Recent content by dachoe

How fast are you guys raising the temp? Are you just letting it go over a day or something?

I don't use yeast nutrient unless the gravity is high, usually 1.090 and above. When I do, it's just a teaspoon. Underpitching shouldn't be an issue since I used Jamil's calculator when making the starters. The lid is off when I boil. The boil is a smooth rolling boil, with an evaporation...

The last four of my beers have had diacetyl. They are: Belgian Blonde (2.5gal batch) 1.070 WLP530 with a starter, 1 vial Primary for 18days, 65F to 70F Bohemian Pilsner (5gal batch) 1.056 WLP802 with a starter, 6 vials Primary for a month at 50F, lagering now at 32F American...

Just wondering about the fermentation schedule. Why does the beer have to be chilled starting at 1.018? Why not let it finish out at 80F-ish? I ask because in my experience, WLP530 crashes hard if I begin to chill even a little. Thanks in advance.

What tactics do you use to reduce harsh tartness after fermentation? From Ken Schramm's book, it seemed like back sweetening or malo-lactic fermentation were the only techniques to reduce acidity. Does adding calcium carbonate help post fermentation?

Yah, I'm a complete newb when it comes to electrical stuff.. :cross: Thx for the help! The display works, and knows when to switch, but when it says cooling, it won't turn on the fridge, and when says heating, it won't heat. Any ideas why? -_-

So I'm trying to wire my controller up, and ran into a snag. How do you determine the polarity on a 3 prong power cable? In the picture, the wires are oriented the same way as the plug. White = bottom left prong, Green = bottom right prong, Black = top, round prong. Does polarity even...

So we all know that hitting a target FG above completely freaking dry is difficult to do. Well, not difficult, but each option comes with its costs and benefits. 1. Yeast selection - some are more or less attenuative, and of course, there is the option to use beer yeasts. Granted, I've...

Is there any way to predict color after a long boil? By long boil, I mean like 3hrs. If I up the boil length, it just ups the preboil. It's my understanding that longer boils results in darker color, and wanted to see by how much color changes with longer boils.

Unfortunately, I won't be around this weekend. I'll be back Sunday evening.

I do stir the mash around for a while, and take readings in several different places (bottom, top, middle, sides) but it's still possible that I didn't get a good reading. I double check next time.

I brewed an American brown that had a 91% ADF. Here are the stats: OG: 1.060 FG: 1.005 (yah... 1.005) ADF: 91.3% ABV: 7.25% Mash 152F 60 min (was aiming for 154F, but was too drunk and too pissy from an epic stuck mash to bother -_-) 75.5 4.25 lbs. Pale Malt(2-row)...

The farthest I usually go out is to Placentia to fill some growlers at the Bruery. Would you be willing to meet half way?

I have 3 corny kegs for sale, straight from Northern Brewer, each with an extra set of seals. After I bought them, I got a deal on 3 gallon kegs, so I no longer need these. I would love to sell them all at once. I live in Loma Linda, CA (Southern California)