Recent content by ControlTech

I like Pete,s as a GP sauce. Tabasco is not a great flavor for me,but really like the chipotle flavored variety. Researching making my own, that's how I found this thread.

Count me in!

Is one pound of rice solids equal to a pound rice extract. Going to brew an American Light Ale and LHBS doesn't have extract. Curious if any one has used the solids? Thanks for your input.

I started with the 5 gallon, 20 dollar cooler. It works for most beers. But I really want to do an all grain barley wine, and it won't even hold enough grain. A malty stout is pushing it's limits. I haven't yet, but it is one of my next brewing investments, I am going to bite the bullet and get...

I have most of what I need to brew Papazian's Uckleduckfay oatmeal stout. I do have Wyeast's PC Belgian Stout yeast that I am going to use. Doing a partial mash with 6 row base malt and a can of unhopped LME. My issue is that I am not sure about the yeast with an oatmeal stout. I would like...

It depends on what thermostat you are refering to. If I were makimg my own, I would do it with the Johnson brand temp controller and wire it in. It will put you over your ten% cost estimate, but it is made for refrigeration control. Just my opinion, take it or leave it. Good luck!

Just my thoughts. Watch it in the carboy for a while. If nothing funky grows on or in it, Keg it! Worst case scenario, it got infected. Maybe some off flavors or something. It seems fermentation is somewhat complete so there is alcohol in solution to help protect it. If it looks good...

Has anyone tried the Wyeast PC Belgian Stout or Thames Valley II yeasts? If so what are your thoughts on them? Character, flavor etc. Since they are limited, I was thinking about slanting and saving some. The Belgian Stout really sounds interesting to me! All opinions are welcome......:mug:

You may have already brewed, but I thought I would throw in my 2 cents. First, I enjoyed it but would tweak it. I would, and will do, as advised earlier in this thread and add a bit of flaked barley and carapils. Also, I wish I would have toasted my oats a bit more, to really get the...

I brewed the extract version of this right after Christmas. Wish I would have found this thread before I brewed, I would have added the flaked barley. Too late now. It was kegged about a week ago, I will be sampling it this weekend. Smelled and tasted pretty good after secondary. Not much head...

Thanks for the input. I doubt it is tannins. I did steep the specialty grains, but the steeping went well, temp was never over 155. But then again I should check the accurracy of my thermomter, a few degrees could make a difference. It may be the over carbing, I am getting more foam than...

I brewed a blonde ale that came out very nice. It is a very drinkable session beer with flavor and a bit of body, with a mellow malty sweetness. It's been in the keg for about three weeks and I am probably about two/thirds of the way through it. But now it is developing slighty sharp...

Just my thoughts... I never use gelatin. I do use a little polyclar in the secondary to prevent chill haze. Maybe a little Irish moss at the end of boil to help with floculation if I am worried about cloudiness for some reason. I do like a clear beer, so I leave in primary until...

I made a starter with Nottingham this afternoon, hoping to brew tomarrow. Wasn't sure how quick it would take off. Within an hour I had activity in the lock. And in two hours it was chugging right along. Probably the quickest start I have had to date. I will brew tomarrow and hope it is...

Balancing the loads would be best. It is not required. You will not achieve a true balance, just try to keep the amp draw on each leg close to the same. I assume this all fed from one double pole breaker. Keeping things balanced will keep the amp draw on both legs of the breaker roughly the...