Post by Teri on Sept 14, 2010 14:29:57 GMT -5
For those of you who are interested, here's my latest biochemical experiement.
Below are some pictures of my home brewing setup (MANY MANY thanks to my devoted husband who spoils me with his never waivering support). I'm brewing a stout.
Here is the fermenter setup. It is stored inside a wine chiller and kept at 64F during the fermentation process. The yeast I'm using is Nottingham strain and prefers 58F-70F. Since we don't keep our house that cold, it was necessary to invest in a wine chiller. Of course I could wait until October and hope that temps dont swing 20 degrees between day and night.
This is a close up of the satellite fermenter. It's a sample from the main batch and is used to check the specific gravity during fermentation. This keeps me from risking infection of the main batch.
The airlock on top of the fermenter. You can't really tell by this picture but it is bubbling away...much to my relief
It is important to maintain temps so no off flavors develop in the beer. The chiller is doing a good job.
Below are some pictures of my home brewing setup (MANY MANY thanks to my devoted husband who spoils me with his never waivering support). I'm brewing a stout.
Here is the fermenter setup. It is stored inside a wine chiller and kept at 64F during the fermentation process. The yeast I'm using is Nottingham strain and prefers 58F-70F. Since we don't keep our house that cold, it was necessary to invest in a wine chiller. Of course I could wait until October and hope that temps dont swing 20 degrees between day and night.
This is a close up of the satellite fermenter. It's a sample from the main batch and is used to check the specific gravity during fermentation. This keeps me from risking infection of the main batch.
The airlock on top of the fermenter. You can't really tell by this picture but it is bubbling away...much to my relief
It is important to maintain temps so no off flavors develop in the beer. The chiller is doing a good job.
