Recent content by redwood

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It's in Napa. :mug:

Sorry man, parting out would make it useless.

http://sfbay.craigslist.org/nby/app/4911415511.html Homebrewing Equipment (2 tap kegerator and temperature controlled fermentation fridge) 2 Tap Kegerator- Danby Fridge converted to 2 Tap kegerator. Stainless steel shanks, tail pieces, and Perlick stainless steel faucets. 5 lb Co2 tank...

Everything sold.

I have one not so great offer at the moment, so let me know man. How much are you willing to do for the mill?

http://monterey.craigslist.org/hsh/4859044877.html Trying here before we let it go for dirt cheap. We're down in the Monterey area, a meet up in the south SF Bay Area or southward is possible. :tank::mug:

Great! We did this last night and it looks good. Probably switch to bubble wrap incase the towel gets in contact with the plate, gets wet, and starts to freeze. Essentially. The GF called the gas company, we got our instructions to not turn anything on or off, make sure the stove was off...

After the stove exploded, we ran to home depot to get a turkey fryer to keep from losing our first ever batch of pilsner. We were about to hit a boil when the stove exploded so when we got back, there was already some serious protein coagulation underway. After the boil, we had already...

:tank: Alright, will do. I see. Every spreadsheet has it's own "range" of ions. I guess what we're seeking now is what will make a beer representative of the water source, but not taste like crap? I see Palmer's ranges, but where do those come from? Where can I find...

We were following the advice to pay more attention to RA than to pH, which is why we weren't too concerned with using the pH meter. On the spreadsheet it says to maintain a certain SRM range we need to achieve a certain RA, that's why we had a focus on that. It gives us the low-high range of...

This is what we have for our Source Water- Calcium (ppm): 33, Magnesium (ppm): 14, Alkalinity as CaCO3: 72, Sodium (ppm): 24 Chloride (ppm): 68, Sulfate (ppm): 51 and Water pH: 7.7 We are using Palmer's brewing worksheet and we are trying to make sure that our mash pH is correct. With our...

Wow, thanks! If one sparges until preboil volume is reached, or until 1.010 SG, how do you figure out how determine acid addition if you don't know exactly how much sparge water you're going to use? Just have 5 gallons ready of sparge and add acid to match that as calculated?

Hello all! Alright, we just had our summer wit go into the fridge, and pulled a sample...and there's something off about it. We figured it's time to address water quality, as we haven't been looking at pH at all. After much reading and note taking, I have this example set up, but it seems...

We attempted a step mash in a 5gal cooler this past weekend, it was fairly difficult to hit the last two temps. We ended up using .75qt/lb of grain initially, and by the end to get up to the 150's we were well over 2.5qt/lb, a very thin mash, and a lot of prayers hoping we got full conversion...