Recent content by aaron4osu

So I went with the swamp cooler.. Question... since I have a plastic bucket fermenter, and not a glass carboy like a lot of the setups I've seen, how much warmer do you think it is inside the fermenter. In other words... if my target ferment temp is between 64-75° what should I keep the water...

thanks for all the tips. The "swamp cooler" seems like a good solution. I usually work from home and it shouldn't be much of an issue to throw some ice bottles in every once in a while. I've been keeping my eye out for used fridges as well.

I was looking to brew a hefeweizen but I'm Florida and my house is about 80 degrees during the day and 74 degrees at night. I was thinking about something this this True Brew BAVARIAN HEFEWEIZEN EXTRACT KIT . It comes with Fermentis SafBrew WB-06 which states the ideal temp is between 64-75°...

great thanks!

I just got a new beer tower and it came with 5' 3/16" lines. With my set up I've got long lines to deal with the higher pressure I like with my kombucha and hard seltzers. I want to find a way to connect the fittings that come with the tap to my longer beer lines once they are already inside...

Can someone help me calculate the percentage of alcohol? Originally batch #1 went from 1.06 down to 1.002 ~7.61% abv I racked it into secondary today. It was pretty sour tasting so I added enough sugar to make it taste slightly sweet figuring it would dry out a bit while fermenting in...

Alright... I took some gravity reading today and they both have surprisingly fermented out to the same final gravity. batch #1 went from 1.06 down to 1.002 ~7.61% abv batch #2 went from 1.068 down to 1.003 ~ 8.53% abv Batch #1 was really sour when I tasted it. I added about a teaspoon of corn...

Is there a reason not to bottle the batch made from fresh apple cider now after 3 three weeks of fermenting?

Is it necessary to move to a secondary for batch #1 with all fresh cider and no extra sugar?

I have two batches of cider going. One is from fresh cider and the other is a mixture of fresh cider and grocery store apple juice and corn sugar. I would like some help on how long to let ferment and how to batch prime each for carbonation. batch #1 :Made from: 5 gal fresh apple cider (...

I'm trying to make my first 5 gal batch of cider and need a little help. I've read through a bunch of the threads but i'm still a little cloudy. I called a couple local orchards around Columbus, Ohio and they all seemed to have outsourced their juice pressing. As I'm looking for 100% fresh...

Thanks guys. Revvy i'll keep my nose on the lookout for anything that smells like week old gorilla poop in a diaper left on the side of the road in the heat of summer. what do you guys think about making a starter with the old yeast tonight, and pitch that when i brew on monday. Then use...

I'm prepping for a Monday brew of Bells Two Hearted IPA found here on the forum(recipe below). I'm not sure I will have enough time to make a starter at this point(saturday at the earliest), but i have a second vile of the same yeast that has been in my fridge sealed with a "best used by" date...

thanks guys. it warmed up here in cbus, and I waking up from winter hibernation. It tasted pretty good, so I went ahead and bottled it, except for about 3/4 of a bottle of room temp flat oatmeal brown ale which I'm drinking now. musty say it's surprisingly good.

I brewed an all grain batch of brown ale last November. I got lazy with the cold weather and never bottled or moved to secondary. I haven't opened the fermenter since November. do you think this batch is salvageable, or too much tome on the trub? thanks, Aaaron