Recent content by prrriiide

I”m getting ready to start the build-out phase of my 5bbl brewpub project. I plan to use Wi-Fi Inkbirds for tank control. I will be starting with 8 tank controllers, eventually expanding to 13. Each solenoid pulls 0.8 amps. Does anyone know what the controller itself pulls? Inkbird info email...

I'm doing a IIPA. 20g batch: 55# 2 row, 5# c-10, 5# flaked rye...1.091 Est OG Magnum, Simcoe, Amarillo, Cascade...105 IBUs 5.9 Est SRM 8.9 Est ABV Target brew date is 5/11/19 I'm wanting to pour this IIPA at a fest on 6/22. Timeline includes 2 dry hops at 4 days (pull) then 7 days (pull)...

Factory preset on mine was 0 minutes. I assumed that short-cycling was already taken into account.

To say that I am mad as HELL is an understatement. I have been using an Ink Bird ITC-308 controller I got brand new in the box, used to factory presets (except the temp set point) for cooling only. In the space of a year, it has cost me the compressors on 2 units. I don't know what this POS is...

I have a real head-scratcher... I have my efficiency in BeerSmith set to 80%, which has historically been pretty close. The last several brews (4-5), the pre-boil gravity has been off - low - anywhere from 5-10 points via refactometer (calibrated with distilled water). I've adjusted with a...

Brewed rye IPA yesterday. Had problems with my mill gap, it's old and had drifted open, so I had a good % of uncracked grain. I adjusted and re-milled and it looked good. It turned out to be a lot finer crush than I thought. And I foolishly didn't toss in any rice hulls. So, dough in, all is...

All things being equal, I would normally agree that 65 is too much for the styles, but all things aren't equal; this beer is well north of 10%. The current 34 IBUs are at the top of the style guidelines for both styles, but the beer is still too sweet by a whole bunch. Like waffle syrup sweet...

13.3% aa for the magnum. Looks like I might be in the right track. Thanks!

I have a wee heavy - Irish red mash up I did that is about 10% ABV. The problem is, I undershot the bitterness for the alcohol level (it doesn't help that I got much higher than expected attenuation - BeerSmith est OG was 1.103, which I hit, and FG was 1.032, I got 1.020). Est IBUs was 34...

Thanks for the thoughts, guys. I hope I can learn to tamp down the reaction...it's VERY strong, to the point that some of my favorite beers are no longer my favorites. I also have the same problem with Mosaic hops. There's a flavor compound that is highly pronounced in them that isn't...

I think I'm aiming this question more at BJCP judges and folks that have been brewing for a long time... I think I have developed a sensitivity to diacetyl. I am tasting butter bombs more and more often in both my beers and in commercial beers. In my beers, I have had other brewers - who's...

Aside from kettle caramelization, is there a reason for boiling longer than the first hop addition?

It's amazing what time will do for a beer. I took this one to a large festival on 10/1, and none of the flavor issues were present; just a slight hint of diacetyl. You'd only detect it if you knew beforehand that it was an issue. Several of the BJCP judges really liked it. It wound up with a...

Thanks for the replies. I am taking it out of the cool box and de-gassing a couple of days to see if it helps. The 1.016 FG reading was taken at transfer to secondary and temp drop. I checked it at kegging and (as expected) it was the same. At the time I kegged it, it tasted fantastic. It...

Brewed a big IPA on 9/2 for a festival. Fermented at 65* for 8 days in primary. Dry-hopped on 9/7. Transferred to secondary to clear on 9/10, held at 48* for 7 days. Kegged yesterday and laid gas to it. Out of the fermenter, tasted as expected. Dry-hopped then tasted at transfer to secondary...