Recent content by jeremy2027

Great idea, thinking outside the box for sure. Im on the fence with this raspberry pi thing trying to decide if I want to start learning about it. This is probably going to push me over into figuring it out.

I had the same problem a few years ago, what type of sanitizer are you using? At the time I was using Iodophor and getting some metallic tastes in my beers that not everyone could taste but it was still there to myself and the wife. I switched to Starsan to sanitize and the problem went away...

FWIW I did a 6 gallon Maris Otter and Citra SMASH not long ago. I added no hops during the boil chilled the wort to 170*F then added 5oz of Citra for 30 min while whirlpooling at 170*F using my electric kettle. The beer is actually quite good TONS of citrus aroma and flavor with very little...

Nice, thats good to know. What calculator are you using?

Would I benefit from removing the trub before making a starter for my next beer. It was a hopped with ekg and goldings very lightly

Take a look at this picture, this may be a stupid question but is the yeast the white clumps? I am assuming its like this because the 002 flocs like crazy.

Haven't changed them but cleaned them very well and its a different keg than the last one. Once the new beer is carbonated Im thinking I will swap taps and see if the problem follows.

Has anyone ever run into the issue of a spicy (lack of a better term) flavor when you pour your first beer after it sits for a day or more? After I dump the first pour the flavor is totally gone until the beer sits up for a day or more. Im using Belvex antimicrobial tubing and clean with HOT...

Not really worth doing, the beer might be a little clearer than normal but not worth the trouble. Next time I will just throw the gelatin in the keg while its cooling and carbonating pour off a couple pints then be done.

Im currently experimenting with this exact thing using a Pale Ale I fermented at 64*F. After fermentation was complete I heated 1 pack of gelatin in 4oz of water to 155*F then threw it in the carboy that was still 64*F. I let it sit for 4 days then transferred to keg last night. While...

Glad to hear it will work! I currently ferment two ales in a time using thermowells and fermwraps controlled by two STC 1000 Controllers. Im going to give it a shot. One thing I am going to try as well with my current fermenting pale ale is to use gelatin in the primary without cold...

Did you ever try this? Basically I am wondering if I can have one ale fermenting at 64*F and the other cold crashing to 40*F in the same fermentation fridge.

Since you have two holes already you can go to Auberins.com and purchase their separate volt and amp meters. They connect the exact same way on a wide voltage scale so need for the whole doorbell converter setup. I have them in my electric panel and they are a far easier solution.

The bag of coffee I am using is 12oz and I do all of this in a corny keg so yes right at 5 gallons. 8oz per 2.5 gallons might be much but depending on the coffee you are using it might be just enough. The aroma and flavor I get out of 12oz of coffee is amazing the only reason I am thinking...

Correct back in the day when Black Metal first came out they used 007 and it rocked :rockin: Im not a big fan of the farmhouse version but I still wouldnt turn it down.