Recent content by Calypso

Also, I realized today that the hose I bought is rated for up to 160F. Is that going to be okay, or is it going to melt when the hot water comes out the far end?

Okay, thanks!

I'm working on this build and ran into a snag. I went to check the fit of the Ts on the copper pipe / hose, and the reducer is too big? I bought the 1/2 to 3/8" reducer that you listed. And I swear that I bought 3/8" copper coil. Where did I go wrong, and how can I fix it? Thanks!

Well, hydrogen peroxide is pretty caustic stuff, so be careful. It also degrades nylon. But the upside is that it should break down into water and oxygen pretty quickly, if I remember my chemistry. The recipe, I don't understand why you have white sugar+corn sugar, or molasses+brown sugar...

While it sounds like a fun experiment, what advantage do you think a balloon is affording you that simply covering the carboy with sanitized foil wouldn't?

And now, because the refrigerator plug is so chunky it sticks down past the bottom of the unit, so I have literally no good way to put this thing down or mount it to my fridge. Whoops... lesson learned for next time!

Oh man, that would have been a good idea! Damn.

Finally decided to up my fermentation game and go from a swamp cooler to a dual stage temperature controller. Built the one here: https://www.homebrewersassociation.org/pimp-my-system/build-temperature-controller/ But with the itc-1000 instead of the stc-1000. And my Danby mini fridge came...

You got it, though I'm actually planning on sampling all the available years each year. So this year I tried "0". Next year I'll try "0" and "1". On her third birthday I'll try "0", "1", and "2". And so on. And yes, I'll have help so I'm not drinking 18 12% ABV beers. :p And 18, 21, meh. 18...

Oh, neat. I wonder if I could fit my giant meathooks in there. I got rid of my Better Bottles because I couldn't get the crusted on hop debris and krausen cleaned off the inside.

There's always something to learn or improve. It sounds like you've given some good thought already to fermentation temperature. So if I were going to suggest the "next thing", I might suggest moving to all-grain 3v, all-grain biab, or even partial mash biab (that's what I do, with a hard limit...

Or confused, like dmtaylor said: "If I just snorted some corn sugar, then what did I do with my coke...?" :D Do you find yourself unusually jittery after drinking the beer?

Hmm. Old sugar should be just fine. It doesn't go bad. I'm still wondering if you accidentally used something other than corn sugar. I have two identical containers, one contains corn sugar and the other contains lactose. They're unlabeled (I like to live life on the edge). When I go to bottle...

Practically flat...? Did you use something like Splenda or xylitol on accident? Is your capper not securing the caps properly? (You shouldn't be able to spin them). If they were all flat, then it probably wasn't mixing. But I still like to give my beer a gentle stir with a sanitized paddle...

Yeah, I was pleasantly surprised by the attenuation. I brewed the first batch last year. Second batch is in primary right now. The plan is to sample all 18 years worth on my daughter's 18th birthday. :)