Recent content by pvtschultz

I'm using 3.8% acid malt to bring the estimated mash pH to ~5.4 (room temp). I'm then going to use an ounce or so of acid malt with a cup of yogurt to inoculate the wort. The last time I tried BW I just pitched lacto ~24 hours before the ale yeast and my culture had already consumed the...

I'm teeing up another BW and found the below article quite educational. My first was soured with lacto cultured from 2-row barley. It turned out good enough to get me a bronze (3/9) medal. It was too sour though, lacked flavor, and head. The beer was 60/40 barley/white wheat. This time I've...

I hose off the inside, especially the element, and then check it with my fingers to make sure there is no crusty buildup. I don't want to risk scorched wort.

I just drop my CFC right in at 15 minutes and let it fly. I've done 20-30 brews this way with the same element with no troubles. She does spit a bit when I drop it in, but I know that so I can deal with it.

Constant recirculation improved my mash efficiency by ~10% (72%-82%) for my eBiaB setup. The ability to mash out had to help as well. I have hit 85% if I crushed the grains fine with my Corona mill, but 80%-82% by double crushing at the LHBS.

I have a private well and septic system, so it just goes back into the ground where it came from to be used again. :) Watering the grass, garden, trees, and other plants would be the best/easiest solution to me. Maybe pump it out to a pool/pond?

You can pitch one packet, but be prepared for a slight (24-48 hour) delay for krausen to form. I would personally pitch two or do a small starter (500 ml) to get things started before pitching. This has been my go-to dry ale yeast for more than a year now. I've pretty much have always had...

BierMuncher's Centennial Blonde. Easily G2G in 2-3 weeks and great tasting.

X2 I forgot about making a starter for this yeast.

I understand that the OP is probably looking for a self-contained chiller, but I have to throw this out there as an efficiency marker. I have a 100' 3/8" copper coil immersion chiller. My well water is around 55 degrees. I can chill 6 gallons of wort to 65 degrees with about 20 gallons of...

This is/was one of my favorite yeasts, especially for cream ales and pseudo lagers. It will ferment fast and wild above ~68 and will need a blow-off tube (especially if repitched) and give you some fruitiness and 1-3 day fermentation times. But will also chug away for several weeks at 50-55...

You need a hydrometer to determine whether fermentation is complete or not by taking a couple measurements a few days apart. Cold water can hold more gas in solution than warm water. The CO2 that dissolved into your beer at the cold temperatures is now being released at the warmer temperature...

SSR's are current blocking and not voltage blocking. You will be able to measure a potential on the switched side due to the high resistance of the meter without the element. The element has a low resistance and therefore a higher current flow so you will not measure voltage with the element...

I personally wouldn't have any qualms tapping into it. If the pipe is close to your brewing area, it would be an easy connection. A better alternative is to use a dryer vent though. A long stack will have more condensation which will flow down to the foundation. There may be some risks there...

I'd let it ride for at least 36 hours with this yeast. You'll have to trust your sanitation a bit with this yeast. I personally think the flavor and crispness of this yeast are worth the delayed fermentation. I have repitched this yeast after washing and it took off right away. I'm guessing...