Black Island Brewer
Last Activity:04-18-2014 5:25 PM
Likes Given: 86
141 Likes on 92 Posts
Posted in thread: Chest Freezer/Temp Controller...Pics & Questions on 04-18-2014 at 10:55 PM
1) baking soda and time, or chlorine wipes.2) I use a carboy cap, a crimped copper tube for a
thermowell into the wort, and an stc 1000 probe in the thermowell. Use a low wattage heat
source to avoid ...
Posted in thread: Citra American Wheat on 04-18-2014 at 10:48 PM
Awesome! You are a scholar, a gentleman and a breeder of fine horses!
Posted in thread: What other hobbies are you guys into? on 04-18-2014 at 10:47 PM
Raising three boys, gardening, activism, learning bagpipes, candlemaking, vermicomposting,
cooking...I vermicompost too, but never considered it a hobby. Worm ranchers unite!
Posted in thread: What other hobbies are you guys into? on 04-18-2014 at 10:22 PM
Photography, hiking (will summit Mount Adams this year), gardening, writing poetry, lovemaking
(the last two go well together).
Posted in thread: Did you build or buy your lauter tun? on 04-18-2014 at 10:09 PM
My first one, back in 1998, was a Gott cooler with a Phil's Phalse Bottom and a Phil's Sparge
Arm. Melted one side of it on my 3- tier stand - too close to the HLT burner. Now I have a
direct fire MLT...
Posted in thread: Citra American Wheat on 04-18-2014 at 10:00 PM
I think this sounds great! OG? I get 80 to 90% efficiency, I want to adjust accordingly.
Posted in thread: wort chilling questions on 04-18-2014 at 09:52 PM
When I upgraded to a 50', 1/2" diameter chiller, my 3/8" 25' chiller became my prechiller. When
I'm doing lagers, I chill to 44F, pitch, and let it warm up to 50F. By going really slow on the
Posted in thread: Skeeter Pee on 04-18-2014 at 09:41 PM
I just finished my 2nd batch of skeeter pee and it's just too acidic for me. I thought I had a
cast iron gut but I can't drink a half a pint without getting serious heartburn. I've been
mixing it half...
Posted in thread: So who's brewing this weekend? on 04-17-2014 at 04:13 PM
Brewing a Witbier next Wednesday, but doing a protein rest at 122F, then using direct fire and
recirculation to get it to saccrification temp. I've been doing this for mash-out for a while
now, and th...
Posted in thread: Need help with off flavor. on 04-17-2014 at 03:53 PM
2 row crystal 40 malt. 152 mash temp. 64 f fermentation. Two packets of dry yeast us-05
rehydrated. Og was around 1.063. Ctz bittering simcoe at 30 centennial at 15 10 5 0. Dry hopped