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Brewing Discussion / Primary vs. secondary fermentation for poblano peppers
« Last post by oaklandpat on July 08, 2020, 04:52:00 PM »
I accidentally added poblano peppers (and some seeds) to the primary fermentation stage rather than secondary -- for a chili pepper pale ale. I can't fish them out, so what would be a good recovery strategy? I gather that the peppers won't really do their job unless they're around at the end, but if I leave these peppers behind when I go from primary to secondary, wouldn't I need to reduce (by some margin) the peppers I add to secondary?
Extract and Partial Mash Brewing / Re: First brew questions
« Last post by BOB357 on July 08, 2020, 04:35:55 PM »
Now I'll add to what Oginme posted :) You can also place frozen water bottles in the water bath if needed to help control temperature during the most active part of fermentation. Just rotate them between the freezer and water bath as needed.
Extract and Partial Mash Brewing / Re: First brew questions
« Last post by Oginme on July 08, 2020, 01:51:17 PM »
Getting the wort temperature down during hot weather is always a challenge.  I usually aim for chilling down to slightly below my target fermentation temperature and then pitching and allowing it to warm up.  Yeast metabolism produces heat, so the temperature of the fermenting beer will be higher than the room temperature during the high yeast activity.  Placing the carboy or bucket in a water batch will help to minimize this increase within the carboy.  Placing a towel which drapes over the carboy and hangs into the water will keep it pretty cool (AKA swamp cooler).
Extract and Partial Mash Brewing / Re: First brew questions
« Last post by pnutbutterfluff on July 08, 2020, 01:39:00 PM »
Thank you guys for your responses!  It is looking better today the Krausen has gone down a lot.  It is stable at 64 degF so I hope the yeast will eat up any byproducts were made.  In the future since I don't have a temp control area should I cool the wort down even more before putting it in the fermenter to avoid the high activity in the beginning? I don't know how much cooler I can get it with my water temp.
Equipment / Re: using HOTPOINT RLA80 as a kegerator
« Last post by Oginme on July 08, 2020, 11:57:48 AM »
Kevin58 has the safest way to go about installing faucets -- through the door.  If you want to go through the sides, there may be lines and wiring running through them.  If I wanted to run them through the side, I would consult an appliance repair service as they would have access to repair diagrams of the electronics, coolant lines, and any other such lines running through the sides or back of the refrigerator.

Equipment / Re: using HOTPOINT RLA80 as a kegerator
« Last post by Kevin58 on July 08, 2020, 10:54:30 AM »
It is probably safer to put a faucet through the door than it is the sides. Or you could just not cut any holes at all and use picnic taps on your kegs. That way you can still use the refrigerator for its intended purpose later.
Equipment / using HOTPOINT RLA80 as a kegerator
« Last post by Keysworth on July 08, 2020, 10:35:19 AM »
has anyone just happened to have converted a HOTPOINT RLA80 larder fridge to a kegerator? I ask because I want to put the tap in the side of the fridge, but not sure how safe it is to drill a hole through the wall. Someone mentioned that it may have gases in the lining that would if anyone has successfully converted this particular model...or has any would be much appreciated...thanks in advance
All Grain/Advanced / Re: Blichmann Hop-Rocket
« Last post by Stediflite on July 08, 2020, 10:34:34 AM »
Jimcost63, how did you get on with the Hop Rocket?  I've just been given a similar product, the Hop Missile and planning my next brew to include this.
Tilt Hydrometer and Fermentation Import Features in BeerSmith 3.1

Extract and Partial Mash Brewing / Re: First brew questions
« Last post by Oginme on July 08, 2020, 06:13:43 AM »
I can only add to what Bob357 has stated.

Fermenting at 74F/75F will stress the yeast a bit, so your active fermentation may be done but there is a greater chance of off-flavor byproducts due to the rapid yeast activity.  Give the yeast cells some time to settle themselves out and a few yeasts will absorb the byproducts of their metabolism to create more energy.  This is a slower process so don't hurry it.  I typically give my ales a good 10 to 14 days in the fermenter before cold crashing.
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