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Hi all, so I’ve been reading multiple posts and watching YouTube vids around cold crashing and all have either scared me from doing it or made it sound simple. I want to give it a go to try get some clarity in my USA IPA brew that is on now. Here is some info on my brew so you know where I’m...

I’ve finally setup a fridge fermentation chamber and was wondering the thoughts on how close/far the heat pad should be from the fermenter. You can see my position currently in the image. Pitched an US IPA around 6pm today at 23c. I’ve set the target temp for 21c on thermostat. Thermo gauge is...

Hi all, I have a few questions I wasn’t able to get clear answers on from other threads on the forum. Appreciate any experience or suggestions people have. 1. I’m tossing up between a bar fridge or bar freezer to use as a fermentation chamber. I’ve read freezers are good because they are more...

@MHB, thanks for the reply and link to the Braukaiser table! You’ve put my mind at ease, and now knowing I’m sitting in the middle, CO2 wise, I’m happy I racked 14L and not the full 16L, I also like a little bit more fizz. Re the nail polish remover smell, I guess I’ll just have to see how it...

👋, new member, long time reader of AHB. I have a couple of question regarding a recent USA IPA I brewed and bottled. Some general info to help: Volume: 16L in primary fermenter Time: 3 weeks primary fermenting at avg 18-20 degrees. Dry Hopped: I dry hopped 4 days before bottling. Had to open...