Recent content by fishslayer

The screws are under the seal. My wife said that it is never going to be used as a fridge again, so she said why not just run a blade around it and trash it. I did build a small shelf today and put the 5# on that and the 2 do fit now.... with NO room to spare at all. :) I may not bother...

I have a sanyo 4912 that I have been using one keg in for a long time, but I want to put 2 in there now. I think if i cut the door mold off that holds cans and stuff I can gain 2 inches in the fridge. Anyone do this and notice a temp impact? Is there a significant insulation factor of teh...

You are right and it did take off six hours later.

Honesty having troll coming up with a reason to secondary other then I always have. I an going to fry hop this batch for about 5 ish days and am considering just dumping into the primary and then kegging at the end of that time. Is there a reason for or against the secondary ? Brian

Thanks tracer... I think I'll play with this setting until it matches my last 3 batch numbers

No worries... I just can't figure out how it is SO off. It seems to be more off the larger the grain bill. I bet it is the absorption rate...

Got a new one.... 10 gallon batch split into 2 fermenters. !2 hours later one started, one hasn't....

Same batch split in 2 fermenters, starter split, one going already one still in lag time. it has been less then 24 hours so I am not overly worried. the difference is one is a bucket and one is a carboy. Just plain weird..... thoughts of this one? I am thinking of getting another...

So I was making a 10 gallon batch yesterday with a big grain bill. 38 Pounds of grain. THe mash in called for in beersmith 12.8 gallons of water. It seemed pretty thin and I had done this one before and knew that going in. It told be to use 6.69 gallons of sparge water. Now last time...

Update.... Starter looks and smells normal. It knocked the foil off at some point this morning so I sanitized a new piece and am letting it continue to go. Next time something to keep it from foaming so much, but I am always worried about head retention in the finished beer. --BRian

My hands we in and out of the star San as well. I am sure it is fine, just always seem that something needs to happen to freak me out. :) The thermometer itself was sanitized and I took it out with just my fingertips.... Well we will see....

So I was cooling my DME starter and dropped the thermometer when it was at 80. I just reached in and took it out, pitched the yeast and put it on the stir plate. So much for the sterile boil.... --Brian

I am probably worrying for nothing this will not get pitched for 12 more hours. Just used to way more yeast by now. Brian

I have spent an hour obsessing over yeast strains and was now wondering if Windsor would be a closer match. Brew buddy thinks just 2 fresh vials of 0013 to supplement and if we don't end up needing them just fridge them for next time.

So I have a 10 gallon big ipa planned for tonight. 1.1 ish and had my strip plate going at 6pm last night with some saved London ale 0013. I plan to pitch sometime after midnight tonight so 36 hours was the plan. At some point over night it kicked the bar and doesn't really look as if it is...