Recent content by SwitchbladeSquirrel

Just an update. Beer was hopped with Cascade, Galaxy, and Citra (dry hop) and fermented with Omega DIPA (Vermont/Conan) for 3 weeks and then kegged. Actually turned out very nice. Strong pineapple and Citrus aroma. Sour Citrus taste, but still retained the pale ale character in the...

I have a kettle sour fermenting right now that I soured with a direct pitch of non-fat greek yogurt that contained several live cultures. Within 48 hours, it soured to about 3.5 pH and only reached 3.2 pH after a full week of kettle souring. In retrospect, I wish I would have taken a pH...

So the intense rotten egg smell slowly dissipated over the week that I had it kettle souring, revealing a subtle apple sauce and grape must smell similar to the lacto culture at the end. I imagine that the rotten egg smell was from the wild yeast in there too, pumping out DMS and sulfur trapped...

Two days into a kettle sour and it has an intense rotten egg and slight cream corn smell. The cream corn smell is normal based on prior test batches, but the rotten egg smell has me concerned. Has anyone experienced a rotten egg smell and produced a good sour from it? Any chance this will...

Has anyone used the electric BrewEasy to kettle sour? Seems like the perfect setup for doing so, as the system would be able to easily maintain a constant 110 degrees. I do have reservations about leaving a 240v appliance running continuously for days however. Think it would be dangerous?

The faster the system can recirculate, the faster temps will rise. Use the biggest orifice your system came with or no orifice (you'll need a gasket for this) and control drainage from the MLT with the linear control flow valve (G2). Watch your sight glass and open the flow valve slowly and to...

Tone aside, I think SpeedYellow may have a point. I too have been following the advise from Blichmann to make sure that at least 100 ppm of calcium is added to the brew water to overcome the otherwise higher buffering power of the larger volume of mash water. Doing so, however, has put the...

I think one of the best aspects of the breweasy is access to the mash for gravity testing. I can easily take a reading at 45 minutes or 60 minutes to see if I've reached the gravity I'm shooting for, and either move to the next step early or mash longer if I need to. Cant do that easily with a...

I've been trying to wrap my head around the Nugget Nectar recipe too. I just dont see how to get to the correct SRM with just vienna, pilsner, and munich unless it is a process difference as someone said above. I'm going to try using a combination of mostly vienna, pilsner and cara-munich...

Why cant I be that squirrel? My first recipe will be a 4-2-1.

I have the 5 gallon 240V breweasy too. I've been using between 8.75 and 9 gallons total water each batch, grist depending, for 5.5 gallon batches.

Just recently installed a 30A 240V line to my garage as well for a BrewEasy system. The L6-30 plug needed is three-wire, but I ran 4 - 8 gauge wires anyways. If I ever need to re-purpose the receptacle, I can just swap the plug and breaker without re-running wire.

Nice. I've yet to have a brewday without SNAFU's, especially in this bitter cold, so it's been running me upwards of 7-8 hours soup to nuts. 4-5 hours sounds fantastic! Also, the sitting and sipping you've alluded too. I am but a humble newb, but I believe crashing and decanting a starter...

Nice setup! How long does your brew day process take on the Breweasy? Long sessions have been killing me, so I pulled the trigger on the breweasy system too. I'm hoping I can drastically reduce the time required.