djfriesen

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09-07-2011

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05-18-2014 12:08 PM

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  • Posted in thread: First All Grain Done - Any Thoughts? on 05-18-2014 at 03:55 PM
    You can definitely account for that extra trub by adjusting your allowance for kettle dead
    space in your software. As an aside, you can always put that break material/hop residue in your
    fermenter. Pl...

  • Posted in thread: Seemingly successful day turns disappointing on 05-06-2014 at 01:38 AM
    Software is really only as good as the input. There is such a variety in setups that there's no
    way you'd get it right on the default settings. But that's part of learning your system. As
    long as you ...

  • Posted in thread: 2 or 3 wks in fermentor? on 05-06-2014 at 01:31 AM
    If you pitched enough yeast, and your temp control was good, the extra week shouldn't make a
    ton of difference.

  • Posted in thread: What is forming in my wort? on 05-06-2014 at 01:24 AM
    I'm gonna go with hot/cold break. I don't think even the gnarliest of wild yeasts would start
    up that quickly. I have had some really weird looking proteins form during the boil and cooling
    period. Di...

  • Posted in thread: average age of a home brewer on 04-24-2014 at 03:00 AM
    31. Started at 28.

  • Posted in thread: Did you build or buy your lauter tun? on 04-18-2014 at 04:43 PM
    Built mine. Old cooler from my shop, and pvc fittings and valve from work. cost me $0how has
    the PVC manifold worked? I have heard multiple times that PVC is not food safe at mash temps
    and that it wi...

  • Posted in thread: How long can you wait on 04-18-2014 at 02:31 PM
    I seem to recall that if your temp control and pitch rates are on point, you can start to ramp
    up temps after 4-5 days, but I can't be sure where I heard/read that.

  • Posted in thread: May the 4th be with you- what are you brewing for Nat'l Homebrew Day? on 04-12-2014 at 03:30 PM
    Well- there's an epic fail... I'm not changing the name though:ban:looks like it'll fall on the
    4th in 2015. Your BW might just be getting good by then. The name will be perfect!

  • Posted in thread: Contamination Help on 04-10-2014 at 02:39 AM
    Transferred material from the kettle won't lead to contamination in and of itself. Its all been
    boiled, and unless you were careless postboil, everthing that went in should have been
    sanitary. It's wa...

  • Posted in thread: Next brew up: IPA on 04-10-2014 at 02:03 AM
    Pretty complex malt bill, but that's fine. I would guess it would end up being more of a
    British IPA than an American one. A recipe that looked to showcase the hops would probably be
    19-1 base malt to...

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