Recent content by -Fusion

Is this still available and what side of town are you located in?

Still available?

Still available?

I am 100% comfortable with wiring. I was looking at the Higher Gravity system and that actually looked promising. It appears that circulating may be unnecessary so thats where my research has left off at.

Looks like I want to set up some type of BIAB 5gal electric kettle setup. So now my search begins!

I found a LHBS that has dirt cheap prices. They are not super organized or overly friendly.... But honestly none of the stores I have visited are super friendly. Online I find brew international.com to be the cheapest.

So I have pretty much jumped into this hobby and in theist two months I'm about $2800 deep :rockin: I have brewed a few batches and am still developing my methods and technical ability. I would like to move away from my gas stove top brewing to electric. I live in Portland Oregon where it rains...

Great responses! I tossed my carbon of Nut Brown into the fridge and will watch it for the next few days. Since it's a dark beer I'm not going to gelatin it.

I have the ability to cold crash in a fridge or I could use gelatin. I would like to minimize rackings and I do have the ability to keg using cornys. I'm stuck trying to figure out the advantages to secondary vs cold crash vs gelatin.

No. I have reevaluated and I am going to leave it in the primary for 2 more weeks. I checked and it's still going so I don't want to disturb fermentation. In two weeks I will cold crash and rack to my keg.

Today is transfer to secindary day. I am going straight to a corny keg @ 10psi

Just discovered my brand new legging system has 3 leaks. I'm fed up with this entire purchase. My perlicks won't go on the tower and all three air lines leak at the little clamps. I will be contacting the company I purchased it from and requesting a return. I'm sure that will just turn into a mess.

This is where I get confused about temps. Ambient temp I can set at 69. Doesnt the cider run a little hotter due to the fermentation?

Mine tasted like puke. Maybe it wasnt oxidation. But it sure went from being ok to horrible in 2 weeks.

What temp do you guys keep the original recipe to? My house is usually around 65-69, will that fluctuation be ok?