Recent content by Semco

I’m about ready to crash my pressure fermented lager. Used WLP925, using a unitank conical. Here’s a couple of questions. If I crash it I calculate the temp drop I’ll loose about 1-2PSI, but to add gelatin to clarify I’ll need to release pressure. Will that make a frothy mess? Next when I...

Curious how it turned out I’m planning the same thing shortly.

I just bought an SS brewtech fermenter with the temp control pump. I have a 10 gal cooler which I can use with ice, but I’m wondering if I can just use the ice box of my kegerator to chill glycol. The space in there is about 12”x21”x15” I figure I can get 5–7 gal container in there and fill...

Turned out great thanks all

There’s a lot of ways you can do this but here’s how I do it (when I’m doing it back of the napkin and not with software). You have a target gravity, in your case 1.067, so your “points” are 67 for 7 gal. Now you estimated 70% efficiency so 67 / 0.7 = 95.7 lets say 96 points. Now you have 7...

Heating off, you can add after that. The idea is that you’re minimizing isomerization and IBU addition while maximizing the aroma of the hops from the actual oils. I’m sure there will be temp decay but I doubt it’ll be significant since you’re going for aroma and not IBU’s. The higher the temp...

Sounds good thanks all

So I’m using gelatin fining for the first time this week. I have some plain “Knox” gelatin from the grocery store. I’ve seen about 8000 different postings on using gelatin finings but the dosage amounts vary widely. Wondering what guys are using usually, I’ve seen as much as one Table spoon...

Nice. I have a temp controlled fridge for serving, lagers. I have the same temp controller you have hooked up to a space heater in a small room. But I think for about $30 I can get a thermowell and a heating pad to place the beer on. Or I can get the cronical I’ve been lusting after and hope...

Love to see it. I’ve seen heating pads hooked up to a thermowell which I may do next but i need an excuse for a chronical...

Grain bill was 23# Pilsner and 1.5# Munich light. I think I just needed time and a little heat. Thanks!

UPDATE: So I raised the room to 72, holding 71ish. I have a temp controller plugged into a space heater in a small 10x6 room in the garage. Bubbling again happily after a rousing. We’re down to 1.013 and still plugging along. Well above 80%. Thanks for all the support. Phew.

I need to get a better temp regulator, I may pop for a new fermenter here shortly...

I’ve used this strategy with saison yeast, and higher heat.

So I tossed a Belgian trippel into the fermenter last week SG 1.089, I have a rims system and did 50min at 145F and 10 min at 158F, trying to get it reasonably dry. Yesterday almost all airlock activity ceased, and I took a sample, at 1.025, so about 70%. (All taken with same hydrometer) I’m...