« on: July 06, 2011, 02:56:17 PM »
I'm curious as to the reasoning behind this being a timed test?
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Guess I'm just punchy this morning, feel free to clone what you wish, but I thought Somersault was pretty boring.
At any rate, I've never used Ginger in a traditional beer and 2 oz sounds too high. Definitely 1.5oz of orange peel ain't gonna be subtle in a 10 gallon batch. Looks like you forgot the Apricot, I'd suggest flavoring at packaging to taste.
You wake up before the alarm goes off to start brewing at 5:00am Sunday morning but you have to force yourself to get out of bed at 7:00am on Monday to go to work. (True story this morning)
"great beer" Well sometimes. How 'bout we just say "good beer"Interesting discussion here. I guess as with many things, we all have our own opinions, and do things our own way. And as most of us don't have glycol chillers, we have to modify equipment to meet our needs.
I'm sticking with taping the probe to the side of one buckets with some insulation. It has served me well for about 5 years.
I do always get my wort to fermentation temp priot to putting in the freezer, so maybe that has helped me. Who knows?
I too am enjoying the discussion. It's broadened my understanding of some the different uses and techniques folks use. If it works for you and it makes great beer, who I am to say you're doin' it wrong?
Why not, i've done it since day one.My probe is taped to the side of one bucket with some insulation.
Why are you taping and insulating the probe to the bucket?
The idea would be to get a more accurate reading of the temperature of the wort in the bucket instead of just the air temperature in the fermentation chamber. They can be quite different.
I can understand if it's just a temperature probe to display the temperature, but I would not connect the fridge temperature probe to the bucket or immerse it in liquid.