Recent content by Climber

My experiment went like this: Pulled 5 gallons Hefeweiss from a larger batch. Brought it up to 180F. I could smell ethanol coming off as soon as it reached 170F. Held it there for two hours hoping the ethanol smell would abate. It never did and I didn't want to go longer than that. Put it...

I used 1# in 10 gallons split into 2 fermenters. A Belgian blonde and a spring Bock. The most noticeable flavor on both beers was the honey.

Just had this one for two months before the display faded out and a new battery did not bring it back. http://www.amazon.com/gp/product/B0069TTXJA/?tag=skimlinks_replacement-20 Did not get it wet or drop it.

Where are you getting your distilled water? If it's from one of those kiosks at the grocery where you fill your own bottles then maybe their activated carbon filters are wore out or not functioning properly. I think this happened to me recently.

I too was thinking of making Tripel soon. I'd like to have a thick lacy head on it. I know cara-pils or more appropriately the wheat in this recipe will help with head retention. How do you make the tiny bubbles that lace the rim? Skip the protease rest? Not trying to hijack you White Dog...

Claudius, can you point me in the direction of where to get a pump like that?

I know what you mean. I'm in the same boat. Plus you want to eliminate oxygen pickup when moving the decoct. I've been thinking of this http://www.drillspot.com/products/69197/Dayton_4HA38_Drum_Pump but I don't like that it's not stainless and the temp. rating is rather low. Let me know if...

I may have missed this, but does anyone know what type of temp. probe best fits into this thermowell? I'm not looking to control temp. just monitor it. Love has a cheap setup, but I'm not sure if the probe fits.

The problem was in the carboy. The bugs were added to the barrel. It was probably pedio or lacto but was not supposed to be in there. Live and learn, unfortunately I'm super sensative to diacetyl so the rye went down the drain.

Didn't mean to scare you about infection. It sounds like you are very careful. If you do in fact hit 15 IBU you should be just fine. I'm not sure you can make that assumption with a 15 minute bittering hop boil. It takes time for the alpha acid in hops to isomerize and become a factor...

One other hop related thing to think about. The hops have an impact on biological growth in your beer. If you don't reach the desired level of alpha acid you are inviting bacterial growth. I had the unevyable experience earlier this year when I reused some yeast from a barrel project in which...

I would use the Carafa II special which is the dehusked version. I think this will add enough color that you can get rid of the black malt. The rest looks great. I would echo the notion of having a two temp. high/low mash.

You can add it toward the end of your sparges to keep the pH down and astringency out. It won't be counted in your grain bill.

I made a coffee stout that turned out well. I cold brewed the coffee which possibly held in some of the aroma. Also, I would use a light roast coffee to keep the bitter out. I like your choice of hops. I used Centennial and it was too citrusy.

I see that now, thanks. We have drum pumps at work that are hand driven and I thought this would be similar, but for lazy people. I think I will go in a different direction anyway. The comment about whether it's food grade worried me more than anything else.