Recent content by im322305

I was wondering if anyone had any experience or could lend some insight into using dry wine or dry brewer's yeast for oxygen scavenging my brewing water. I've been using this method with baker's yeast with awesome results. Unfortunately toilet paper isn't the only thing that people are hoarding...

Yeah pretty sure your right. Keg was PBW'd overnight, rinsed multiple times, soaked in boiling hot water and then StarSan'd. With it accounting for 1/3 or less of the volume in the barrel what are the chances I'll have to dump it? Was going to bottle it and hand it out to people but pretty sure...

46% - 2 Row 16% - DME 12% - Malted Oats 5.5% - Munich 5% - Pale Chocolate 5% - Chocolate Rye 5% - Double Roasted Crystal 2.5% - Chocolate 2.5% - C-75 1.5% - Roasted Barley Herkules & Simcoe @ 60 --> 70 IBUs Imperial Yeast A07 pitched @ 1.50 mil/ml/Plato

Hey all. I made three different 5-gallon batches of the same imperial stout recipe in order to fill a 10-gallon used bourbon barrel. Transferred to barrel yesterday. This morning when I was cleaning out one of the kegs I used to age one of the batches I found a film like substance on the bottom...

Sounds like a solid set up. Not having the PRV is a bit concerning but couldn't you have the whole set-up attached and valve open during fermentation? When you want to add the hops could you just close the valve, take off the end cap, add hops and purge, reapply cap and then open the valve...

Where did you find an endcap that accomodates both a ball lock post and PRV?

Don't mean to be high jacking the thread but I just bought one of these and have some questions on dry hopping. I haven't been able to find many peoples experience's with dry hopping with an SS unitank but I've heard from some people that they've had issues with the dry hops clogging up the dump...

Simcoe and Amarillo is a great combo for a dry hop. Added 1.5 ounces of each for dry hop on my black IPA (OG = 1.075) and it was the perfect balance of pine and citrus. Never have done an IPA that big but I feel that 2 ounces of each (4 oz total) would be fine for a beer that big. Probably could...

Thanks for the advice. I too was wondering why they put wheat's pH higher than the other base malts. Do you feel that I should lay back on the lactic acid to prevent a mash thats too acidic? Certainly don't mind a little tartness in my hefes but dont want it to be too overpowering either.

Hey everyone. Im brewing up EdWort's Bavarian hefeweizen tomorrow and need some advice with adjusting my water for it (Grain Bill = 7 lbs Wheat & 4lbs Pilsner). I'm still fairly new to adjusting my water. My plan of attack is to dilute 40% of my city water with distilled water to help bring down...

Im so much worried about the color with the chocolate malt as much as the taste I get from it. I don't want it to impart too much of a roast characteristic. You think upping the chocolate to 6 oz or 8 oz would help balance it out without it being too roasty?

Hey all. Hope everyones holiday is going well. I just got back from LHBS and got what I need to make a nut brown ale (recipe below). I saw online that the briess amber extract that I bought is made with Crystal 60L. 1. Do you think all this amber extract will throw off the balance of the...

Looks like I need to invest in an extra fridge and a temperature control unit. From today I totally understand that I wont get precise temperatures using the swamp cooler. Just being able to keep it in the 60's is quite the task. Oh well, nobody said that brewing beer was going to be easy. With...

The fan is being used too help facilitate evaporation. I could be wrong but I thought by having a wet shirt on the fermentor with moving air could bring about evaporation and make it cooler.

I dont know exactly my dimensions of my SC but I've got water up to the level of the wort. Its not really floating but its definately being lifted slightly. The fermentor is right in the middle of my SC bin with about 5 or so inches of room on each side.