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Hello...I have 2 different setups I use for fermentation temp control. #1 is a fermentation chamber built around a dorm sized mini-fridge with a Love controller and homemade fermwrap for heating. In this setup, I am usually taping the probe to the outside of the fermenter and covering with...

I've never used a paint mixer, seems a bit extreme. I do 5 gallon brew in a bag batches, stir while I add grain and give it a good stir while the temp stabilizes.

So 3g of dried Jasmine flowers gave me a nice subtle Jasmine finish on this wit, rest of recipe was pretty standard. Pils, flaked wheat, flaked oats, coriander and orange peel

Even water in the blow off jar is better than IsoPropyl Alcohol...or Star San or Vodka. There is a good chance that blowoff liquid can get sucked back into the fermenter under certain conditions and Isopropyl alcohol is poisonous. Is also purposely made to taste awful, so that people don't...

Yep, usually its yeast that hasn't dropped to bottom, totally harmless. You'll usually know if its something like mold or a bacterial intrusion...furry, or will have weird veiny lines through it. Look at the post titled "Post your infection' for examples of bad floaties.

Picked up 100g of dried Jasmine flowers off of amazon, I went with a pretty low dosage and added about 3g in the boil at 5 minutes remaining along with orange peel and coriander. I figured if that's where most recipes added chamomile, then I'd start there. We'll see what's left after...

Had the wife run out and get me 5lb of flaked wheat, I wanted to stay traditional. I did the protein rest at 122F for 15 minutes and mashed at 152F. Looked and smelled good going into the fermenter, we'll see how it turns out in a few weeks. Thanks!

Ya, if anything, it may make it a little more tart since its a phosphoric acid sanitizer, but at diluted strength its totally non toxic.

What difference will I experience using wheat malt instead or unmalted in a belgian wit? Recipe is 4.5lb Viking wheat malt 3lb 12oz pilsner 14oz acid malt 1lb flaked oats BIAB mash at 152F, maybe a rest at 122F. I was just reading that raw wheat is the way to go for this style, but already...

The difference between 1.012 and 1.010 is probably irrelevant, what are you using to test and are you correcting for temperature etc? Sweetness could be a result of recipe or procedure, what was the recipe, yeast and fermentation temp? It's probably finished, needs a week to condition and...

Your 60F basement kept the fermentation temp in check. Congrats, in the summer here, I have to use a refrigerator, I wish I had 60F basement all year long. If you had pitched at 65F and put the fermenter in a room that was 65F, you would've seen a much more dramatic increase in temperature. A...

Ya, the only other tip I have for bottling is move on to kegging as fast as you can. Bottling is a pain in the behind and once you have a kegging setup and beer gun, bottling becomes much easier. Good luck!

I've always rinsed after drinking with hot water, inspect for crud. Sanitize with star san before bottling, fill and cap.

Lately, I've tried to add dry hops a few points before the beer hits FG. Then let them on the hops for about 5 days and then transfer to a keg or secondary to condition.

Thanks, I did find a 50g bag of Jasmine flowers on Amazon. I'll give them a try, probably whirlpool 1oz adding around 170F and maybe using some to dry hop or maybe try a vodka soak to make an extract.

I can only find Jasmine Green Tea as of now, I just tried a cup of it brewed normally and I'm not sure I'm too keen on the astringency that the green tea brings to the table. I may try a cold steeped glass just to see if that imparts any of the Jasmine flavor/aroma.

I switched from partial mash to BIAB several years ago. I started with a 8 gal kettle...way too small. Moved up to a 10 gal kettle...just barely large enough for medium strength beers. Then moved up to a 15.5gal keggle and haven't looked back. Added a ball valve at the bottom for transfers...

In a pinch, rack a new wort right on to the yeast cake in your fermenter. I just finished fermenting a English Brown Ale on WLP 013, it was a 1.054 plain jane brown ale, I kegged it, and brewed a Black IPA, 1.068 gravity. Transferred right into the fermenter, had fermentation in about 2 hours...

My wife likes Jasmine flowers, we have a cat named Jasmine. I'd like to get a hint of jasmine flavor in a Belgian Wit. What's my best chance? I don't see homebrew shops selling Jasmine as a spice or ingredient and we don't have any Jasmine growing or blooming at the moment. I'm thinking a...

Ya, no problem. As I recall, there is actually some nutrients in the foam that the yeast will utilize.