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Messages - my99thtry

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Equipment and Software / Re: Temp Controlled Fermentation in a Kegerator?
« on: February 27, 2011, 11:39:45 PM »
Great information.  That really helps.

Anyone else out there use a similar setup?

Equipment and Software / Re: Temp Controlled Fermentation in a Kegerator?
« on: February 27, 2011, 03:41:41 PM »
@dano14041, I like that mini-fridge setup. Can you pass along the model number of that fridge?  And if you have an estimate on the internal dimensions then that could also be helpful. 


Equipment and Software / Temp Controlled Fermentation in a Kegerator?
« on: February 25, 2011, 08:29:24 PM »
I was wondering if anyone here uses a kegerator for temperature controlled fermentation.  I have had issues finding a compact refrigerator that would work.  [I live in an apartment so things like chest freezers or full size refrigerators are out].

Obviously the dual fermentation/beer serving functionality also makes it appealing, even if I can't always do those at the same time.

If you do use a kegerator:
- Do you have a brand/model suggestion?
- Were there any problems with hooking up a secondary temperature controller?

Equipment and Software / Re: Pumps
« on: February 18, 2010, 04:27:49 PM »
Does anyone ever use a peristaltic pump? 

It seems this would offer the best cleaning/sanitation option.  However LPM would be down and you would have to take note of the heat the tubing is rated for if transferring boiling wort.

Yeast and Fermentation / Re: Controlled Temp. Fermentation Equipment
« on: February 02, 2010, 02:26:28 PM »
skiwithg, do you happen to know the make/model/dimensions of the wine fridge you picked up?  How do you find the effectiveness of the temp. control on it?  I assume that you do not need an external temp. controller like you would for a regular fridge?

I figure a wine fridge is a good move.  It will suit my need for something small and compact now.  Then later when I might have more space for something larger I will have a wine fridge to use as... a wine fridge.

Yeast and Fermentation / Controlled Temp. Fermentation Equipment
« on: February 01, 2010, 05:34:30 PM »
I would like to start doing controlled temperature fermentation.  This will enable me to brew all year and it is part of some feedback that I have received from some of you on the message board here.

I am looking for input on a good refrigerator that will fit a 6-gallon bucket or 5-gallon carboy.  AND it should fit in my apartment.  So a chest cooler or full-size refrigerator is out.

It does not seem like a lot of the mini fridges out there will fit the bucket w/air-lock, but maybe some of you know of or use an appropriate sized model.

Has anyone used a wine fridge?  It seems that would eliminate the need for an additional temperature controller since you could probably achieve the desired ale and lager fermenting temperatures.

Yeast and Fermentation / Re: No Carbonation: A bad condition
« on: January 12, 2010, 04:03:02 PM »
Removing my bottles from the fridge and putting them back into warmer temperatures (~ 61 - 63 deg. F) for two weeks definitely fixed my carbonation issue.

Yeast and Fermentation / No Carbonation: A bad condition
« on: January 03, 2010, 03:40:03 PM »
I've made a few posts here regarding a batch marking my reintroduction to brewing.  I have gotten some great feedback so I figured I could tap you guys again.

I recently had one of my first beers and it has no carbonation (I did put the correct amount of priming sugar in).
- 2 weeks in the fermentor
- 2+ weeks in the bottle at the present time.
- Gravity readings are right on target

What is likely the cause is that after bottling I stored the beer around 65 deg. F for a few days and then put it right in the fridge.  Not realizing until two weeks later that this may have caused the yeast to go dormant. Does that make sense?

I'm not sure why I did this.  I'm pretty sure that I read that good carbonation depends on cooler temps.  But after referencing Palmer's book it does not seem to be the case.  Perhaps I misinterpreted my previous directions.

I have since taken some of the bottles out of the fridge and put it back into warmer temperature and gently shook up the bottles in the hopes of putting the yeast back in suspension.  Does this seam a reasonable means of damage control?

If nothing else, the brown ale I made did taste fairly good and I was happy with that aspect.

I've gotten a lot of great feedback and it is much appreciated.  I will definitely be implementing some of these techniques in my next batch and hopefully implement all of them eventually.

It seems fermentation temp control was a popular theme with everyone.  What kind of refrigeration are people using?  I would need to find something that I can put in my apartment and doesn't take up too much space.  Do the mini fridges fit buckets/carboys?

Also, with regards to doing full boils, is it possible to do this on a regular gas stove?  I saw someone mentioned getting a separate propane burner, but again i'm not sure I can swing this in the apartment.  This leads to the question on what a good size kettle is for a 5 gallon batch?  And is there a good kettle to have for full grain brewing?

I thought it was really interesting that with the exception of doing a yeast starter no one really mentioned ingredients at all. 

General Homebrew Discussion / Re: Sanitizer
« on: December 11, 2009, 06:08:27 PM »
It took me about three hours from setup to full clean up.

I just started brewing again after a very long dry spell.  So my logistics and planning are pretty rusty.

There's some great feedback here, and rather quickly I might add.

- Dave Miller's book is fairly comprehensive.  He has a "hand book" as well as full book I have.  Although I will check out your other reading suggestion as well.

- Chiller was likely going to be my next equipment investment

- All Grain: I am admittedly not ready for that.  Both from a skill level and I cannot yet justify the equipment investment

- I will look into the small mash process as an option

- I will look into yeast starters as well.  I just used a liquid yeast for my current batch.

- I do take detailed notes on just about everything and I've been reading up a lot.  That is one of the reasons that sparked my post.  The number of possible implementations is very large so I want to focus on one or two at a time in logical progression.


- I saw "full boil" mentioned a couple of times, but am not really sure what this term means.

- As far as ferm. temp. control.  How sensitive are we talking here?  I am currently making a brown ale and my fermentation temp (ambient air) has been a solid 63-68 throughout the entire fermentation process.  Are you suggesting going to closed refrigerated systems or some sort of insulating jacket around the fermentor?

I am a beginner/intermediate home brewer and use basic equipment and instruction as might be found in David Miller's Home Brewing Guide. 

I use the following: Grain and Extract, standard SS brew kettle,  2 stage fermentation, bottle conditioning, no chiller, no finings/clarifiers, etc.

I was hoping some of the more experienced brewers could offer up one or two solid ideas that would have the biggest impact on smoothing out the brewing process or improving beer quality.  Perhaps some lessons-learned that you have encountered.


General Homebrew Discussion / Re: Sanitizer
« on: December 11, 2009, 03:08:56 PM »
Very funny that I found this post so quickly.  I had the exact same question.

I bottled on Monday night and I did not rinse my bottles of the sanitizer because it is "no rinse."  However I got to thinking that not rinsing something like a spoon, fermenter, or tubing does not pose the same threat to 5 gallons as not rinsing a bottle that will only hold 12oz.  Afterward I got to worrying if not rinsing bottles was a bad idea because of the smaller volume of beer vs concentration of sanitizer residual left in the bottle.

It seems from the posts here that it should not be a problem.

In related news, bottling is a horrible process.

Kegging and Bottling / Re: Bottle Type?
« on: December 02, 2009, 08:10:07 PM »
Funny you should mention Fischer.  That is the one and only swing top I happen to have.

Kegging and Bottling / Re: Bottle Type?
« on: December 02, 2009, 04:29:31 PM »
I have been having trouble finding commercial swing-tops.  I will have to keep an eye out for the Monschof Schwarzbier and Schwelmer

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