Recent content by smyrnaquince

I have a new Cereal Killer. I noticed that if I tighten the lock screw down too hard on the adjustable roller, it does not spin freely.

I just got an oxygen want that uses the small red O2 tanks from the hardware store. With a propane tank, I can tell if it is getting low because I can shake the tank and feel that the propane is getting low. I don't feel anything inside when I shake the O2 tank. How do you tell when it is...

Just got this one figured out. If you want to put a 3.5mm stereo plug on the original probe, the white wire goes to the base of the plug, the black wire goes to the tip, and the middle (barrel) section of the plug is not used. Also, my original probe reads 1.1F higher than my 12" probe. If...

Perhaps a bit more complicated, but a lot neater: I opened the case, unsoldered the original probe from the circuit board, and soldered in the new one. If you are comfortable working with electronics in this manner, it is actually quite an easy job. The wires and strain relief fit perfectly (no...

This, except boil for 60 minutes, then measure the amount of water left in the pot. You will then have a very good estimate of how much wort you will boil off in an hour. (Yes, you can double the 30 minute number, but the 60-minute number should've slightly more accurate.)

My primary bucket has a spout at the bottom, like yours. Instead of siphoning, I attach a hose to the sprout instead of using a siphon. In my bucket, the bottom of the spout hole is just above the yeast tub layer. I run the first bit from the hose into a measuring cup to get rid of the yeast...

All the upright freezers I see have cooling coils in the shelves. Where did you find one that did not? I don't like the idea of bending the shelves down and risking a tubing pinch or break. Thanks!

See my reply to a similar question: Reducing Recipe Quantity

What is your current gravity?

Boil the nutrient with the water. I traced a recurring infection to not boiling the nutrient. Not saying this would happen to you, but it could.

I would say you can cut all the volumes and weights in half, EXCEPT the pre-boil volume. You need to figure out your boil-off compared to the boil-off in the original recipe. Keep all times and temperatures the same. For example, assume that the original recipe uses a 1 gallon/hour boil-off...

This worked for me, as well.

Are you measuring the pre- and post-boil volumes at the same wort temperature? If not, you are not comparing like volumes. There is expansion due to heating, typically around 2% ambient to mash temp and 4% ambient to boiling.

I believe that BeerSmith assumes that the pre-boil and post-boil volumes are both measured at the boiling point. (If you look at the Volumes tab, you'll see that shrinkage due to wort cooling is taken into account *after* the post-boil volume. I typically assume that: volume at ambient (room...

Thanks! I received a pointer to the tart cherry juice concentrate at Whole Foods, so I got some of that to use. I pulled 8 ounces of fermented wort and started adding measured amounts of concentrate to get the taste I wanted, so I could scale it up. I decided that I was not getting the flavor...