Recent content by mclight

Has anyone use salt in their recipe,, :mug:

Thank you for the information and a starting point.

Am looking to take my beer to the next step. STEP 1 I now have my fridge set up as my fermenting chamber to control temp. STEP 2 have my keggle, boil and HTL ready. I will be purchasing my pump and rims tube within the week. What i do need help with is the controller for pump and RIMS...

I like to take two if you ship 92805. Thanks

thank you great just in time just getting ready to do my first starter. will follow you instructions. thanks again

Thank you I new their had to be a name for it. Popular malts for SMaSH include Maris Otter, Pilsner, Pale Malts and Munich Malts.

Am thinking single gain. i want to understand what the hop bitterness, aroma, and flavor it bring.

Hello all I to do single hop batches, to see what I like and don't like. am not sure in the grain bill to use. and ideas al a grain bill. thanks

Hello am looking to make a stout the recipe is two different yeast. am new at making starters for yeast. reciept calling for Irish Ale Yeast WLP004 and SafAle English Ale s-04. can i make one starter with both. or do i do one at a time. Chocolate-Cherry Stout

quick question would this tool be good to use my refrigerator to control temp for ferment, am getting a little lost on the heating side of things would i put a heating wrap around the carboy will in the fridge. that plugs into the controller. so heating wrap and fridge plug into the...

Thank you for the INFO, some yeast really need to hold temp. that am learning. you make it look so simple. once again thank you

For sure i will share what I happens good or bad, so we all can learn some thing right. my temp is at 82 and fermentation has started again so am feeling a little better. we will have to wait and see what the out come is, will advise. i would also like to say thanks to this site for having...

Thank you for the input that is what am doing now and is working. i also under pitch in yeast so that did not help things out. once again thanks for the input i still have hope.

Thank you for the input, I started to warm the carboy up, looks like we have lift off and some activity, we are at 80 deg and going to try to hold at 80. any thoughts would like to here them. thanks

mash temp was in control +- 4 deg, Yes i used WY 3724, and my temp is at 78, I was thinking about warming it up a little, yes I did read that as well. first two strong fermentation.