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re: Homebrewing: In-Process Thread
Posted on 6/30/13 at 10:05 pm to SLafourche07
Posted on 6/30/13 at 10:05 pm to SLafourche07
Throw a wet t shirt around it and keep it moist. That should buy you a degree or two.
0
Posted on 7/1/13 at 9:26 am to SLafourche07
quote:
It's in my outdoor kitchen (now brewery ). I have the AC on about 66 right now. I tried blocking out all the windows with those automobile solar shields. It's just so hot I'm not sure what else to do to get it down.
Any tips?
1) Make sure your fermenter is not exposed to any light. Wrap it in a towel or blanket or put it in a closet.
2) Make a swamp cooler. When i first started i bought an igloo cube ice chest and cut a hole in the top of the lid. You don't really need to cut a hole though. Fill the ice chest 1/3 of the way up with cold water. Place your fermenter in the ice chest with the water. Remember the fermenter will displace the water, so don't fill it up too much.
Take about 2-3 frozen water bottles filled with water and alternate every other day. Just try to maintain the right temperature you want. You'll be able to figure it out, and adjust it to your liking.
Posted on 7/1/13 at 9:29 am to BugAC
The fiance' and I brewed a light IPA Saturday night... got a new digital thermometer for the strike and sparge water and ended up 84.4% efficiency on the mash.
It's supposed to be a Pliny hop profile on a light-bodied 4.7% IPA, but I think we'll be closer to 5%.
It's supposed to be a Pliny hop profile on a light-bodied 4.7% IPA, but I think we'll be closer to 5%.
Posted on 7/1/13 at 9:33 am to BugAC
quote:
1) Make sure your fermenter is not exposed to any light. Wrap it in a towel or blanket or put it in a closet. 2) Make a swamp cooler. When i first started i bought an igloo cube ice chest and cut a hole in the top of the lid. You don't really need to cut a hole though. Fill the ice chest 1/3 of the way up with cold water. Place your fermenter in the ice chest with the water. Remember the fermenter will displace the water, so don't fill it up too much.
Take about 2-3 frozen water bottles filled with water and alternate every other day. Just try to maintain the right temperature you want. You'll be able to figure it out, and adjust it to your liking.
This, or you can go even more low tech, if you don't want to tie up an ice chest. Do same with a big plastic storage bin. It isn't insulated like a cooler but you can put a much greater volume of water in it. You can also point a fan at the wet tshirt to increase the rate of evaporation.
Posted on 7/1/13 at 9:43 am to LSUBoo
quote:
got a new digital thermometer for the strike and sparge water and ended up 84.4% efficiency on the mash.
I Love my digital ones. Had to use a cheapo analog one with tiny tiny numbers one time and absolutely hated it.
Posted on 7/1/13 at 9:55 am to LSUBoo
what kind of thermometer did you get? I have been using my grilling thermometer, but something is very wrong with it and I can't figure out why it is not reading properly
Posted on 7/1/13 at 10:02 am to LoneStarTiger
quote:
what kind of thermometer did you get? I have been using my grilling thermometer, but something is very wrong with it and I can't figure out why it is not reading properly
LINK
This is the one I have and I'm happy with it.
Posted on 7/1/13 at 10:05 am to LoneStarTiger
quote:
what kind of thermometer did you get? I have been using my grilling thermometer, but something is very wrong with it and I can't figure out why it is not reading properly
I got this one: LINK
Everything I've read says to avoid dropping the probe into the water, but it's easy to avoid that with a clip. It has an alarm on it so I can set where I want the strike water to be and it'll beep at me when it's ready. Pretty nice.
Posted on 7/1/13 at 10:11 am to LSUBoo
quote:
I got this one: LINK
I like that style. I just like that mine can be calibrated.
Posted on 7/1/13 at 10:25 am to LSUBoo
quote:
Everything I've read says to avoid dropping the probe into the water
that may be where my problem is. I have a similar style and I submerged the probe several times.
Posted on 7/1/13 at 11:18 am to LoneStarTiger
quote:
that may be where my problem is. I have a similar style and I submerged the probe several times.
Yeah, I think you're supposed to play Just The Tip.
Posted on 7/1/13 at 11:24 am to BMoney
quote:
Yeah, I think you're supposed to play Just The Tip.
Posted on 7/1/13 at 11:25 am to s14suspense
quote:
I just like that mine can be calibrated.
I needed a new one, so I just bought the one you have,.
Posted on 7/1/13 at 12:00 pm to Fratastic423
quote:
I needed a new one, so I just bought the one you have,.
It's pretty good. I'm sure the more expensive ones are pretty legit but it's a good little thermometer so far.
Posted on 7/1/13 at 8:06 pm to s14suspense
Well, came home and checked on the batch and the bucket of leftover sanitizer I had my blowout tube in had bubbled up and overflowed. Quite the mess on the floor. Solved that issue though, and we are stiff fermenting away
Posted on 7/1/13 at 8:33 pm to LoneStarTiger
quote:
Well, came home and checked on the batch and the bucket of leftover sanitizer I had my blowout tube in had bubbled up and overflowed. Quite the mess on the floor. Solved that issue though, and we are stiff fermenting away
The sanitizer overflowed or krausen came through and overflowed that?
Either way it sounds like you've got a rocking fermentation going on.
Posted on 7/1/13 at 8:38 pm to s14suspense
Yes and yes. The starsan foamed up, as starsan does, and a lot of krausen came through the tube also. It would come through in a clump, and once it go to the end of the tube it blew out pretty violently. Was kinda cool to watch. Not fun to clean up though
At this rate this stuff will be fermented out in 5 days or so
At this rate this stuff will be fermented out in 5 days or so
Posted on 7/1/13 at 8:56 pm to LoneStarTiger
I got tired of cleaning up blow-off disasters. Two was one too many for me.
LINK
LINK
This post was edited on 7/1/13 at 8:58 pm
Posted on 7/1/13 at 9:01 pm to BottomlandBrew
Didn't know it helps with krausen. Also interesting that it increases the bitterness of your beer. Do you plan ahead for that?
Posted on 7/1/13 at 9:08 pm to LoneStarTiger
That link was actually the first I heard of that. I don't brew many beers over 30 ibu, so I guess 10% isn't too much. Then again, my bitterness is already a guessing game with my no-chill. I've been meaning too send a beer off to get tested to see what actual ibu is vs. calculated ibu.
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