Recent content by oldbullgoose

I had no idea this BCS-460 gadget existed...I am going to have to check this out. I'd love to homebrew it, but like Navy_Chief said, it might even be more economical to go with the BCS-460 rather than cobbling the Arduinos together. Thanks for the tip!

So should those sensors be reading the same or one cooler to mimic a fridge? I have thermowells going directly into the beer. I could put the beer sensor in the thermowell and the fridge sensor in the jacket. It would be a bit cooler than the beer. Can it then be tweaked to control HEAT ON vs...

I think this has been addressed in part, but I'll shoot anyway because I am really interested in this. My brewery is about 20 minutes away from where I actually live and I would love to be able to deploy some technology to maintain fermentation temps, rather than having my old man (Igor) check...

Good job digging up the malt analysis sheet. I finally got to taste a sample 100% Avangard Pilsener beer, a Munich Helles. It'll be carbed up later this week. It's got a delicate bread character that tastes pronounced compared to, say, Briess Pilsener malt. Which after using this, I may never...

Haven't tasted the beer yet, but I also noticed good efficiency with Avangard. My Munich Helles is going to be closer to 6% than I wanted it to be. Got 85% efficiency compared to the 80% I usually get.

I picked up 20 lb to use in a Munich Helles next week. I'm going straight Avangard Pils malt, so I should be able to get a good idea of its character. I can tell you tasting it next to normal pilsner malt was pretty telling. Way more bread and overall flavor. I'm excited to use it...

Thanks everyone for the help. I've got the reptile tape and reflectix tape on two sankes in my freezer and the controllers holding it at 55. The ambient temp is 38 and they seem to be holding up. Success! It looks like I will have to get 1-2 more of the reptile tape for extra sankes to do...

I picked up large chest freezer off Craigslist for $75 bucks. I was looking for an upright about the size that it is so that I don't have to lift the 1/2 barrel sankes that I use to ferment in and out of the freezer. The price was too good to be true though and I went for it. Eventually I'll rig...

Here's a question: I know breweries will use yeast 6-10 times with the best fermentations happening on the third or fourth round of reusing the yeast. What process is going on that improves fermentation and do you get the same effect using this process (which I love...) or might this be an...

Here's a question: I know breweries will use yeast 6-10 times with the best fermentations happening on the third or fourth round of reusing the yeast. What process is going on that improves fermentation and do you get the same effect using this process (which I love...) or might this be an...

Here's a question: I know breweries will use yeast 6-10 times with the best fermentations happening on the third or fourth round of reusing the yeast. What process is going on that improves fermentation and do you get the same effect using this process (which I love...) or might this be an...

Here's a question: I know breweries will use yeast 6-10 times with the best fermentations happening on the third or fourth round of reusing the yeast. What process is going on that improves fermentation and do you get the same effect using this process (which I love...) or might this be an...

Thanks for the feedback. I put the fermenter in a breezy, damp corner of my cellar that, surprising to me, has an ambient temp of 59 degrees. With 7-8 degrees of fermentation temperature increase, that puts me right about where I want to be for the cream ale fermentation. Next step: find an...

I'm brewing a Cream Ale on Sunday and would like to use some basic temp control to keep my fermentation temp around 64 degrees. I've been fortunate to have a cellar that keeps a very convenient 65 degree ambient temp, so I haven't needed much for temp control for my ales and I have a keezer that...

After treating the municipal water with campden to treat the chloramine, I diluted it with 50% distilled water to make the alkalinity a little more manageable. With the 50/50 solution, I ended up adding 10g of Gypsum, 4g of Epsom Salt and 6g of Calcium Chloride to the mash, as the EZ Water...