Recent content by jujitsudave

@Hopping4Hops did you ever try this? How'd it come out?

You should be able to take off the sight glass, but leave the ball valve connected to the fermenter. Then buy a 1.5" TC blow off tube/cane and connect it to the ball valve. Leave it open during fermentation, and close it when ready to swap back in the sight glass/hop dropper. You will still need...

Hi @Westel is this still available? I’m in California, might be interested. Is this one of the SS Brewtech Unitanks? It has the coil on the lid, not a jacketed tank right? Assuming it comes with the lid etc? Does the chiller also heat as well? Thanks!

Finally get to go this year. I’ve been away from home brewing for a number of years, but now I am back and really looking forward to this year. Does anyone know if there is going to be a BNA night this year? Can’t seem to find any info on it…. Thanks!

Holy cow, is this beer amazing. They pack so much hop flavor in this beer, and I love the fact that it is still a pale ale. It’s kind of everything I wish to find in an IPA as of late. Otherwise, I find most IPA to be trending towards being too sweet. Not this though. Perfect balance of dry and...

Thanks everyone, some good ideas to ponder for the next attempt.

Thanks for the feedback everyone. I think I will read up on limit dextrinase. The rationale for the approach was based on the recommended temperature ranges for products like Ultra Ferm and Amylo 300. I’ll double check, but I recall that the products state to not go over 140? Presumably this is...

As the title implies, wondering if this has been discussed much? I've been homebrewing for a number of years, aware of the temperature ranges for each, and how modern malt is modified very well. I'm thinking about low carb brewing (Brut IPA etc), and was wondering why I don't see more of this...

I didnt take many notes on time, but I believe it was a total of 5 weeks. I highly recommend playing with it. I think the cherry flavor really came through nicely. Probably due to the brett and the use of large amounts of munich malt extract.

I did a quick sour red. Unhopped wort, pitched starter of omega lacto, after 24hr pitched big Brett L starter. After a few weeks it attenuated to 1.010 (common for extract in my experience), dry hopped for a few days with El Dorado, the kegged. Came out really good. A slight bit too sour (I'm...

update?

Yup. About a week and a half ago I tried both. The Trois beer was down to 1.022 and the US-05 was down to 1.020. Both taste fantastic so far. US-05: Clean, nice sour tartness, coconut is flavor is there but less than I was hoping for. Trois: Clean, nice sour tartness, but with a good amount...

I just used this blen for a sour wort process. I used a 5 gallon PET carboy, purged with co2, fit with air lock, and kept at 85F with a fermwrap. I built a 1L starter (1.040) and pitched that. 72 hr and was only down to pH 3.4. If it helps here is an email that I received from the owner Omega...

still no activity this morning. I think I'm jut being over paranoid, but does anyone have any other thoughts?

That's a good point, hadnt thought about how secure my connections are. I'm using a carboy hood but it doesnt feel loose. I went ahead and taped it up with electrical tape just in case. Did that this afternoon, we'll see if that helps. Thanks for the idea.