Recent content by fermenter

I suppose we should step back, what is your goal? It seems to me that you just want the ability to control your boil rate correct? If so it seems to me your cheapest option is to go with a potentiometer/SSR (Solid State Relay) setup They way this works is the power is routed through the...

alien - Sorry I was not clear, the Stillgragon in the link is just a PID + SSR + Housing. just one per heat stick I do not have two SSR. millsware - If you do not want "I don't want on/off 50% of the time" then the link I posted is not for you, you would need some sort of rheostat to lower...

:( Works great for my needs and was much less pricey then other options I found for variable temp control. A SSR simply cut's power to the element so for example if you set the PID to 50% it would allow the element to be on 1/2 the time, thus you have your variable power. But yes I am also...

What about this: http://www.stilldragon.com/diy-controller.html I used this SSR setup (Solid State Relay) with a PID to control how often the element is "ON" works great! I just ran some 10 gauge wire from a 30A double pole GFCI breaker into the unit above then outputted from the unit into a 30...

So I heard in some podcast that Surly used Belgian Special B http://www.northernbrewer.com/shop/belgian-special-b.html I assume that would be the "Dark Crystal" in the original recipe. Unless my research proves something better I think I will try this one in a few months if so I will post back...

HI again - my FG was 1.026 - this is close to what Beersmith said it was going to finish at. Thanks all for the responces - and I did not know that champagne yeast do not eat maltose - that fact alone should make this senario not produce bombs.

I think the dryness from that yeast comes from it getting the beverage to a much lower FG, thus making it dry - yeah I was going to use that yeast for Apfelwein cider. Thanks for the info; the beer should have been at FG. It was primary for a month + 3 months of secondary; gravity stayed the...

HI, I wanted to run this by you all... I just accidently pitched 1 gram of http://www.northernbrewer.com/shop/red-star-montrachet.html Into my Imperial stout sitting at 1.026 FG + 3oz priming sugar. I was supposed to use Safale US-05 Ale Yeast, but mixed them up. So will this wine...

Well lemmiwinks, I was listening to a brewing network podcast where they covered this topic. if you think you needed to add yeast they recommended using about 1 gram of yeast rehydrating it and adding it to the bottling bucket when you add your priming sugar. Using this as a guide...

1 keg of each should work. Sorry thetmaxx totally off topic... but your going to Maui I hear? I HIGHLY recommend checking out the following places on Maui http://www.mamasfishhouse.com/ http://mauibrewingco.com/ have fun!

Good thinking - I had multiplied mine. It was originally 5, so in the EZ Water sheet I used the value of 15.

ok great. I think I might be getting it. I do batch sparge. Edit: I also carbon filter all my tap water - the results I had for my water was a Ward lab result with this filtered water.

Or perhaps this is better... so many ways to do this...

Thanks again for the replies I have been dreading tacking "Water", but now is the time... @ DSmith Since you live close to my home town in MN what do you do when you brew? Dilute with R/0? do you add any salts back in to get within ranges? I suppose it all depends on the recipe your brewing...

Wow thanks for the replies... I have much to ponder: I am (and should have included in original post) brewing: My third version... it's 'good' but I know water adjustments will make it better (a bit to bitter). https://www.homebrewtalk.com/f126/bee-cave-brewery-robust-porter-56768/ 11# 2 Row...