Last Activity:01-09-2014 11:19 AM
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Posted in thread: MM3 keeps jamming on 07-29-2013 at 09:51 PM
I've had my MM3 for about six months. I've had problems with it jamming from the very first use
but could always make it work after adjusting the bottom roller. All of a sudden it just
Posted in thread: Any MM3 owners have trouble with it jamming? on 02-28-2013 at 11:11 PM
I just use a drill.
Posted in thread: Any MM3 owners have trouble with it jamming? on 02-26-2013 at 01:28 AM
I've had my MM3 for a few months now and it crushes great; but just about every time I use it
the non-driven roller jams up with crushed grain. I unjam it by reaching under it and moving
the roller un...
Posted in thread: Have you ever soaked glass in oxyclean too long? on 11-28-2012 at 10:01 PM
Posted in thread: Have you ever soaked glass in oxyclean too long? on 11-28-2012 at 09:23 PM
And then it gets a crusty film on the inside? I just did that to my primary carboy. How do I
get that crap off? I tried my carboy cleaner that fits into my drill, but that didn't work.
It's like cemen...
Posted in thread: What does it mean when your krausen doesn't go away? on 06-09-2012 at 12:42 AM
Thanks. The recipe was just 10 lbs of 2-row and 1 of crystal. It was an IPA so lots of hops.
The yeast was some 1056 that I harvested and cleaned during brewing. Maybe I used too much?
Posted in thread: What does it mean when your krausen doesn't go away? on 06-07-2012 at 09:56 PM
Usually by the time primary fermentation is over the krausen has gone away, but sometimes it
sticks around until I transfer to secondary. I currently have one that I'm thinking is ready to
Posted in thread: How do you estimate your cell count in harvested yeast? on 05-22-2012 at 06:45 PM
I've just recently started getting into harvesting and still not sure how to tell how much I
should use. I currently have about 1/2 cup of Wy 1010 in my fridge that is pretty compacted and
Posted in thread: Diastatic power of flaked barley on 05-05-2012 at 11:38 PM
I appreciate your rambling, thanks much. I think I have a better understanding now.
Posted in thread: Diastatic power of flaked barley on 05-04-2012 at 06:21 AM
So a malt with no diastatic power still has b-amylase but needs to be released by enzymes from
the base malt?