing, you might consider...

Yes, keep separate. I brew and ferment beer in the brewhouse, and I brew kombucha in the kitchen and ferment in the spare bedroom.

What's the SITREP on this recipe? Need to do a stout in a few weeks and would really like to give this one a shot.

How is your mash temp holding? I was mashing at 152 (with a recirculation pump) and it dropped like 5 degrees before it would heat back up. I have to keep an eye on the temp and manually make it heat back to the 152 range.

What if it's the probe I'm using that's off? What probes do you recommend? I'm using the Jaybva K Type Temperature Sensor Probe https://www.amazon.com/gp/product/B07DP358BK/?tag=skimlinks_replacement-20

It has 2 relays, one of which is an SSR. Was going to use the SSR to control a larger one for the RIMS. Once I get the thing calibrated, then I'll have to learn how to program it. Not very consistent in the water bath now. Going to mount it on my keggle/pump/T mount today and see how it...

To control Mash temp. Eventually to control a RIMS tube. Not to consistent so far so I'll probably ditch it.

Has anyone had used the Morning Group PID? https://www.amazon.com/gp/product/B074ZQP8K9/?tag=skimlinks_replacement-20

Yeap; 1056, WLP001, US05 pretty much the same thing. 68F and let it rip I'm going to try a repitch of WLP002 for my next batch.

Looks like the last time I did it, I got a 1.015 SG. http://www.haygoods.net/brewing/sessions/08-28-2011_Milk_Stout_AG.htm

The lactose should be in it's own little bag. Add to the last 10 or 15 min of the boil.

I was wondering why you had the 1 lb of 2 row, but forgot that Munich needs to be mashed, so you need the enzymes from the 2 row to help it convert. I didn't do that when I did my extract batch. I'm using the method from the Jamil Show for brewing 7, 6, 5.5, 5 7+ish gallons post boil Boil for...

What yeast are ya'll using? I've use US05 and US04 with good results. I just brewed a Lagunitas Censored Copper Ale clone using WLP002 and I'm considering using some of the cake for the Left Hand. It had very little activity in my blow off bucket, but it's already down to the FG. Here's my...

I would do 2 lbs. are you shooting for 11 at the end of the boil? 12 gal in the boil kettle 11 after the boil 10.5 to the fermentor 10 or 2- 5's to the keg? 7, 6, 5.5, 5

I only do primary's and left mine for a little over a week. Kegged and let carb for about a week. It was fine and gets better every day. I'm just about out and I'm stressing out about it.

I made this as an All Grain last year and converted it to Extract a few months ago and both of them came out EXCELLENT!!!. It will become my all around brew in the fridge. LOVE THE STUFF.

NB Creme Ale. First All Grain. Can't wait til the next.

I lost my AG Virginity Sunday