Recent content by drkwoods

Cost to do this? Asparagus steamer $20 ebay and pump down controller board $40? I can't remember. Various parts and soldering $10 Sent from my iPad using Home Brew

No, it's not for setting the grain bed or skipping a vorlauf. The grant allows the lauter tun to drain slowly (by gravity only) and not be pumped thru a choked down valve to the BK. Previously I would have leave a pump on the entire sparge to pump slowly over to the BK. Now with the grant I set...

In think it was 3oz. I can't remember for sure if I added more after the 3oz. But obviously pull a know amount of beer and add drops till your satisfied and then scale up to your total volume Sent from my iPhone using Home Brew

Probably not a big deal at all. But you might want to know whats in the water your adding this to in the first place. If the Calcium was high already, adding more might be causing a problem. remember Burton water is around 300ppm Calcium.

I would try fermenting at a lower temp. Not sure if your beer is staying at 68 or rising up as the kinetic activity produces heat. Try dropping the ferment to 65 or 66`f

Use this spice or mix up your own..http://www.walmart.com/ip/10308055?wmlspartner=wlpa&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=42423897272&wl4=&wl5=pla&wl6=18283950120&veh=sem I think Your recipe is decent and Amber is perfect base for this. I just made a Marzen (5gal) and added 3...

as much as I love a good DIY build in my brewery, IM thinking this one is really no benefit except maybe like you guys said early in the mash to break it up good and then shut it off and begin the vorlauf. thanxx

Sweet Baby J, this is a good one!

I have acquired an ice cream making machine motor in good condition and I was thinking about starting a project to build a mash stirrer. I have a sanke mash tun with flat false bottom. I get 70% efficiency into the fermenter. What are the pros n cons of slow constant automated mash stirring...

Read back a few posts most of the info you want is there. Also check out my youtube video on it http://youtu.be/ps9Bg44j-D8

ahh... the lack of buffers makes total sense. I have never had an issue with too low a pH in a mash but in that case I would probably simply add Baking Soda. Interestingly Ive had wonderful Darker beers and lackluster lighter colored beers and I think Ive dialed in the reasons since I switched...

ok, 6.12 is low-ISH but certainly not a 5.0. hmmm. Im gonna get more water this week and measure it again. It did sit over night in the carboy without a top, is that enough to gain oxygen and get a low pH like a 5? I totally agree with you Roundhouse, that book (BBB) alone has made all my...

Drop um right into the secondary after it's off the yeast cake, you'll Get better dry hop results. Also don't worry about contamination at this point to much, if the pH is below 4.5 it's gonna be tough to contaminate it with good general techniques. Sent from my iPhone using Home Brew

I usually do the tincture idea as well but recently I tried it using pumpkin vodka. I was very good Sent from my iPhone using Home Brew

I picked up a pH meter and decided to try the Sierra Nevada (Gordon Strong) method of acidifying all brewing water to 5.5pH with phosphoric acid. I didn't even get to open the bottle acid, my first measurement on the RO water was 5.0? What? I immediately re calibrated the meter and retested..5.0...