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I have at least two to three very healthy Centennial plants that I will ultimately have to dig out and discard very soon. I live in the Red Bank NJ area and would prefer these go to a good home. I can wait about 1-2 more weeks before I have to remove permanently. PM me if you're interested.

I have a Frigidaire freezer and my electronic control panel failed rendering the chamber useless. Apparently this is very common and happens around the 2 yr mark. Instead of paying for a service or considering to buy a new one, I found the electrical wiring diagram on the back of the freezer...

I like your approach. Is that from a crab pot to some other fryer cooker? Also how do you suspend it in your Keggle?

I fermented at 52 degrees then layered down to 32 for three weeks. This would have been a great beer to be able to dump trub from.

I just finished a 15 gallon ferment in a sanke and I went the airlock route for the first three days then installed my pressure rig. It was a pilsner in budvar yeast and it was a violent fermentation. Finished product came out great and is currently in the kegerator.

IMO- this is temperature related. Ester production occurs in the higher temp range of brewing. I would suggest finding the coolest spot in your home if you don't have space to Putin a freezer or some other form of temp control. For example Rogue pacman is temp controlled ferm at 63 deg. Now...

It was by far this best quote I could think of at the moment, plus I was drunk and on pain meds :rockin:

AG definitely takes longer than extract. There's no argument on that point. Thing is you can't build complex worts with grain steeps and extract. It doesn't mean you can't make great beer, but not, wait for it ..."legendary" beer.

Agreed. Leave it be.

And the thread goes sideways..... I prefer AG but to each their own

I also found that extract beers tend to be thinner with less mouthfeel than AG. Ultimately I made the move to AG as soon as I had the space to support both the gear and the ancillary equipment for kegging. Moving to lagers also requires some better temperature control as well. When I share...

F to the N to the A Yes!

Can you take a picture of your manifold? It is possible that you are getting compacted or maybe your manifold doesn't drain fast enough to keep up with your pump. I doubt you are losing prime rather you are likely starving your pump.

Question for those who start with an airlock and then pressure up. I'm doing about 14.75gallon in a sanke and I'm about two days into primary with a good burp going on budjevic lager yeast. I'm not sure how long I should keep it on the airlock until I switch over to my sounding valve. I'm...

This is an interesting topic. My last two, a schwarzbier with bavarian lager and an IPA both finished a few points higher than the target FG, lending to a slightly sweeter than desired beer. Over time, the conditioned beer lost some of it's sweetness but the FG was definitely .02-.03 higher...

Boost the ferment able with corn sugar if you want to dry it our otherwise use more malt. Simpsons dark crystal 75l is a great addition to any dark beer in small quantities. Gives a nice caramel addition. I agree on the carafa. Take a look at jamil's strong porter recipe for thoughts starters...

Harvested yeast starters for me take longer to take off. Give it time and I'm sure you'll be fine.

I use the ez water calculator and I add my salts in the mash and then I add my bk salts I the boil. My water is pretty soft but I don't adjust my HLT water outside of a chlorine filter on my house line. In fact I am able to make pale ales w/o additions. What's your water profile from your house?

What hop varietal did you use? A good friend of mine and brewer in England is allergic to hops that are high in AA's. Post your water xls and your additions, recipe, etc so we can help you get back to brewin your own beer.

It sounds like your starter was big enough and the yeast were still active. Did you oxygenate your wort with O2? I also pitch my starter into the wort at or around 52-55 and then set my temp for the lager chamber at 49. The key ingredient that IMO gets fermentation moving is O2. I would say...