Are you using a hydrometer or refractometer?
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With the air pump, let it go as long as you like. An inline filter is important.
When I use the pump, I run it until foam comes out of the fermenter.
Alright can someone explain the importance of the stainless steel stone?
There's an annoying spelling error in the doc: "A gelatin solution of 1/4 teaspoon combined in 1/4 cup hot water was added to one carboy while approximately 1/t teaspoon BioFine was added to the other carboy"
How much is 1/t?
Don't know anything about its accuracy and reliability, but the price point is very reasonable.
let me know how that comes out. Did you cut the habaneros or leave em whole? Have you done it before?
ive steeped basemalts in 155degrees for 30 minutes without issues before.
Being a Chef by trade, and having had 2 jobs as a Pastry Chef/Baker during my career, I have always re-hydrated yeast before use. I wasn't sure if the same held true for brewer's yeast as well.