Correct, it's just fermenting and the liquid is disappearing. @Donoroto I have not seen the liquid rise above the center tube, I've only seen it at the level it started as and then the lowered amount shown in the photo 12-24 hours later. I've even added more liquid 3 & 4 weeks into fermenting...

Good questions - I have the temp sitting at 65 in the chest freezer. So there's no cold crashing. I used to be able to let the fermenters sit at room temp and it'd maintain around 68-70, but I recently moved and that's not an option anymore so that's why I moved to a chest freezer, with the...

I recently purchased a 7 cu ft chest freezer and an inkbird temp regulator which has been working great, but now that my fermenters are in a sealed location, I'm noticing that the airlocks are sucking back in alot of the liquid. It seems when I add more liquid to them, it drops again within 24...

Would you suggest Aspartame over using Stevia? I haven't used either, but I would assume you boil with your priming sugar, correct? Or is it safe to add these direct?

@Craigerrr @Head First Right now I'm using Biscuit Malt, Carastan, and Metollius Malt - all three are said to have sweet/bread-like characteristics. I think I'll try out the Honey Malt and see how much that'll impact flavor. @Frankenbrewer I thought of using Blueberry Juice, but I'm pretty sure...

Is it possible to get a sweet blueberry flavor in beer? I've been trying to whip up a Blueberry Wheat beer that's somewhat muffin-y sweet, but Lactose doesn't seem to cut it. I've tried it during the boil (1/2lb in 2 gallon batch) and at bottling (1/4lb in a 2 gallon batch) and both don't seem...

I didn't even notice that they used the simple syrup in the boil, that would have been smart because the simple syrup from the lemon zest is delicious. I don't want to add that to the secondary because that's sugar overload on the yeast. I'll have to try that next time if this batch isn't where...

I'll give the Juice vs Concentrate a try and do a bit more research into that. Finally found the article I originally got the idea from... https://www.clawhammersupply.com/blogs/moonshine-still-blog/candy-orange-ipa-hazy-session Probably going to stay the course and test this out. Maybe even...

Hello, I read an article or a forum not too long ago that said using Candied Lemon Zest works pretty good to get a sweet lemon flavor out of your beer. I spent the time to make Candied Lemon Zest and was planning to add it to the Primary Fermenter 3 days into fermentation because that's what the...

Makes sense. Thanks, I'll give that a try tomorrow. I spent the day with the probe taped on my plastic fermenter with 2 gallons of water in it and the 1 gallon glass fermenter with the thermometer in it and, to my surprise, the glass fermenter has been sitting closer to 70 degrees and my...

So here's an issue I think I'll run into... I bought a 7 Cu Ft Chest Freezer because I figured I could fit 3 fermenters in there, brew more beer at one time, live a happier life. However, I have a feeling now that putting 2 glass fermenters and 1 plastic bucket in there at the same time, the...

Thanks everyone for the insight/ideas - I truly appreciate it! This is the first I'm hearing of a Thermowell, so I'm going to get one of those and also try just taping the sensor to the side of my fermenter and see which works best for my set up! Thanks!!

Honestly, just from my past experiences those are the temps I've had the most success with. Plus, it was the only temp I could sit my beer in since it was the room temp down in FL - it was impossible to find a cheap chest freezer down there, so now that I have one available I need to figure out...

Hey all, Recently I moved from FL to NC - in FL I was able to maintain my room temp at the exact temp range my beers needed for the SafAle 04 & 05 yeast that I had to use. With the move to NC and the obvious climate difference here, my room temp no longer fits the range I need, so I purchased...

Thanks everyone! It's been super helpful. I'm going to start with graham crackers in the mash, while also using other grains that exhibit those flavors and see what comes out of it. If it's not strong enough, i'll try adding it also near flameout. When it comes to putting graham flour (that...

Thanks Nosybear, always appreciate the input! So, in the graham cracker example, it would not be wise to add some 5-10min left on the boil, or at flameout. Maybe that would just create a burnt cracker taste? Just stick to mash and secondary?

That's what I figured - I've just been trying to release more flavor from my adjuncts and came across the idea of mashing with them and didn't understand how exactly that imparts flavor since it then needs to go through an entire 60min boil. Wasn't sure if I'm missing something, so figured I'd...

Relatively new at brewing, I've been utilizing the end of boil and secondary for most of my flavor additions, but recently - after looking at a recipe for a Graham Cracker type beer specifically - I noticed there are people who put fermentables like Graham Crackers into their mash, or pre-boil...

Just an update if anyone's following - I decided to go with 1/4 TSP of Cinnamon 10 min left in the boil, then 1/2 TSP of Pumpkin Spice with 5 min left. Figured this would bring out more cinnamon and mask some of the stronger spices. It smelt great. Gravity reading was 1.060. I'm going to let it...

Haha, I appreciate the input - it'll be that time of season by the time it's done so figured why not, i'll try a batch. Ground Ginger is actually in pumpkin spice. I could try using Pumpkin Spice for my first batch before trying to individualizing the spices/amounts. Generally when I eat pumpkin...