Last Activity:07-28-2014 10:08 AM
Likes Given: 39
173 Likes on 157 Posts
Posted in thread: NEW StrangeBrew Elsinore Thread on 07-17-2014 at 08:56 PM
RPI B modelwhen i put in GPIO_17 it errors out. if i put in GPIO17 it takes it but i never see
the SSR turn on when i adjust the cycle or temp. i have also tried GPIO 24Thanks againMine
won't except t...
Posted in thread: Irrational Fear of Crystal Malt on 07-16-2014 at 05:34 PM
The title says it all. I used crystal 60L once in a beer that didn't turn out well (for other
reasons). Since then, I've made plenty of successful beers, none of which have crystal. I'm
Posted in thread: beginner equipment for full brew on 07-15-2014 at 08:24 PM
Hi All!I'm looking to start a small scale brewery company from my garage. What equipment do I
need to start brewing? I'm thinking about buying the yeast and hops locally or growing them
Posted in thread: Temperature control in a cool basement on 07-15-2014 at 08:12 PM
My basement is generally pretty cool in the summer (between 60-68F) and in winter about 5-10
degrees cooler. I live in a 100 year old house in Toronto if that helps guesstimate what the
basement is li...
Posted in thread: True Traditional German Hefeweizen on 07-06-2014 at 04:27 AM
I used WLP300, all grain, 50/50 grain bill with a ferulic acid rest at 113F for 20 minutes.
Fermented at 62F and this beer is all clove, no banana at all.
Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-06-2014 at 04:01 AM
Posted in thread: Stc-1000+ on 06-26-2014 at 12:00 AM
So when do we really go for it and just replace the onboard STC processing with something like
a $19 Teensy board....:)Sent from my iPad using Home Brew
Posted in thread: One (belgian) yeast to brew them all on 06-24-2014 at 04:14 AM
There is no one-size-fits-all answer. There are multiple strains because there are multiple
desires in style outcome. Your best bet is to read the manufactures description of traits and
pick the yeast...
Posted in thread: Specialty malt "teas" on 06-19-2014 at 08:10 PM
A more accurate method is to nano-mash. Use a 1 pint Mason jar. Put 95 grams of base malt and 5
grams of specialty malt in the jar. Heat some brewing water to about 170F. Add the water to the
Posted in thread: What kind of sugar do you use for fermentation? :) on 06-18-2014 at 09:22 PM
Candi syrup from candisyrup.com , it's great stuff and they have some excellent recipes in