Recent content by BullGator

Okay, I guess I need to read through all 400+ pages now because of you! That looks amazing!

Gotcha. Thanks for letting me know. I guess a browser it is!

This thread is impressive...not surprising though. I've brewed around 100+ batches, mainly IPA's, but its been around 2 years since by last batch and things are a little fuzzy. Plus, I've been out of the research game in terms of the latest and greatest. My last few batches back in 2020 I...

I've taken a 2 year hiatus from brewing and getting back into it. I have searched on this site, a general search on google, and the app store and can not find the homebrewtalk app for the iphone. Is it not supported any longer? If so, where can I download it?

I'm starting to come around to maybe going the route of pitching dregs (or just adding fruit). This beer was intended to be a Cigar City Hunahpu stout clone. It is brewed to have a high final gravity to get that chewy stoutness that these big stouts have. It did taste a little hot when I...

I was just thinking to heat it to kill everything so I can bottle it or keg it without contaminating my kegs or getting bottle bombs. The gravity is 1.053. It started around 1.11. I could pitch some sour dregs but I was trying to just stop whatever bug got in it since it doesn't taste sour...

Been brewing for around 8 years and finally got my first infected batch! May main question is what to do with it. I finally tried it and it tastes good enough to try and save. The abv is around 9.5%. I'm thinking I should transfer to my boil kettle and heat it to around 180 deg for awhile...

I've been brewing for around 8 years and finally had my first infected batch. My question here is what to do with my conical fermenter that the infected beer is currently sitting in. I can address everything else rather simply. My concern is what about the valves. There are two valves on...

I noticed what i would consider lack-luster airlock activity. Also, I knew I overshot my gravity and was worried about that so I wanted to stir (rouse) to help keep my yeast going. I’m of the camp that if you practice good sanitation/techniques, the risk of infection is quite low (knock on...

Update to the above. Day 4 sg was 1.085 which is 37% attentuation. Still a long way to go. If it gets close to 1.05 then that would be 14.2% which I think my yeast cant get to. Any recommendations would be appreciated. I’m thinking of getting a higher alcohol tolerant yeast, making a big...

Been lurking on this thread for awhile and have read a good bit but haven't had time to read the entire thing unfortunately. I brewed this 2 days ago. I used the recipe on post 30 with Thames Valley yeast. Here are a few of my notes: 1 - Brewed a 6 gallon batch in my 12 gallon setup. 2 - USE...

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Sorry but I never got around to fixing my temp controller issue mainly due to life getting in the way. I went ahead and ordered that DPST you linked to. It should come tomorrow. Can you help with the following questions: 1 - do I need a heat sink for that DPST? 2 - I read in another post...