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| bio | website | |
|---|---|---|
| location | ||
| age | 27 | |
| visits | member for | 2 years, 5 months |
| seen | Mar 30 at 22:37 | |
| stats | profile views | 12 |
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Mar 30 |
awarded | Popular Question |
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Jan 25 |
awarded | Popular Question |
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Dec 1 |
awarded | Yearling |
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Oct 9 |
accepted | Can I rescue a batch that may not have had enough water at its start? |
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Oct 9 |
accepted | What is the danger zone for overcarbonating and making bottle bombs? |
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Apr 2 |
awarded | Popular Question |
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Dec 1 |
awarded | Yearling |
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Nov 30 |
comment |
How can I permanently mark my carboys? yep, the outside gets cleaned too--there's usually dust and some dried on wort |
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Nov 28 |
comment |
What's a good small-batch fermentation vessel? Sure you could--there's two small notches in the "keg" that prevent it from sealing. Fill the notches, add a rubber gasket to the lid, and install an airlock. IMO it's not necessary, but it wouldn't be much effort if you really wanted it. |
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Nov 28 |
answered | Does anybody know about Chemipro Acid? |
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Nov 28 |
accepted | How can I permanently mark my carboys? |
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Nov 24 |
awarded | Revival |
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Nov 23 |
accepted | What are the steps in recapping overcarbonated beer? |
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Nov 23 |
answered | What are the steps in recapping overcarbonated beer? |
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Nov 23 |
asked | How can I permanently mark my carboys? |
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Nov 21 |
comment |
What's a good small-batch fermentation vessel? @Ell and you could modify the Mr Beer fermenter to use an airlock. Personally I just place the whole kit inside a medium-sized cooler; which allows you to keep all light out and cool the fermenter using 20oz bottles of frozen water. It's quite effective. |
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Nov 21 |
comment |
What's a good small-batch fermentation vessel? Mr Beer's fermenter has worked well for me--it's not ideal but I've never had an infected batch. It's approximately 2.5 gallons and has a spout which you can bottle from directly. Overall it's a decent, inexpensive option--however I use my 3 gallon carboys much more often. |
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Nov 21 |
comment |
Homebrewing and Arduino It seems one very useful sensor would be a specific-gravity sensor. Googling turns up several prototypes, but I couldn't find any commercially available solutions. Being able to remotely track the gravity would allow early intervention of stuck fermentation, and also allow comparisons of fermentation rates between different batches of the same recipes. |
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Nov 20 |
comment |
Can I rescue a batch that may not have had enough water at its start? Good tip, I just checked it and have it warmed to 70 with perhaps a very slow bit of airlock activity. I'll restir it now that it's warm. |
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Nov 20 |
comment |
Can I rescue a batch that may not have had enough water at its start? I just updated the question to saw where this thought came from; however I think it's just a stuck fermentation with a highly flocculant yeast. I've stirred the cake and raised the temperature to 70 to try and restart it |
