- Thant s why I bought a deep freezer and converted it with after market thermostat to keep it a nice 68 degrees as I do meads ales and lagers (which means IMessage 1 of 27 , Aug 13, 2008View Source
Thant’s why I bought a deep freezer and converted it with after market thermostat to keep it a nice 68 degrees as I do meads ales and lagers (which means I turn down the freezer to 43 Degrees for those)
From: firstname.lastname@example.org [mailto: email@example.com ] On Behalf Of mstehelin
Sent: Wednesday, August 13, 2008 5:53 PM
Subject: [new_distillers] Re: First mash - PLEASE tell me if I have the calculations correct
They sell carbouys at Super Store in the fizzy drink section
--- In new_distillers@ yahoogroups. com, "bbr772" <jreb865@... > wrote:
>"rye_junkie1" <rye_junkie@ >
> The total was just under 5 gallons and contained about 7 lbs. sugar,
> the cornflakes, 2 oz. yeast and about 5 tsp plant food (over a period
> of 5 days).
> There isn't a local brew shop, but do you think a hardware or
> tractor supply store might carry something simimlar?
> Thanks again for all your help.
> --- In new_distillers@ yahoogroups. com,
> wrote:"bbr772" <jreb865@> wrote:
> > --- In new_distillers@ yahoogroups. com,
> > >sporadic
> > > What's the coolest it can be? It's at about 75 right now and
> > > bubbles still slowly swim up. If I'm not transferring it to acarboy,
> > > how do I know it's ready to distill?1.000 or
> > Well Jreb
> > 75 should be fine although I like to see mine a few degrees higher
> > (78-82F). Ferment temp is a tricky thing when you get into it a
> > little deeper. Too cold it dies, Too Hot is dies. But alot can
> > happen in between that you dont want either. The lower the temp (Down
> > to 50F or so) the slower the wash will ferment and the easier it will
> > be for the wash to get infected. The higher the wash temp the faster
> > it will ferment but it stresses the yeast and causes the formation of
> > Fussels oils and other nastys you want to avoid.
> > As for knowing when it is ready to distill? You need to use your
> > Hydrometer for this. The Hydrometer measures SG (Specific Gravity).
> > From another post I saw I am thinking you may be thinking Sugar when
> > you see the "SG". When the Hydrometer sinks in the wash to
> > below the wash is ready to distill. Dip a clean spoon in the wash andreally
> > take a taste off the back of it. It wont hurt you. If it taste dry
> > then that is also a good indicator that its ready to go but you
> > need to rely on the hydrometer for this.
> > A wash the has a slow activity could mean a few things.
> > 1. It is done.
> > 2. You never said (that I saw) how much sugar you added to the wash
> > and what the total wash volume was. What was the EXACT recipe that
> > you used. It is possible the you have added too much sugar and
> > osmotic pressure is slowing/killing the ferment.
> > I get my carboys from my local home brew shop. You can get them
> > online from places like Brewhaus, Homebrew heaven, and Mile high.
> > Mason