Recent content by DrewF

This is the right answer. Good idea checking for used copies on Amazon. Mine was almost $6 delivered. Thanks for the tip! :mug:

Thanks AJ, good advice. In this case though I am not looking for a silver bullet for my water problems as much as a Randy Mosher book (or website or blog post) that I knew nothing about.

Can anyone tell me where this information was originally published? I have seen several online references to Randy's ideal water profiles but I never saw a mention of the source publication. Thanks in advance.

I'm thinking $150-200. I see several on Amazon in that price range.

Can anybody recommend a brand/model for homebrewing? Also, any pointers on their use? Thanks in advance!

Looking over the links in your sig, I guess I do know a bit about your system. You do good work. How are you planning on updating your eBIAB system to incorporate the BCS?

Not knowing details about your system, or whether you plan to permanently mount the BCS, here are some thoughts: Maybe you could use two BCS460s instead of one BCS462. Maybe the BCS could live in the fermentation room and you move it to the kitchen only when you're brewing. Or, control the...

If the BCS is only going to control the fermenters, why not just place it in the other room with them? Do you need the BCS in the kitchen for something?

No need to clean. However, a good tip I picked up somewhere was to crush pale malts last. That way, there are no dark grains left on the mill that could impact color of the light lager you brew next.

I have two taps so I have five kegs. Two serving, two on-deck, of course. Last one could be used for aging, but usually holds water for beer line cleaning.

I prefer hydrometers for accuracy too, but this seems like a good time to pass on a handy calculator for approximating FG with a refractometer. http://seanterrill.com/2012/01/06/refractometer-calculator/ Sean's formula seems to be a lot more accurate than the morebeer or Promash ones.

Instead of using a temperature setpoint for boiling, I would suggest directly controlling the the element. Also, you can lower the "duty cycle controlled" percentage to something less than 100% to control the intensity of the boil.

Thanks for the link. "Like your grandpappy’s Pilsner, this is a rich malty and hoppy beer." That is exactly what I am after. The BJCP style guidelines allow up to 40 IBUs in these beers, and I plan on using all of them. I am concerned that Briess 6-row may not provide much 'rich...

First time brewing a CAP and I could use some advice on the malt. I find Briess 2 row to be a little bland, and am concerned the same might be true of their 6-row. Does anybody have a favorite 6-row to recommend?

Kai, Maybe I'm misunderstanding this statement. Are you saying that an RO filter will not remove sulfates? I had my home water tested and had 21ppm SO4 in my regular tap water but <1 in my RO sample. Thanks!