Thanks Steve, solved the problem:)
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Did you break the hot tab between the two sockets on the outlet?Nope, missed that part...DOH! Thanks for the help!
I haven't got that book yet, Bell's postponed the book signing I was planning to get it at. Don't know when it will be rescheduled. Might just have to buy it.Thanks for the suggestion, hadn't thought of that!
John Mallett is the Brewery Operations Manager at Bells, I don't have a way to get directly too him, but try the homebrewing tab on the contact list below, and ask "the General Store Manager" to forward. The Bell's brewery is pretty homebrew friendly, as it all started as a homebrew shop.
What is the yeast? Temp might be important for that particular recipe...being a clone attempt.Your house must smell amazing!
I use wyeast French saison a bit and temp is not super critical in my mind. I generally ferment around 64 and it might get to 70 in my cold house. Might not have as much phenol character as a hotter ferment, but I like it better that way.
I think all good brewers need to control fermentation temps...absolutely critical IMO.
Not to say you have to be fancy...I have a window open in the spare bathroom right now and am fermenting a couple lagers at 52 in there...meanwhile I have a porter going in the hallway where it hovers around 64...the saison is in the bedroom...tolerant wife...
Also, look into temperature strips that you can attach to the outside of your vessel which give a pretty accurate reading of fermentation temps.
Huh. I have few kegs I just never got around to taking back. Nobody ever calls asking for my keg back.I'm not trying to be snarky but if you don't return the kegs you've stolen them, your rent wasn't a purchase of anything other than the beer inside-return the kegs.....
Edit: I'm also thinking that if rent a keg out, I'd hold more than $10 if I really wanted it back. Probably Also include some language in sale that says unreturned kegs after 90 days may include recovery fee. I just don't see an expectation of getting back with out the protectors.
+1, you'll still want a bit of head spaceI have a few 5 gallon carboys laying around collecting dust...I wonder if it is a bad idea to use them for a primary lager ferment?
Too little head space even for a lager?
Perhaps I should scale down the recipe to 4 or 4.5 gallons?
no fermcap or other foam control on hand
using wyeast 2206 and s-189
Any experience? Most of my lager fermentation experience has displayed pretty tame ferments...but I don't have many under my belt. Thanks.
agreed krausen on properly fermented lager temp results in little krausen. however, you are going to have to short your batch to a bit. if thats ok with you then go for it.