This is my rub recipe, It's been tweaked a few times for my liking.
1/2 cup brown sugar
1/4 cup Hungarian smoked paprika
1 tablespoon black pepper
1 tablespoon Kosher salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon garlic powder...
Love your solution to the problem, looks like a real bang for the buck winner. Even though the energy costs may seem high compared to using just a converted chest freezer for a cooling chamber, you have the ability to cool a large volume of space which can accommodate several brews at once, nice...
Love your solution to the problem, looks like a real bang for the buck winner. Even though the energy costs may seem high compared to using just a converted chest freezer for a cooling chamber, you have the ability to cool a large volume of space which can accommodate several brews at once, nice...
In the video background is a 22 qt. induction pot with the foiled bubble wrap. I don't know who the manufacturer was, It originally was an automotive sunscreen in the clearance aisle at WalMart and cut it to fit, this is the pot I used to brew in and I have had the wrap off to clean up the pan...
Here is a link to a boil demonstration of my induction brewing setup. I plan on adding Reflectix to the saucepan and lid, this should reduce boil time by quite a bit.
I have been trying to find a source for a 6 gallon Corny style keg, my equipment is best suited to 6 gallon batches. Does anyone know of a source for this size of keg?
I get a nice rolling boil and have no issues with boil overs. I batch sparge so my first runnings fills it up to about the 1/3 level. To get the temps up more quickly I put put the lid on and monitor it closely, then remove it as it starts to boil. I do my second running for another 1/3 wait...
Water is a big factor in beer flavor and hop perception. Do you know what your mineral levels are in your water? Without a water report you are flying blind. A little gypsum to get the sulfate levels up are desirable for Pale Ales and IPAs. When you know what your starting water is like you...
Thanks, I realize now that my sodium is much to high, I just didn't know how high is to high. I have a Culligan RO system for our drinking water. I can use for my dilution water. I guess I should have a sample of that sent to Ward's so I know where I stand.
Yooper, here are my numbers from Ward's
Calcium 51
Magnesium 17
Sodium 118
Chloride 34
Sulphate 60 as reported SO4 -S entered 180 per EZ Water
Alkalinity 263
I was trying to stay in the mid range of suggested numbers. I can see that this may be the wrong approach...