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Chest out this wyeast link, they look to have some pretty guide guidance on pitch rate and what you can do with their products. http://www.wyeastlab.com/hb_pitchrates.cfm

I think the answer here would be yes, your freezer won't work well, because the fridge freezer combo runs off the same power cord. The inkbird will cutoff power based upon the temp of the prob, which will be around fermentation temps.

I had a packof Wyeast 1028 that inflated pretty well and pitched it into some 1.046 Wort on this past friday evening. (Aerated for a couple mins with pure O2 and diffusion stone). It took 36 hours to show Krausen. It was going pretty good for about 48 hours and the Krausen dropped. I am...

No, I don't like to open the fermentator until I am confident fermentation is complete. I had a couple infected batches in the past that made me paranoid ha.

I am brewing a somewhat high gravity pumpkin ale 1.070, with 2 packs of safale us-05. It was fermenting strong for 5 days or so and the krausen dropped by day 7. I raised the temp from 65 to 66 degrees (temp controlled chest freezer setup) and this morning i heard some bubbling in the blow off...

I did my first fruit beer by taking a kit for a blonde ale, let it complete primary fermentation and after a total of 8 days from brew day adding a can of Vintner's Harvest Fruit Puree - Blueberry and 3 additional lbs of thawed bagged frozen blueberries from the grocery store. It's been about...

Was shopping around online and noticed austin homebrew does not carry crystal 60l. But they have english crystal 60-75...? These have got to be different right? Is english crystal different than american? Even with similar color? Thanks!

Update: I think I have come to the conclusion that both batches were slightly infected. Both have an unpleasant sourish taste to them, and don't really taste like beer. I measured the gravity of one of the caribou slobbers after letting it sit to let out the Co2 and it was slightly less than...

Found some bottled spring water in my local grocery store that has a water breakdown on the label. Looking for feedback if this will work for general brewing or if I should look into additives. See attached Picture. Thanks!! My first two brews had a noticeable acidic/metallic taste and I am...

Found some bottled spring water in my local grocery store that has a water breakdown on the label. Looking for feedback if this will work for general brewing or if I should look into additives. See attached Picture. Thanks!! My first two brews had a noticeable acidic/metallic taste and I am...

It just does not taste like actual metal in the beer, i've tasted water high in iron and its pretty obvious theres metal in there. This just has that same senstation. I'm definately going to be extra thorough on sanitation, and going to try a different water source. Anyone have tips on...

strait from the tap, city water. Yea is sorta cloudy

I followed the directions for dilution. I just mean I made sure everything was soaked rinse, sprayed down with star san. It doesnt taste metallic like water that is heavy with iron, It taste more sour. I saw someone say like touching a 9v battery with your tongue, which I think is close.

ugh no fun, I have a feeling thats where my first one is going. The second batch I still have hope for. I'm just concerned because I really don't know what to change except for being extra thorough with cleaning and sanitizing. I guess this next time around I will buy my grain from...

Definatey used star-san as the last rinse, though the first batch's bottles did get washed heavily with oxyclean, as they were used bottles Second batch was all brand new bottles only rinsed them out and ran them through a rinse cycle in the dish washer. (then did a star-san rinse prior to...

star-san, liberally

un-conditioned spring water and I'm using an all stainless brew kettle.

It's definitely similar to tasting a penny, that sort of sour taste, you could say its similar to green apple, I don't get any pear. It's a sharp sorta taste and it makes my tongue water. Fermentation temps were mentioned above, used a chest freezer with temperature controller set to 65, 1...

Hey everyone, My first two batches are in bottles. My first batch was AG northern brewers smashing pumkin with 3-4lbs of butternut squash and canned pumpkin added in the mash. -Fermented 3 weeks in primary at 65 then bottled. -Yeast was safale US-05 My second batch was AG nothern brewers...

Meaning you don't like pumpkin beer so of course it taste bad lol? I figured once fermented, the chance of infection would be slim. That said I was pretty anal about santizer and liberal with the star san.