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re: General home brewing thread: Ask questions and get answers..
Posted on 1/7/13 at 9:42 pm to BottomlandBrew
Posted on 1/7/13 at 9:42 pm to BottomlandBrew
Two days from my first bottling day...much thanks for all the help 
And...I can't understand 1/10th of the lingo used in this thread
And...I can't understand 1/10th of the lingo used in this thread
0
Posted on 1/7/13 at 10:05 pm to Fratastic423
quote:
That seems like an easy way to sour your beer. No?
These days I put the kettle full of wort in the spare fridge. But I used to leave it out at room temp....which in the summer in my brew kitchen is 85-90. Never had a problem. Any nasties that grow over night are boiled out.
Posted on 1/8/13 at 12:49 pm to Zappas Stache
How important is temperature control for fermentation after a beer has been fermenting for over a week?
I have a chamber, but it can only hold one fermenter at a time and I want to brew on Saturday. Would it be OK to just put the fermenter at room temp (about 72 degrees) for the last week. I usually like to let mine ferment for at least two weeks and preferably three weeks.
I have a chamber, but it can only hold one fermenter at a time and I want to brew on Saturday. Would it be OK to just put the fermenter at room temp (about 72 degrees) for the last week. I usually like to let mine ferment for at least two weeks and preferably three weeks.
Posted on 1/8/13 at 12:50 pm to RedHawk
quote:
How important is temperature control for fermentation after a beer has been fermenting for over a week?
I have a chamber, but it can only hold one fermenter at a time and I want to brew on Saturday. Would it be OK to just put the fermenter at room temp (about 72 degrees) for the last week. I usually like to let mine ferment for at least two weeks and preferably three weeks.
IMO, after the first couple of days of violent fermentation temp control doesnt really matter too much anymore. So you should be fine.
Posted on 1/8/13 at 12:59 pm to Fratastic423
quote:
IMO, after the first couple of days of violent fermentation temp control doesnt really matter too much anymore. So you should be fine.
agreed..
Although my "room temp" has been about 63 here recently. Great for my beers.
Posted on 1/8/13 at 1:06 pm to s14suspense
can any of you recommend a temp control for a fermentation freezer/fridge?
also, any of you that have used a freezer or fridge with a temp control for fermentation, have you had/heard of any issues with the compressor or anything else wearing out?
also, any of you that have used a freezer or fridge with a temp control for fermentation, have you had/heard of any issues with the compressor or anything else wearing out?
Posted on 1/8/13 at 1:06 pm to Fratastic423
quote:
IMO, after the first couple of days of violent fermentation temp control doesnt really matter too much anymore. So you should be fine.
Thanks. BTW a 5 cubic foot chest freezer can only hold one fermenter. A 7 cubic foot chest freezer can hold two. I found a cheap 5 cubic foot one for $50 on craigslist and it works great, but like I said can only one fermenter.
Posted on 1/8/13 at 1:11 pm to LoneStarTiger
Posted on 1/8/13 at 1:15 pm to s14suspense
thanks
Posted on 1/8/13 at 1:16 pm to s14suspense
quote:
LINK
Yes, get that one. I have that one and I also have this one. The digital one is worth the few bucks more. The analog one has a metal wire coming from the probe that is a pain and always seems to get caught on things and the digital one has programming options other than temperature set point.
Posted on 1/8/13 at 1:17 pm to LoneStarTiger
quote:
also, any of you that have used a freezer or fridge with a temp control for fermentation, have you had/heard of any issues with the compressor or anything else wearing out?
I haven't had a problem in two plus years, but get the controller that s14 linked as you can set it to not come on as much, which will add time to your compressor's life. I set mine to never come on within 12 minutes of shutting off.
Posted on 1/9/13 at 1:24 pm to RedHawk
I have a Mr Beer kit that has a big booster bag; basically corn syrup solids.
When do I add it during the process?
When do I add it during the process?
Posted on 1/9/13 at 1:30 pm to LSUAlum2001
best time would be during the boil, almost at the end. I would avoid that, it will dry the beer out too much in my opinion.
Posted on 1/9/13 at 1:33 pm to Fratastic423
Aight. I added it at the end of the boil but one small piece would not mix. It's hanging out on the bottom of my 2 gal jug.
I'm sure it'll slowly mix in over time.
I'm sure it'll slowly mix in over time.
Posted on 1/9/13 at 1:35 pm to LSUAlum2001
Also: how easy would it be to drill glass and add a spigot for ease of bottling?
I'll add it about a 1/2" off the bottom..
I'll add it about a 1/2" off the bottom..
Posted on 1/9/13 at 2:01 pm to LSUAlum2001
quote:
Also: how easy would it be to drill glass and add a spigot for ease of bottling?
I'll add it about a 1/2" off the bottom..
buy a $3 bucket from Home Depot and a $3 valve from a brewer's supply place and make a bottling bucket
This post was edited on 1/9/13 at 2:33 pm
Posted on 1/9/13 at 2:13 pm to LSUAlum2001
quote:
Also: how easy would it be to drill glass and add a spigot for ease of bottling?
I don't think that's really possible at all.
Posted on 1/9/13 at 2:18 pm to LSUAlum2001
quote:
how easy would it be to drill glass and add a spigot for ease of bottling?
Not real easy. I worked at a glass company for 12 years. You're going to need a special drill, special bit, coolant, and some luck.
Posted on 1/9/13 at 2:21 pm to BottomlandBrew
My brother in law worked for Louisiana Glass for 16 years. He just left the company last month to start his own co.
I'm sure he can help me out..
I'm sure he can help me out..
Posted on 1/9/13 at 2:28 pm to LSUAlum2001
Well there you go. 
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