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Ok, thanks for the suggestions. When I add the sugar, should I just throw it in or should I purge with CO2 and stir up the carboy to get it in suspension?

This is my first Saison. Started at 1.057 on the 18th with Wyeast 3724, it's down to 1.015 today, sitting at 90 degrees. I'm wondering if I should just let it go slowly, or throw in Wyeast 3711. I still have not added the 1 pound of cane sugar. Any suggestions?

Hey guys, my buddy is building me a temperature controller for my fermentation chamber (freezer), and it's pretty slick so far. He wanted to know what features and options he could add to it to make it better. So I wanted to ask you what the perfect temperature controller could do for you? What...

I was using an auto-siphon and a tube connected. I just got a new siphon and tube to isolate that out of the issue. I was not storing the yeast since I was going directly from the carboy, to my mason jars during the wash, and into the new wort. All within a few hours. All sanitized and I...

Yes, I have had other people taste it and they agreed. It's pretty strong. Not sure where the contamination could be coming from. Can you get a contamination in your CO2 lines?

Using Wyeast 1056 with a 2L starter on the first beer. Then washed the yeast and pitched for the second beer. Then washed that one and pitched into the other two that I brewed at the same time. Ferment temp on all 4 beers was 67 degrees. Different starting gravity for each beer, basically...

I continue to have acetaldehyde flavors and aroma in my beers. I am trying to figure out where I am getting this off flavor from. I thought I was racking the beer off the yeast to early, so I let it sit longer and still had the problem. My last two batches, I let sit for 3.5 weeks in the primary...

I have not been able to find any answer on here or by listening to the brewing network. I want to brew an American Pale Ale, then an American Amber Ale, and then an American Brown Ale. All three will use Wyeast 1056 to ferment with. The process I have imagined, would be to cold crash for a...

I have a Robust Porter that has been aging in a wine barrel for a few months. We took a taste of it and it seems to have a lacto infection. It is cloudy, has that lacto flavor, and is a little sour. Is there a way to fix this? Can I throw another bug in and make it a sour? Or should...

I have searched page after page on here and cannot find answers to my questions. I have a used five gallon single malt whiskey barrel that I want to put my Barleywine in to pull out some flavors. I know to ferment out and then transfer to the barrel. 1. Do I cold crash in my carboy first...

I am turning a small 80 square foot closet into a beer cellar. I have insulated the walls and added shelves. I have a portable AC unit that is supposed to cool a 250 square foot room to 61 degrees. I cannot get the closet below 70. I even tried another AC unit and no change. I have the exhaust...

No markings on it. Just a regular sensor. I think I might be able to insulate it and keep it away from the coils to keep it warmer.

Ok, I tested it out and it does remember the setting it was on when unplugged. So I took the AC unit apart and found a sensor going from the circuit board to the front of the coils. I am wondering if I could connect the AC unit to a temp controller unit like the one linked below, replace the AC...

I will test it tonight. I was just assuming it wouldn't remember.

This is the one I got. I don't think taking the thermostat off and connecting an external controller will help. I say that because it would basically turn the unit off and back on when it needs to cool down. Every time it turns off it looses its settings and would not automatically start...

I turned a closet into a beer cellar. Any idea how to get it down to 53 degrees? I got a portable AC unit, but it only goes down to 61.

I am about to convert an interior closet into a beer cellar. I am curious what people think about aging corked beers regarding humidity levels. I have read it does not matter as long as it's not bone dry in the closet. I have also read that you need to keep it at around 60% humidity. I don't...

Well, that 12 gallons is my strike water and mash out water. I could heat one and then the other, but I might as well get it all heated at once and over with. I then just have to get it up to 170 to mash out. So with the one you use blankenship11, can you submerge that one in water? I need it...

Yea, I didn't even think about that. I found a wireless one on amazon. Thanks.

Let me start off with saying I am lazy. It takes about 30 minutes to heat up 12 gallons of water to 166 degrees for mash in water. I want to start the burner and walk away until it reaches the correct temp. Does anyone know of a probe or sensor that has an alarm that will go off when the...