Recent content by crypt0

Hey guys. Indeed, the room was finished, but I ended up going all electric after realizing that running natural gas burners indoors was far too dangerous in terms of carbon monoxide and heat in such a small room. I did a detailed write up on a local form, see link below. If I have time I might...

So, I've got some Flaked Maize that Ive had sealed in a container for about a year (or maybe longer!) I'm about to start another brew but thought I'd do a quick taste test to see how its holding up. So I ate a few flakes, and the flakes have the texture of like stale chips I suppose. I'm not...

Alright that sounds like the direction I'll go in. Thanks everyone for your help.

The potassium metabisulfate should also take care of wild yeast/bacteria no? Would heating to 160-170 not cause the pektin to set?

Dually noted. If I've read correctly, I'll be using a 1/4 tsp per carboy and letting that sit for 36 hrs before pitching.. The only question is, if it's "off gas"ing, should I throw an airlock on it or no?

I've been brewing for a few years now and am trying my luck at cider. I have 5 gallons of fresh/unpasturized cider from a local orchard, and have read some conflicting/unclear information about pasturizing before pitching commercial yeast I'm hoping someone can set me straight on. 1) I've...

As the topic suggests, I'm taking my old 50' copper immersion chiller coil and repurposing it in my HLT as a HERMS coil. I noticed when I was cutting the copper tubing that theres a pretty dark oxide layer on the inside walls of the coil where I used to run the cooling water through...

Copper oxide on the inner walls of an old IC tube

I'm making a yeast starter for a beer for a friends 30th, under some tight time constraints. I have 3 weeks to have this beer carbed and kegged. Which brings me to my question. Typically, what I'll do is make a yeast starter, let it ferment out for 2-3 days, then cool for another 1-2 days...

So I had an otherwise smooth brew day go suddenly very wrong (skip to the end if you don't like brew day horror stories): 1) As I was recircing through the chiller to sanitize, I had walked out of the room for a second to give the sanitizer in the fermenting buckets a shake. I suddenly heard...

I have the same fan speed controller as you. I'm curious how you ended up mounting that to the wall. It has a funny belt clip style bracket included with it, not the greatest option for mounting imho.

No, it was borderline undrinkably bitter start to finish. I am stubborn when it comes to dumping brews though, and hoped it would improve :)

I have naturally hard water from the city. I bypass my softener, charcol (brita) filter the water, and add 5.2 to the mash. I haven't really gotten into water chemistry as of yet in my brewing.

I know this post was forever ago, but I missed the last couple replies. Thanks for the feedback. I'm going to try this recipe again soon, but I'm curious which recipe is the one vinny actually released? I've seen a couple different recipes, the one I mentioned at beerdujour, and one with hops...

I'm curious about this too. I live in Canada as well, but bought a spa panel in the states ($70 vs $200), but realized after the fact this may not be up to CSA code. If I could do it again I would have just bought either a GFCI breaker at the main panel in the house or built a GFCI into my...