Recent content by goplayoutside

Thanks folks. I know I need to get into the water software to elevate my brewing from using "good enough" water to using "great" water but have been procrastinating it which has worked out in the past due to the water at my old house being "good enough." The water at the new place is not "good...

Hello out there! I recently moved and am brewing the first batch at the new house this weekend. It is the AHB fall amber rye. It will be partial mash. Issue is, the tap water at the new house doesn't taste very good. Is there any easy way to start with R/O water and modify it to a profile...

I can't remember if I am following the flawed logic or the other logic, but I taped the probe to the side of a carboy full of water with some styrofoam packing sheet taped over it, and I set up the fan I got so it also turns on when my reptile light does. I turned the compressor delay up to ten...

Thanks for the hints, folks. I have not started my fermentation yet (brew day will be this coming Saturday I hope) so I have time to experiment by taping the probe to the side of a carboy full of water. I also noticed that the air within the chamber stratifies significantly, with the hot air...

I have a used chest freezer that I got for a fermentation chamber. For a while I had an inexpensive single-stage analog temp control/thermostat on it which would run it in cool mode only and that worked great. Recently I upgraded to an STC-1000 and put a reptile heat lamp in there for a...

One thing worth reading is the countertop partial mashing article from BYO (link below). The author seems to have had success using the spigot on a cooler. I have been doing standard BIAB partial mash for a few batches now but recently got a cheap 2gal beverage cooler to try this with. I have...

Well nobody seems interested in this thread anymore. I think I will stick with the Nottingham this time around. Maybe try another yeast with the same recipe in a future batch.

Thanks for the advice. I am basically following the "counter top partial mash" method (published 2006 in BYO). And even though technically there should be no problem mashing the wheat I decided against it due to potential for a stuck storage and/or conversion concerns. I will just use some wheat...

Planning my first all grain brew. It will be a 3 gal batch. There will be 1 lb of wheat malt and 3 lbs of barley malts, and 1lb of honey. I will do a single step infusion mash. Question 1: Do I need rice hulls to prevent a stuck mash with the wheat? With it being only 25% I was thinking...

I have been doing partial mash for a few batches now, just mashing in a paint bag in a big metal soup pot and batch sparging. I recently got a 2 gallon beverage cooler so I should be able to now mash up to 4 lbs of grain as suggested in this BYO article...

Bottled last night, tastes awesome. The tartness has rounded out nicely into what I would describe as a notable but not overpowering (to my taste) British ale-type yeast ester palette that is well-balanced with malt and hop character. The fresh floral hop flavor is the defining aspect of this...

Anglo-Texan fresh summer ale (whwat, pale, and pilsner nalts w/ smaller amounts of victory and caravienna, fuggles & willamette hops, and Nottingham yeast. Time will tell!

Tasted the hydrometer sample today, it has some delicate floral hop aroma and a subtle tartness at first taste followed by some satisfying but not overpowering grainy notes. It is clean and balanced. Fermented from 1.048 down to 1.0075, I am going to cold crash at 45 deg for a few days and get...

Real good airlock activity after 18 hours with the stick-on thermometer reading 63. Temp-controlled chamber seems to be working good, I'll leave it right there and look forward to bottling in a week or so! * EDIT- due it being the first time using a new (to me) freezer with external thermostat...

O yeah the yeast will be nottingham