Recent content by masampson

However, if I'm not using a stir plate and only swirling every once in a while, would a boost of straight 02 be more beneficial than just an initial aeration by shaking/air pump?

I'm also pretty new to writing in here but I pretty much use it for any question about anything I ever have. I'm by all accounts a newbie myself, having only been brewing for a few years. You said at the start that you are adding 170F water to your mash out? Since the target is to "loosen up"...

I heard there is an old English style lauter technique where you essentially fly sparge, but rather than letting the runnings go into a holding tank (or boil tank) you pump it back into your lauter water. Basically, you are lautering with 170 F wort. It seems strange, but it appears to be the...

Okay so we have a fish tank pump for aeration in our relatively new 3.5 BBL system. I know for homebrewing it is typical to use these, as well as straight oxygen, but for now we are just using air. However, I was curious if there is a way to know how much actual air is being put into the wort...

Weaksauce, Blichmann

If so, do I need a certain amount of headspace? This fella is pretty full, but its already been fermented, was thinking about adding priming sugar.

Hey all, I was recently approached at my workplace to brew a large batch of a 5 gal batch I made a few weeks ago that some people took a liking to. Our brewery has a 3BBL system, but I just wanted to get some opinions from anyone who has dealt with a system this large before. I know it all...

Doesn't come apart, and the spigots are jacketed so you would run water through it. It's definitely some sort of cooling unit, and there's nothing but darkness deep within its guts. I was thinking it could be for cooling a wort sample before it goes into fermentation, since the system runs the...

My company just got a new big ol' brew setup. It came with this thing, which looks like it would be used for a grav readings, but there aren't any holes in it for beer inputs. Any of you pro folks know what its for?

Okay, so I've worked with yeast starters to make small batches of beer, but now I've realized I don't know a crucial piece of info for if I need to make a larger (MUCH larger) batch. Depending on how long I let a starter sit, how will I know how much yeast I've created? Can I make a massive...

Just brewed last night, here were the results! Recipe Type: All Grain Yeast: Safale #US-05) Yeast Starter: Nah Batch Size (Gallons): 5 Estimated Original Gravity: 1.088 Estimated Final Gravity: 1.018 IBU: 74.5 Boiling Time (Minutes): 60 Color: 44.8 SRM Primary Fermentation: Time Will Tell...

1.013! woo, that's why i love y'all.

so i made a batch of a rye ipa a week ago, it still ain't bubbling! this is the first time i've used dry yeast (safale S-04) and i'm a tad confused. the first time i pitched the wort was at 70F, i rehydrated the yeast in sterile 70F water, let it sit for 15 mins and pitched. 2 days ago...

I ended up dry hopping it for 10 days (kind of a no no) but I still felt it could have used a little more nose to smell like ruination. I even added an extra half ounce right off the bat..

new hop sched: 1.5 oz Warrior (16.7%) 60 mins 1 oz Perle (7.8%) 15 mins 1 oz US Goldings (5.2%) 10 mins 1 oz Fuggle (4.6%) flameout CANT WAIT TO CHUG IT