Search results

I've got the tub with water and ice bottles now but I've also read that beer likes to ferment best at a steady temp. I work in the restaurant industry so will only be able to change out the ice twice a day. I'm worried that the temps will fluctuate more than I want. Thoughts?

This may be a dumb question but where does the fermometer go? Inside or outside the bucket? If it goes inside, how do you read it? If outside, is it accurate? Again, sorry for all the newbie questions but just trying to learn!

OK, I took a big plastic storage container and filled it 1/4 full with water. It's up to the two gallon mark now and I'm freezing water bottles now. Heading to get a few bags of ice to start the cooling process.

Can't remember the correct term (still learning) but it was a premixed grain bag but I added syrup and then hops three times throughout the boil. I added tap water to make the 5 gallons. I'm not sure this batch will ever get to 60 degrees as it was at 72 when I put the yeast in. The house...

Just finished brewing Buxom Blonde Ale from DeFalcos in Houston, TX. The recipe states that my initial specific gravity should be about 1.052. I'm at about 1.042 on my initial reading (80 degrees, yeast not added, still cooling wort). Is this an issue?

Simple question, should I cover my pot while I boil my wort?? Will that help "trap" additional aromas and flavors or will that cause other issues with boil over? Thanks in advance, long time reader, first time poster. Steeping my grains as we speak!