Recent content by bleak

All of my brews were over-attenuating, coming in below 1.010 final gravity, until I started to mash-out. Since then they've come in at 1.012 to 1.016 and are much nicer to my palate. I could start heating the wort after the first runnings as you suggest, but since it's working for me this way...

I haven't read in this thread any discussion about using boiling water for the mashout. Usually I have to add 2-3 gallons of boiling water to get my mash up to a temperature that will stop the enzyme activity. That significantly changes the mash/sparge water ratios discussed here. Am I to assume...

I've added 1/2 ounce of Nugget hops at FWB, and for me it really knocks it out of the park. They're homegrown so I couldn't tell you what the AAU for it is. This has been my house pale ale for a number of years.

Instead of buying a new one, I hit my Hach with 10% hydrochloric acid for 5 minutes, and now it's performing better than it did when it was new. I only had to calibrate once, and afterward it went right to the pH of the solution and stayed there. I tested it again at the end of the brew day and...

It seems that you got an exceptionally good deal. The price for a new unit on Amazon is now $238.99: https://www.amazon.com/gp/product/B01N5G9TWU/?tag=skimlinks_replacement-20 It's even more expensive on the Apera website ($290). There are some used units on Amazon for around $90. Enjoy your...

Have you received the meter yet?

By "not super reliable" I mean that there has always been a bit of drift, and the stabilization time has always meant that calibration was more of an ordeal than I thought was necessary. I was one of those who had the first probe replaced after a short period of time, so I guess I got 3-1/2...

I haven’t seen much discussion about the Hach Pro+ pH meter lately. I’ve had mine for 4 years now, and although it has never been super reliable, lately it seems to be descending into the abyss. It takes an inordinate amount of time to stabilize, and I have to calibrate several times before it...

They work for me. The supplier on Amazon seems to have them in stock again now.

It's size #351, 4-3/4" ID, 5-1/8" OD, 3/16" wide

Try this: https://www.amazon.com/gp/product/B000FN0ZV6/?tag=skimlinks_replacement-20

I got one of these herb dryers from Lee Valley. At $32 it's pretty cheap, and if I hang it up in the garage and put a fan under it the hops are dry in a couple of days. Very little trouble indeed, and it packs away nicely when I'm not using it...

John Palmer says to add the water to the grain, so that’s what I do. He doesn’t say why, but he says it so definitively that I wonder, who am I to argue? This is how he puts it: “You want to add the water to the grain, not the other way around. Use a saucepan or a plastic...

It does allow you to input color. Thanks for the information.

I hope I'm not reopening a discussion that has already made the rounds, but I couldn't find anything in my search. On the mash acidification page, we input all of the grain ingredients in the recipe at hand, but the categories of grain are only base malt, crystal malt, roast malt and acid malt...