Recent content by DMosPickles

How'd this come out? I'm thinking of doing a IIPA with only Munich next week.

Boiled wort in general is quite sanitized. In fact, I ran an experiment with two 1 gallon NON-boiled worts pulled from the mash, one at 1.080 and one at 1.020. I left them airlocked in the garage, and monitored pH and aroma over the next few weeks. After 2 weeks, the 1.020 had dropped to 4.5...

So do you have to use 2 different quarters or can you just use one twice :fro: Just kidding. Kick ass breakdown of triangle studies by the way. I didn't expect to get that kind of detailed statistical info on HBT! I often wondered how to properly interpret the results.

why use stainless? It's got less than half the thermal conductivity of copper. You'll blow through twice the cooling water for the same thermal cooling. Copper is as sanitary as stainless, too.

taste it every couple of hours to determine the sourness level that you want. I like to do a quick pasteurization to kill off the lacto, then you can chill and pitch the brett without worry of additional sourness.

Don't bother calculating it. Measure out your total preboil volume needed in your kettle, make a mark on your spoon or paddle, then bring up to temp and add grains. Raise temp to 170F to mash our your grain. Remove the grain, and add back whatever water is needed to get back to your pre-boil...

I have an 8 gallon Bayoo Classic Stainless kettle with spigot and lid in great condition, along with a 25' 3/8" immersion chiller. I'll let them go for $150 shipped.

Now what? Sit back, bottle, and enjoy! Thats what...

Don't mean to cheap out, but how about a buck a foot: $45 shipped?

I brewed a FW Wookie Jack clone as well using magnum to bitter, and Cascade and Summit for aroma/flavor. Not an exact duplicate, but gawd dam was it tasty! Try using that instead.

i'm in for some buys on hops and grain, if something comes along.

I brewed a 1.056OG saison which had 2.5#s of amber candi sugar and used WLP585 at the end of august. It attenuated to 1.000 in about 10 days!!! I'm not a fan of saisons, but this is absolutely fantastic. Fruity, estery, not much funk, nor sourness, but bold and delicious. Glad i farmed 4...

I'm going to have to try the Muslin. i'm fine with longer drain times if less sediment and better clarity is the result. I use a pulley system hanging from the rafters to lift the grain out of the kettle, then put the bag into a pot with a steamer basket with stand-offs on the bottom to...

My efficiency is a consistent 72-75% with a 10 minute 168F mash out, without sparging. I'm not saying they're ideal, but at the same time, not saying they don't work just fine. I like them because they're cheap, they work, and are easy to manage. Would I gain a slight increase in...

I've had no issue brewing the 12.5#s and 15#s of grain with one 5 gallon paint strainer bag in my 8 gallon kettle. If you feel that they're too small, just use 2! I'd probably recommend this anyway. 10#s of grain in each is a piece of cake to manipulate. No need for a pulley either. I...