Well, i've finally done it. Moved the wife's car out of the garage (only a single) and officially begun to build my all grain brewery. Over the past two weeks, i've bought a fridge, converted it with the koki fuji (thermostat we've been talking about), converted a cooler and made a manifold, purchased burners and a gas bottle, bough desk and building 3 tier setup, lined up a keg for conversion, and put my first lager brew to work in the fridge at about 14C. So it's full steam ahead... except now it's almost unbearable working in there because of the damn rotten egg fart smell coming from my fridge!!!!!!!!!!
did someone else once mention brews producing sulfur dioxide??? is this normal? why does this happen? can it be stopped? (because it's stinking out the new brewery)... and it really is foul!!
PS, also, diacetyl rest, is that for 2 days at room temp after fermentation? then i CC at 6C for 3 weeks??
did someone else once mention brews producing sulfur dioxide??? is this normal? why does this happen? can it be stopped? (because it's stinking out the new brewery)... and it really is foul!!
PS, also, diacetyl rest, is that for 2 days at room temp after fermentation? then i CC at 6C for 3 weeks??