Well, except for Sept 2, 2017, welcome to the forum!
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plus the twist...how to keep the fermenter at the right temp while its doing its job? I have settled on a five gallon bucket inside a wine fridge set at temp 65-72 i think. just want to bounce this off people to see how my thought process is working. thanks in advance
At that point you're better off brewing a small beer to pitch on top of.
I have quite a few yeast samples in my garage fridge (conan, ommegang etc), just realized with the cold snap many likely froze. Are these toast? or should i toss one in a starter and see what happens?
If everyone is so concerned with the chest freezer vs back thing, why not use wine coolers for each fermenter?
It's been my experience that dry hopping in the primary will give you a reduced aroma vs dry hopping in a secondary or keg. I've read from many sources that the yeast cells absorb many of the volatile hop oils you want in the aroma from your dry hop addition. I've even heard of breweries actually filtering their beer prior to the dry hop to get better hop aromas.
Thinking ahead to next week, I'm looking at the below instructions from my kit...
"After 5-7 days of fermentation, add 1 oz. Ahtanum, 1 oz Amarillo and 1 oz. Simcoe hops. You can add the hops directly to the sanitized secondary fermenter and rack on top of the hops – you’ll get more from the hops this way. If you are using a single stage fermenting system, then leave the beer in the fermenter for two weeks total and carefully add the hops to the primary fermenter. Allow this to age for 7-10 days. Optionally, you can use a spare fine nylon bag to hold the dry hops, but this is not required."
I've never used a secondary (I have a 5 gallon carboy for this) and I'm wondering will the beer be better going this route vs. adding these hops straight to the primary?
I'm curious if the quality of the end result will outweigh the risk of infection.
It's a 6 gallon carboy, I was just surprised as I've never seen that much activity before. Thanks for the tips, and crisis averted. I sorta' like the blowoff tube setup, the bubble sounds sound cooler vs. an airlock!
Jeff Renner's is about 22qt IIRC.This is how Jeff Renner does his cereal mash for CAP. I think he has a really big pressure cooker.
I think mine is 20 qt. With a larger inner container, I could do a pretty sizable decoction in there.
Just checked. Mine is a 23 qt Presto. I got it to can starter wort.
I prefer to have more light later in the day. It doesn't brother me to drive to work in the dark.
So I guess what I want is DST all year, right?
I love in a fairly small house and have a huge, 40 year old wood stove. Unless it's under 10F outside (which it seldom is) I have to open the windows when I use it to keep the house under 90F so it doesn't get used too often. But during our frequent power outages, it's a lifesaver.
We have one of those soapstone wood stoves, I have a couple hours left with the log splitter to finish off the fire wood for winter.