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Thanks
I just have one question... the only way i have to keep the temp stable is to ferment it in the house I have it in one of those soft coolers zipped up almost all the way. Could this be risking a huge mess?I'm going out of town for a week and I don't want that shit to explode all over my house lol. |
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I once left for a few days and it blew just hard enough to blow all the water out of my air water -lock, and ruined a batch...i dont think you could make too much of a mess tho besides a little spilled brew If you are past the violent stage, you SHOULD be ok....maybe just leave your heater at like 61 ? When are you leaving?? |
Also you could build a bigger fermentaion lock thats more fail proof:
http://www.instructables.com/id/How-...ck-Not-a-ball/ |
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Poured my first glass of dry hopped California Common/ Steam beer.
It is a hopped up version of Anchor Steam. I kept my house at 65 degrees for 3 weeks for this beer to ferment properly. Now I can finally reap the rewards (and turn up the thermostat). I highly recommend dry hopping if you love that flowery aroma. |
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My son just keg'ed his latest beer (Irish Stout) and when I return from this businees trip, I am looking forward to drinking it. Especially out of my christmas gift to him (kegging gear) :thumb:
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http://www.homebrewery.com/beer/beer-kits-ales.shtml (5th one down) |
Man, I need to knock out a few batches. My carboys are out there collecting dust.
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