Recent content by jacobitti

Thanks for the info! I have a seed mat that I'll try...

I just ordered this yeast and just started to think about the temps and realized that I cant really keep the temps up in the 80's and above. low to mid 70's at best. Should I still use or table until the summer?

Thank you, the calculator is a real help!

I have a recipe that is asking for 250B cells of Wyeast#3711. I wanted to see how many packs I need for both a non-starter and a 1L starter. Any and all help will be greatly appreciated! Thanks!!!

Yes I know there are umpteenmillion posts on weather or not to secondary. Looks to me like only if you are going to add some fruit or wood etc. I brewed a milk stout almost 3 weeks ago. I want to add in some additional vanilla beans and coffee to the mix. I'm thinking I can do this without...

So, I'm going to pitch another package of 05 this weekend just to see what happens. If I get some action, I'll let it ride and bottle for Christmas.

Thanks, never thought about the yeast part.....

OK, so I started an Irish Red for this past St Patrick's Day and never got around to bottling it. The beer has been kept at around 70 degrees in a capped car buoy since March. Never open the top since I transferred it to the secondary. Is the beer still OK to drink/bottle/keg, or do I need to...

Finally got the go ahead for the beer shed. I want to install a triple tap kegerator and wanted to know if it is possible to run two standard taps with CO2 and then a third with nitrogen. I understand that there will need to be two separate tanks but are there any other pitfalls that I need to...

Thanks! Just needed a bit of handholding there before I rack the ale onto the peaches.....Hoping for a good batch...

I am trying a peach Ale and now need to secondary the ale with the peaches. Can I use frozen peaches right out of the bag or do I need to sanitize the fruit in some way first?

I'm wanting to install a 2 tap kegerator under a cabinet but don't really have the $$$ for the bottom vent units. I was thinking about a custom build that would give me the counter and then build out vented doors in front of a standalone unit. It would have air space around the unit and I'm...

Yes, any and all help will be greatly appreciated!

Thank you for all of the input, I am grateful for all of the information here. Brewing this weekend and will report back in a few weeks on how it turns out. I did just rack over a Hibiscus Saison this past weekend to the secondary and will dry hop on Saturday for 7 days, then bottle next...

So this is the process: 1. Sanitize everything, and keep bucket full of sanitizer and drop everything in after each use. 2. Filtered water into HLT 3. Mash 152 degrees, after 75 mins 148 4. Boil, 60 mins 5. Chill to 72(ish) degrees 6. transfer to glass carboy 7. Pitch yeast rehydrated WLP004...