Don't have the space or I'd probably go for a cheap fridge and an STC-1000. Right now it's about 75-78 or so in my apartment most of the time so I'm brewing a Saison without any temp control. I do have an Igloo cube cooler I'm planning on using as a swamp cooler for next batch and just...
Hello everyone. I'm a new brewer originally from Kentucky but I relocated to San Antonio about 6 months ago.
Brewed my first batch last weekend after having read books and forums for the past few years but never taking the plunge. Now I've got a Saison in the fermenter and I'm itching...
Glad to hear it. I got a bit distracted and let my pressure canner sit for longer than it needed too (like a couple hours longer) when the pressure was coming down before I taped up the slants. Was worried something had creeped in there.
Made my first batch of slants on Saturday. They set faster than I was expecting, I think I'll use less agar next time. One thing I'm concerned about though is that there is some sediment in the bottom of nearly every vial. Is this normal or did they pick up some kind of infection before they set?