Recent content by enid

This is the way I have mine wired. My subpanel GFCI has 4 wires going to it (2 hots, ground, and neutral), but I am only using 2 hots and the ground out of breaker to power my elements. The 120 for my control panel plugs into a standard outlet (GFCI). I did it this way because I had a bunch of...

It is lacto to sacc. Here are some of my notes from my Berliner, it was good enough to take first in the AHA COC. It was a no boil recipe except for the decoction. Name Description Step Temp Step Time Mash In Add 11.00 qt of water at 150.6 F 136.0 F 120 min Step Add 9.00 qt of water at...

I used some 3/4" plastic split wire loom like this and zip tied it where I needed it. Prevents it from kinking for only a couple bucks.

To check your refractometer, calibrate first with distilled water to read zero. Then add 10gm sugar to 90gm warm water and dissolve. This mixture should give you a reading of 10 brix, approx 1.040 gravity. If it is off then it is your refractometer. If it is correct I would suspect your...

Just turning it down probably wont work so well either. The CO2 will start to come out of solution in the line and it will be all foam before it even comes out of the faucet. Like stated the best advice is to use 30ft of line or I use 3 epoxy mixing nozzles in the dip tube to restrict my pour...

Here is a good article on oxygenation levels using a mixer and O2. http://blog.flaminio.net/blogs/index.php/beer/oxygen/081408-wort-aeration

In my 10 gal. Amarillo wheat I use fresh zest from 4 medium oranges which is usually around 2.25-2.5 oz. I am not sure what the rest of the recipe is but I think 2.4 oz in a 5 gal. batch maybe a little much. Since they say items I would bet it means 2.4 oranges, but this is just a guess.

Welcome to the forum. I'm only 10 miles away in Omro. EAA Hops & Props is March 6th 2011. Another event in Oshkosh I would recommend is Brews & Blues, the date has not yet been set but it is normally mid July. Since you got hooked on good beer, Oshkosh Beer has a great blog and updates a beer...

Correct. Tested IBU's are about 10% more then a 60 min addition. I should have stated I calculate them as a 20min. addition, as this is what the perceived bitterness is. I think this would work also.

The only concern I see is the FWH addition. Normally a flavor / aroma hop is used not a bittering hop. FWH is similiar to a 20 minute addition in flavor, aroma, and IBU's. If it were me I would be adding about an oz of Amarillo or maybe Centennial instead of Perle. You usually want your FWH to...

Not sure what it was used for but I would contact the company and they should be able to point you in the right direction. http://www.alloyproductscorp.com/index.html

Cant be positive, but from what I see it is a 1/6th barrel. They are 5.1 gallons and I use them quite a bit for kegging. You will need a sanke coupler (verify type), faucet (cobra tap or faucet & shank), co2 tank, regulator, beverage & gas line, and misc connectors. If you are going to get into...

A 2 stage starter on stir plate with 1L each would produce about 397 billion. So yes this would actually be more then what you are currently planning on pitching. Without a stir plate you are looking at only 234 billion. If you only wanted to use one vial of yeast you could do a 1L starter...

1486+5=1491

I think your plan is good, you don't want to over-pitch. If you can keep your ambient temp around 70, the fermentation temp will raise with that much sugar to eat. My last Belgian Dark Strong was 1.094, with ambient air around 68-70, the actual fermentation wort temp hit 82 degrees.