Recent content by runningfarmer

Are most people using room temps to fermentate? I have a chest freezer and can hold +OR - one degree.I feel this is a lot to give up to unmanaged temperatures. The only way I can use this fermenter is to put a collar on my chest freezer.

How are you controling the fermention for the heat side? I have the plastic heat raps but I did'nt know if they would melt the tank. I seen the ones above and its more money then I want to spend.

Mangrove Jack m44 is a slow starter but keep reusing it and its a monster. Very clean and fast. Keep it 64 to 68 and works fine

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Yup, go for the citra in dry hop. My house IPA started off as the Northern Brewer Dead Ringer kit (which is basically the same as your two hearted clone, though AG). Several iterations have resulted in my go-to IPA recipe. One of the first changes I made was to add citra in the dry hop. Gives a...

You have not dug in far enough.At a local brewery they fought it and and found steam vent would collect and run moisture back in. Once cleaned problem solved.Take it a part piece by piece till find crap in valve or something

m44 is very slow starting but once you use is very clean quick yeast as yeast cake and is my go to yeast. Stouts, pales And IPAs

This a old thread and made a close recipe to this 1/2 lbs. of crystal 45 belgium and flaked barley it came out amazing. 10lbs. Marris Otter and hops were Magnum .8 at 45 min. Perel .8 at 20 min and Cascade 2 oz. at 2 min Very close clone and side by side was tasty treat that this was fresher

Briess two row is always off or low on ph but when I use Maris Otter its always spot on

This mothers milk. I have made this probably 10 times. I have used S-04 and switched to 1318 yeast with brun-water pale ale water. Its a little harshat first but like it blends in 4 or 5 weeks to perfect

That yeast needs a little rocking to keep going.

Please read this blog http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html he is spot on

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Made you're recipe and used Laven d47 and local honey and pasteurized apple juice with no preserves. og was 1.125 and has stoped after three weeks at 1.080 or 14 brix. Is it done? thanks

How was IPA? Looking at the hops you used for a northeast IPA. Love 1318 for my favorite yeast. Thanks