Recent content by SkuterB

I did all of the above...out of the box, I did a complete cleaning process , even through the counterflow chiller with PBW and then a cycle of water at 155*...they recommend a thorough cleaning before first use...its just a very very slow process

Post Mash, I lifted my grain basket up and to rest. Before beginning my Sparge, i switched my heating element to NORMAL and my temp controller to BOIL....Why is it taking sooooo long to come up to boil temp?

I finished my sparge, however, as soon as I lifted my inner basket up and to rest, for the sparge, I switched my heating element to NORMAL and my control switch to boil, prior to sparge. How long is it going to take to reach my boil? it does not seem to be rising in temp or its rising very...

Looking to make sure I'm not messing up, with any of my mash process....when I fit in the top screen and then put my overflow attachment on the overflow pipe and pushed it down, I felt that it was seated correctly, but when I turned my pump on and began to recirculate, it pushed a little bit of...

Hey, old member back again with questions??? Is anyone out there using The Grainfather? i just purchased the unit and I am doing my first brew today..

@ Yooper...wow, I didn't realize YOUR forum was so particular...chill dude, it was purely accidental....(I don't spend all day on this forum to know the appropriate protocol) @ Rbeckett...thanks for your advice it was much more helpful than the previous post

I posted earlier in a different catagory (Fermentation & Yeast) and then later put it in (Beginners Brew Forum)...Sorry did not realize it was posting twice in same catagory, I thought it would be in separate Forums. However, my question was...will the yeast wake up and ferment when it warms up...

I brewed a favorite recipe of my yesterday, which is a Citra Pale Ale. At the beginning of the boil, I add 1 lb. of Rice Extract (100% fermentable) and 1 lb. of Wildflower Honey. Because of the additional sugars added, I double the yeast content (2-pk of Safale Us-05). As I am from sunny...

too funny drat... but that was shark jumping that Fonzi did and you're right Happy Days just wasn't the same after that...thus promoting the phrase "Jump the Shark".

Thanks to all for your knowledge and help. Where and how do I cold crash my secondary fermentor at 35-40 degrees? It is kind of hard to do when you live in sunny so cal. :) the yeast was a dry yeast from a Brewers Best Kit. My batch in secondary, I used a White Labs liquid Ale yeast...

Thanks to all for your input as to what might be my issue. I really thought I learned the proper technique for decanting my beer into the glass as not to pour any remaining sediment, very slowly and leaving about a 1/2 in. of beer in the bottle. I will have to do more research as to what low...

I had this same problem with my first batch (IPA), and I am experiencing the same problem with this batch as well. This batch (American Pale Ale) has been bottled for now 38 days. Bottled on 2-13-10. I am experiencing a (yeasty) aftertaste. My previous batch, it was suggested to let it age...

Thanks for the response... still unsure as to how all this works as well, but I'm figuring it out too. My beer was only in the fridge cooling about 24 hrs. before I tried it. Secondly , no I probably did not decant the yeast sediment in the bottle when pouring. Upon, your suggestion, I did...

hey , new homebrewer here and I have some questions. First brew was an IPA. Boiling the wort process went flawless, 1 full week in Primary (no more bubbles in airlock), 1 full week in Secondary, bottling day seemed to go flawless also. Two full weeks in bottles before I chilled in fridge...