Last Activity:12-03-2016 3:25 AM
Likes Given: 32
20 Likes on 17 Posts
Posted in thread: Which Chiller is most Sanitary? on 11-20-2016 at 06:34 PM
I am a fan of immersion as I can keep cold break in the kettle, and I can see how clean it
is(low cleaning times). My concern is keeping the kettle lid on during chilling. I can always
cut a section o...
Posted in thread: Which Chiller is most Sanitary? on 11-20-2016 at 06:11 PM
I am in the market for a chiller. I usually need to chill around 10 gallons of wort. I use a
keggle as my boil kettle and brew all grain. I don't have a pump but am planning on buying one.
I live in A...
Posted in thread: Bottles in the fridge on 08-14-2016 at 06:02 PM
If you just bottled the batch it will need to be at room temperature to re-ferment in the
bottle which allows it to carbonate.
Posted in thread: Souped up Mash-Tun on 08-10-2016 at 03:01 AM
I agree that it's not necessary. If you want to try something i would pipe in hot air from a
hair dryer or a high temp heat gun. Run some experiments. Good luck!!!
Posted in thread: Ferment question on 08-07-2016 at 12:42 AM
Seriously Adventures in Homebrewing on Jackson is a MUST GO TO store since your in A2. They are
very helpful for questions(almost as helpful as this forum) and they have everything you could
want or n...
Posted in thread: Tart ag brews on 08-02-2016 at 01:46 AM
I had the same issue it was due to the ball valve on my kettle. I took it apart and it had some
crud built up in it. It's worth taking it apart if you don't already do that to take a look and
Posted in thread: Multi step mash ph on 08-02-2016 at 01:42 AM
Excellent thank you both for the advice!
Posted in thread: Multi step mash ph on 08-01-2016 at 02:10 AM
I'm using a local malt houses 2 row and wheat. I'm running into some new issues for me. One is
that it is floor malted and under modified. So I chose to do a protein rest. I'm not sure how
to adjust t...
Posted in thread: Stuck Fermentation?? on 01-20-2016 at 07:25 PM
With the OG calculated (as per flars) you can figure out what your FG should be. This yeasts
attenuation is 73-77% simply multiply the last two number of your OG (1.070 would be 70) by the
Posted in thread: Fermentation Bucket lid covered in yeast on 12-26-2015 at 04:19 AM
Thank you for the info. It sounds like keeping the lid on is the better bet. I ferment low
typically 64ish but condition a few days at 70 to clean it up. Tend to get that caked on yeast
on the bucket ...