Recent content by bnut

I occasionally have this problem with my MM3. Normally I can put the drill in reverse and turn the rollers backwards a hair and then I'm good. I try to start milling as slow as I can get the drill to go.

I do 15 gallon batches and still just do a 1L starter with fresh yeast. Ales and lagers. Get it going about a day in advance and try to pitch the whole thing at high krausen.

I whirlpool through my counterflow. It has a 1/4" ID for the wort, so it definitely restricts my flow. However, in practice, I found the flow to be sufficient to create an effective whirlpool.

Looks like a similar setup to what I use except I use a counter flow HERMS instead of the RIMS. Ports on your kettles are the same as mine except I put the sparge on the right side the kettle. It would have been better on the left where you have yours, but it's not a big deal. I use a Wort Hog...

I'm not familiar with the Craft Hardware setup, but it sounds like the same setup I use. BK/HLT and a MT using a counter flow for heat exchange. This is a new setup for me and only have around 6 batches under the belt, but I'm getting efficiencies around 75%. I'm still making adjustments...

You may want to give this thread a read before you buy one. https://www.homebrewersassociation.org/forum/index.php?topic=35662.0

Indeed. Even if you have a RO system at home. Most membranes last much longer than advertised. Use a TDS meter to see when it's time to replace.

I don't think there's much of a difference. You can get larger RO tanks if you have room to put them. I have two 14 gallon RO tanks and even with that I have to start collecting water in buckets 4 days in advance.

This is a good point. I prefer Indian coriander in a wit. It's shaped like a football. The stuff from the grocery store (Moroccan?) is round and is the coriander used in hotdogs.

Anything that warms should work. I use a 100 watt lightbulb.

I brewed a few batches with softened water after moving to a new house with a well. The results were not good. My beers came out extremely bitter. I added a reverse osmosis system to the house that I've been using since.

Brewing Classic Styles. Of all the books I have I use this one the most. $10-$15 I think. Its worth it.

I have a question on this spreadsheet. Background: I'm planning on doing by first brew this weekend with all RO water. My plan was at put all my brew water into my brew kettle, add salts, and then transfer to the MLT & HLT (batch sparge). I've been reading people add salts to the mash and...

I was aware that I was going to have to add stuff to the RO water to brew with it but that's cool with me. Actually that was my original plan allowing me to brew any style I want. I just don't want to go through the hastle and expense. Turns out it was no big deal and not all that expensive...

OK. Took me a while to get around to doing anything with this. At first I didn't understand what you were talking about AJDELANGE, it went over my head. But after taking a sample though the filter and letting it sit over night everything became clear. The bottom of my sample had a layer of...