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I've brewed 60 or so batches out on my deck and I'm tired of the vancouver rain. Does anyone think it would be safe to brew indoors with a fan set up next to a 35x54 inch window? I'm using a 68,000 BTU burner. would this ventilation be sufficient?

the unit won't control lower than 5. It's hooked up to a deep freeze, so it's definitely the unit. I'll settle with 5C, I just wish I could go closer to 0

I've had this cheap no-name temperature controller for a while now and it's gotten the job done for fermentation control. The problem with it is that it can't control temperature below 5C, so obvisouly for cold crashing/lagering this isn't ideal. Anyone know of a way of tricking it into thinking...

I decanted the first starter so there was only yeast, then pitched it into a 3 litre starter

Hi all, I'm brewing a big american barleywine today, and I stepped up my original yeast starter with a 2nd 3 litre a few days ago. It blew off a litte, I don't think I lost a great deal of yeast, what I'm more concerned about is the crusty yeast that's formed around the lip of my 1 gallon jug...

Hi all, I brewed a Pliny inspired IIPA about a month ago, and I'm just about to cold crash for a week. My efficiency was a little better than I thought it would be and I ended up with a 1.085 OG. It's down to 1.010, so it's more like pliny the younger. I fermented for three weeks, dry hopped...

Just using the name, didn't even know about the thirsty dog beer.

But with the yeast i'm using, (1056) there tends to be a lot left in suspension after the beer is done fermenting, so by flocking it out of the beer before dry hopping there would be more surface area of actual beer for the hops to be in contact with and thus more aroma extraction. Hop oils are...

When I posted my question I hadn't even pitched the yeast yet. It wasn't a question of "should I do this right now." I was just wondering if it was something other people had tried and noticed results from. I think I'll try it. And don't worry I'll give the beer a good 3 week primary. Thanks...

Has anyone tried cold crashing before dry hopping an ipa? My thinking is that this would remove more yeast from suspension and then the dry hop would have a better extraction rate. I would transfer on top of the dry hops and then dry hop back at a higher temp like 68 for 5 or so days.

I made a hefewiezen. 5 lbs pilsner 5 lbs wheat 1 lbs Munich 6 aau perle @60min Wyeast 3068 Fermenting at 62F

I've made so much beer lately, and I can't figure out what I want to make next. If anyone who reads this could just suggest their favorite recipe, that'd be amazing. I'm making beer in a couple days and I'd love to make a desicion soon. Cheers!:mug:

Being the impatient brewer that I am I opened the first bottle of this my latest IPA about 4 days after bottling, but for once it was pretty carbonated and didn't have any of the usual "green" qualities. so I drank a few more the next day and they were great. I stuck a couple in the fridge for...

Alright, I'll take the black patent down to 4 oz.

Oh yeah, should've specified. I'm going to be using beechwood smoked malt

Thanks everyone! I'll look at getting a PH meter soon

I'm planning a smoked porter, and I'd love some feedback from people who've made this style before. Here's my recipe so far: 5 Gal Batch: 8 lbs - Marris otter 3 lbs - smoked malt 1 lbs - Chocolate malt 8 oz - Black patent 8 oz - Flaked Oats 1.5 oz goldings (5.9 aau) 60 mins Wyeast...

Hi everyone, I've got very soft water, and I'm wondering what adjustments I should make when brewing a stout. I've made quite a few stouts without any adjustments and they've turned out good but not amazing, I'm looking to step it up and make great beer. Here's my water report, I live in...

Hi everyone, I've got very soft water, and I'm wondering what adjustments I should make when brewing a stout. I've made quite a few stouts without any adjustments and they've turned out good but not amazing, I'm looking to step it up and make great beer. Here's my water report, I live in...

Thanks! I think I worry too much.