Recent content by ericwatkins_utk

I agree "dissolving" wasn't quite the right choice of words as far as conversion goes. I was thinking of dissolving more from the hot water and solubility aspect above. I completely agree with the hastle of heating water and trying to get every last efficiency point. I used to try to...

Hey guys - Its been a while. So I was pondering over mash out today - I've always used a 10 gal Igloo cooler for my MT and I love it - except for the inherent challenge of raising temps. I usually use a grist ratio of about 1.5 and like where I'm at. Since raising the mash temp to mash out...

I'm a maintenance supervisor at work and it was old stuff we were going to obsolete and throw out. You can pick up the stuff from Grainger. It's a 1/4 hp DC motor with a Dart drive.

Marzen 5 gal + Stone IPA Clone 5 gal + IPA 5 gal + Noble Pils Clone 5 gal + Original Porter 5 gal + Barleywine 5 gal + Dead Guy Clone 5 gallons = 35 gal for me =19,460

Here is a link to a photo album I have with a motorized grain mill setup. Its not the Monster brand name, but its a Crankandstein out of Atlanta. http://www.facebook.com/media/set/?set=a.387013727986557.89934.210476985640233&type=3 If the link doesn't work, you can follow my facebook page...

Awesome, Kal. I've got pacman fermenting at 60 right now and it has done awesome. John Maier from Rogue almost always ferments at the bottom of the range. I've had good luck as well. A few weeks at cold temps will definitely do it some good. Keep us posted !

We kegged that batch - so no explosions! I have had a couple bombs in the past before I ever really paid much attention to the sugar and volumes of CO2 ratio. Each batch is a learning experience - I wouldn't sweat it too much.

If its carbed the way you like it, I'd throw them suckers in the fridge and halt the carbonation. If not, you may or may not get bottle bombs, but still could wind up with a beer that pours 7" of foam when opened. Clear bottles are fine as long as you try to keep them out of the light...

I'd say its probably ok to ferment a little high with the lager yeast, but the thing that scares me is mixing the higher temps with 100% pils. You may end up with a rapid fermentation and strong DMS with the pils and the higher temperature. If you go with it, I'd extend the boil time a little...

Nope. I've determined I have much more likely odds when dealing with the old yeast...

Several members of the Augusta Homebrewers Association, including myself, grow hops. We had pretty good luck here in Augusta. It important to pick some that are hearty, and I think you have. I water mine about a pint every 2 days. Last year was my first year and I had two that grew about 12...

Bubbling every 3 seconds now! Its very much alive and well.

I've been brewing for about 3-4 years, but just started all grain a couple of batches ago. After feeling like a rookie all over again and I'm chasing mash temperatures, however I came up with a good idea for a mash temperature probe: I brought out my multimeter I use for electrical work and...

I know many people are subscribed to this thread, so I thought I would post my experience. I made a 1L starter yesterday from two jars of washed Brewferm Lager yeast. The sticker I had on the jars was dated 1-11-11. That makes this yeast almost exactly 15 months old. I got up this morning...

Absolutely! I lived in Knoxville from 2004-2008 and Kodak / Sevierville from 2009-2010. Got a BS in Mechanical Engineering from UTK and went to work for Sonoco Products in Newport after graduation. Landair Freight out of Greenville is the plants dedicated carrier. I miss the area. Its some...