Recent content by jescholler

I understand. So I'll carb at 5300 ft based on the atmospheric pressure at 5300 ft. Then when I get to the higher altitude I'll increase the pressure based on the atmospheric pressure at that altitude. The line length will be calculated based on the gauge pressure at the higher altitude. I'll...

The change in regulator pressure makes sense to me, but doesn't that assume you're carbing and serving at the same altitude? For example, if I carb the keg at 5300 ft and it has 2.5 volumes CO2, wouldn't it still have 2.5 volumes when I take it to a higher altitude (assuming I disconnect the CO2...

I'm going to be kegging a beer at 5300 ft. and dispensing it at about 11500 ft (pretty soon after I get to 11500 ft). Does anyone have any tips on how I can figure out what to set the pressure to for carbonating? Should I also use a longer line length for dispensing? Sorry if these are basic...

I assume you mean with the sensor floating in free air. I don't wan to use that setup because free air will be a couple degrees cooler than my beer during active fermentation. If I did that, I would need to correlate the temperature of the beer with the temperature of the air. I would rather set...

Yeah, I know 1 degree is tight. I plan to tape the sensor to the outside of my carboy and insulate it from the air in the fridge. Given this setup, the temperature of the beer will change pretty slowly, so I don't expect to be cycling the compressor too much. If so, I can increase the...

I'm looking for a temperature controller. Does anyone know of a dual stage on/off controller that supports <1 degree F differential?

2012 Citra pellets are also available from Rebel Brewer: http://www.rebelbrewer.com/shoppingcart/products/Citra-Hops-%28US%29-%252d-1oz.-Pellets.html I e-mailed to confirm they are the 2012 crop.

Wow! They're sold out.

Just scored some 2012 Amarillo pellets: http://www.hopsdirect.com/amarillo-vgxp01-c-v-pellets/ Get em while they're hot!

Sweet! I've heard good things about it, so I'm giving it a go for an oatmeal stout.

I just pitched a starter of WLP007 into a full batch. I let the starter ferment about 24 hours then chilled it for a couple days. I took it out of the fridge at the beginning of my brew day. Before I pitched it, I decanted off the starter beer and used some of my brew wort to swirl the yeast off...

I am planning on a mix (8% RB and 4% chocolate) and I thought I had the chocolate picked out (Briess Dark Chocolate, 420L). Your comment about Biress has me second guessing though. I have heard that about Briess before, but it slipped my memory. I guess I'll open the thread up to chocolate...

I'll be making a vanilla oatmeal stout and I'm trying to nail down the roasted barley. I know roasted barley can vary greatly based on the "maltster", so I'm just wondering if any has any experience with the following: Weyermann Roasted Barley (375-450L) Hugh Baird Roasted Barley (500-600L)...

He's right. Up until now, you had something awesome. Now you've gotten cocky and it's probably ruined.

I didn't mean to dismiss the refractometer issue, but just wanted to make sure the OP knows good pitching rate guidelines (since the last 2 batches used 1 smack pack per 5 gallons).