Recent content by Mogget

Hey jessup, can you clarify? Cuz i used it from ABS and am getting some drastically different results than the Conan I've used in the past.

I'm in.

Oh yeah. Mine.

Oh yeah. Glad to finally chip in on this site. Use it all the time.

Try to make it to the next meeting. It's October 17th at the Black Forest restaurant on Hendersonville Rd. Bring a designated driver, you won't believe the amount of 'sampling'.

Are you a member of MALT (www.maltsters.org) always folks inviting people over to brew on the he Facebook page and the email list. I might be brewing on Sunday, but not sure if it's a good day for company.

In my case, I want to be able to keep a full carboy between 100 and 120 degrees for 3 or 4 days. I want to make some berliners and a few other sourmash projects. Not sure how the chamber is doing. I think it will be able to maintain the temps, but it may not be enough to raise the temps. Which...

Went ahead and got a 150 watt heat bulb and clamp socket. So far so good. Sitting at 110 degrees. Will see how it does tonight.

Does anybody have experience with the reptile ceramic bulbs? Do they get hot enough?

Ok. Have a dead minifridge that I want to turn into a lacto chamber. I have an STC-1000 ready for temperature control and a 120mm fan I can use to move things around in there, but need a heat source. Want to keep the temperature between 100 and 130. Have already tried a small space heater...

From Wyeast's website: 31. How do you achieve higher than 8 ppm O2 levels in your wort? . By injecting pure oxygen into your wort through a stone (1 min for 12 ppm). Or, by flowing pure oxygen into the carboy's head space and shaking for 20 seconds, twice. Anybody use the O2 flush and shake...

Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50 or so for a few weeks while this new batch ferments? And then take them both back down to lagering temps...

Remember that the sweetness of the wort is balancing the tartness of the lactic acid. Once the yeast eat up those sugars, that tartness will come through more.

Well. I think I'm going to just take Jamil's ESB recipe. Swap out the aromatic malt for some victory and hop with EKG and cascade. Then a largish cascade dryhop. Here's a rough draft. http://hopville.com/recipe/1653201

Really wanting to be able to brew something like this hoppy ESB from Sweetwater. Their website lists the grains as: 2 Row, Carapils, Vienna Malt, 70/80, 13/17, 40L. Anybody got any ideas what the "70/80, 13/17, 40L" would be?