Recent content by NobleSavage

Until switching to an all in one system this year, I was using an Avantco 1800 watt for 2.5 gallon batches for a number of years. I really liked it for brewing and found a ton of extra uses for it (having an extra burner for parties, holidays, cookouts, etc is very useful and helps justify the...

I brewed a dry stout over the summer with Omega HotHead that turned out very good. Fermented uncontrolled at room temp (ambient in mid 70's) for 10 days, cold crashed, kegged and was drinking 17 days from brew day. I easily could have been drinking this 2 weeks after brew day. For a 2.5 gallon...

I usually put my dry hops in draw string nylon mesh bags or stainless steel mesh tubes. The bags are easy to shove in a carboy or just toss in wide mouth fermenter and you can put marbles in them to weight them down (although I skip weighing then down). I typically grab one or two every time...

Hi All, has anyone carried or lifted a full foundry? My brew room is in the basement, but I'ld like to brew upstairs tonight while having movie night with my kids. I'll have to take the foundry down to my brew room to hook up the chiller. I'm not worried about managing the weight (its only a...

It is really simple... all you need is a mylar balloon, tape and a three piece airlock. Cut the side of the airlock off (quick work with Dremel tool) and then cut the plastic valve off the neck of the mylar ballon. Finally insert the center post of the airlock into the opening in the balloon...

Yup, put them in the warmest corner of your house for 2 weeks (but lets be honest, you're going to start checking them in a week).

Your basement temp is pretty good for fermentation. To help mitigate the temperature fluctuations in your wort, you could use a swamp cooler (as long as your fermentor doesn't have a spigot). If you have a cooler or large container that will fit your fermentor fill it with water and let it...

I'd like a code for one as well. thanks!

Most of what I brew is under 1.060 (and usually way under) so my grain to glass time is generally pretty quick. If I am brewing an NEIPA, my session IPA or my wheat beer, I usually keg just before the 2 week mark and start sampling a few days later. Most of the time carbonation is close after...

Dumping the yeast/trub during fermentation will not make much of a difference with beer clarity if you are not cold crashing and waiting a while or cold crashing and using gelatin. What works for one brewer might not work for the next, but after 20 years of brewing I've settled on 2.5 gallon...

What SG did the kit say to expect? If it was an extract batch you might not have mixed it well enough before taking the SG and picked up a sample with a high concentration of extract. But that should 'even out' during fermentation and not actually end up with higher ABV. Is your volume...

121 gallons + 2.5 gallons NEIPA + 2.5 gallons pumpkin ale = 126 gallons

I'm interested in the sous vide if still available, thanks!

I'm in!

7253 gallons + 2.5 gallons NEIPA = 7255.5 gallons