Recent content by janisco

In case anyone is on Twitter, I put together a list of the top 50 homebrew specific tweeters. http://scottjanish.com/top-50-homebrew-twitter-accounts/

Good suggestion, I'll work on a better way to embed the calculator.

Yup, good catch. The next time I update the calculator with some additional hop data I'll make that change. Here's a link to some of the common descriptors for the different oils: http://scottjanish.com/common-hop-oil-aroma-and-taste-descriptors/ They are percentages, correct.

In case anyone is interested, I created an online calculator that will estimate the average hop oil composition of your recipes. I got all the hop data from Hopunion, it's for the 2013 harvest. I hope to make an updated calculator for the 2014 harvest as soon as the data comes in. The oil...

Palmer's advice is a little confusing to me then. You can see from this graphic that old fashioned oats are in fact steamed and rolled into flakes. In order to steam even a steel cut oat, I would think the temperature would be well over the gelatinization temperate of oats in order to flatten it...

Do you mill your grain yourself? That's a big enough drop that the rollers might need to be adjusted and tightened up for a finer crush/better efficiency.

If you want to whirlpool for purposes of clearing up your wort before going into the fermenter, just give it a good stir after the wort is cooled with the chiller removed and let it sit for 15-30 minutes.

Do you have the option of using a standard faucet adapter like this: https://www.midwestsupplies.com/faucet-adapter.html?utm_medium=feeds&utm_source=google&gclid=CMfh_56jmMECFQGVfgodCC4Auw Just unscrew your sinks current faucet screen and screw in this adapter. From there, your chiller should...

If it’s an efficiency issue, using DME could contribute to an unbalanced malt profile (at least from what you were trying to achieve when building the recipe). If your efficiency is low, it’s low across all the malts you added to your mash, so it’s low evenly resulting in the same malt profile...

I think you should be fine. As I understand it, the key is that the oats you used were rolled, which means they have been de-husked and steamed and rolled into flakes (or pre gelatinized).