Search results

Been out of brewing for a while and getting back in. I have a Grainfather G30 and use Beersmith web version. How do I export a recipe from Beersmith web so I can upload to the Grainfather? I am guessing this is easy but I cannot figure it out. THANKS!! Lakedawgs

I won a Spike Flex 5 at a homebrew fest. I cannot figure out how to install the racking tube. I assume it is a push fit in to the back of the ball valve but it seems like there should be a gasket or fitting to help keep it tight. Anyone that owns one of these offer some insight please? THANKS

HI, I have a buddy that ages port wine in 15 gallon bourbon barrels that had previously soured while aging beer. He says there is no issue with the bugs because his abv is 20+%. He has been doing this for years. I have one of these 15 gallon barrels myself. Been sitting with water and a...

Here is the setup I went with. Seems to be working great, garage temp has been 30-40 degrees, controller is set at 65 degrees. Just need to work in time to brew, that will be tough in the near future. Thanks for the help, Lakedawgs https://www.dropbox.com/s/6nabu69ga1zdb2j/beerfridge.jpg?dl=0

Ended up going with a very small ceramic heater with a fan. Have it running with the controller. Seems to be working well. Thanks Lakedawgs

Thanks SEndorf, I am assuming you turn the heater up and just let the heat side of the controller, control it? Thanks Lakedawgs

After this thread and a bit of research, I think I am going to go with a 100 watt bulb in a paint can with vent holes and a computer fan. Thanks lakedawgs

HI Just moved my fermentation fridge, with temp controller, to the garage to help make space in the basement. What do I do in the winter when temps get below freezing here to keep my ferm temp at 62, or whatever I choose on my controller. It is in an uninsulated garage. THANKS, Lakedawgs

I will CC this weekend. When should I add gelatin, when I start the CC?

Good stuff, thanks. I will give it a few days.

My 6% IPA has been in fermentation for about 10 days. Just checked and it is fermented out to where it should be. Should I let it sit for a few more days for the yeast to clean up or can I cold crash for a few days. Will cold crashing prevent the yeast from finishing? THANKS

I thought about that. What is the best thing to insulate with before I backfill the trench?

For now, just temporary heat, hopefully a permanent solution will be installed in the future.

I am very familiar with the Dingo and will get a solid 30+" if depth. I am figuring with the drain valve in the basement I will be safe. Am I thinking right? That is my question. Thanks

I am turning my garage in to a brew shop. First thing I want to do is run a water line. 60' from the house, trying to figure the best way to do it. Frost line is about 40" + where I live. I have free access to certain tools and I am planning to use a Dingo with a 36" trencher attached. I want...

Hello, I am installing a 10" false bottom in my keg/mash tun. Have read a ton of threads on connecting the false bottom to the kettle valve. I am thinking the easiest way is to use a piece of silicone tubing. My question is will the false bottom stay in place or will stirring the mash and...

Made a 1500ml starter last night with Wyeast and cannot brew today. Will brew on Sunday. What is the best way to store? I'm thinking wait till tonight and put in the fridge. My starter flask as a stopper with an airlock. Any advice is appreciated. Matt

I have a 3 tap kegerator. One of my beers, standard IPA I have brewed before, foams when I pull a beer. Runs fine for a second, then seems to foam foam up like mad. The keg is holding pressure fine. Any ideas on what the hell is going on?? THANKS!! Lakedawgs

Just brewed a 1.100 beer. I use oxygen and read somewhere about adding a blast of oxygen a day or two after initial fermentation to give the yeast a boost. Cannot find the article. Anyone do this, or add a bit of new yeast a day or two in? Thanks Lakedawgs

HI, We have a Wild Turkey barrel in my basement. Our third beer in it, a porter, has turned sour, been in the barrel about 4 months and has a light, nice, sour flavor. We pulled half of it and added half of what was to be the next beer, an IPA. I know this is an odd combination be we figure...