Last Activity:01-29-2015 7:56 PM
19 Likes on 15 Posts
Posted in thread: Mash tun temperature stabilizer on 01-30-2015 at 01:46 AM
I am having a hard time maintaining consistent temperatures in my mash tun during the mash
rest. I have a bayou classic 8 gallon mash tun with a ball valve and screen and a false bottom.
Depending on ...
Posted in thread: A compendium of tips on 01-27-2015 at 02:09 AM
When I sanitize a keg, I pour the 5 gallons of sanitizer into one of two 5 gallon fermenting
buckets. I leave one in my inside beer room where I ferment and have my taps. The other is
outside on my pa...
Posted in thread: tough problem: getting correct pre-boil volume & SG with scaled recipe on 01-20-2015 at 12:21 AM
So are you concerned about tannins when your runnings hit gravities lower than 1.008?I have
only gotten to 1.008 a couple of times and just quit with the sparge at that time. If I am a
quart or so sho...
Posted in thread: How many gallons of homebrew in 2015? on 01-19-2015 at 11:34 PM
1627.5+5 gallons of Dunkelweizen = 1632.5
Posted in thread: tough problem: getting correct pre-boil volume & SG with scaled recipe on 01-19-2015 at 11:24 PM
This may not be an answer to your question, but I hope it helps. I do not use Beersmith, but I
do take several gravity readings during the sparge. I collect 7 gallons for a 60 minute boil
and 7.5 gall...
Posted in thread: Fermentation done after 1 week? on 01-19-2015 at 11:07 PM
Your fermentation could be complete in one week, but I wouldl still leave in the primary for at
least two weeks. I would also take another gravity reading in a day or two and see if the FG is
Posted in thread: Kegging NUBE - Carbing/Conditioning a Scotch Ale on 01-19-2015 at 10:50 PM
For what it is worth and this may not be the best way to carb a keg, but when I have a big beer
that needs to be conditioned or if I don't have a free tap, I use priming sugar. When I force
carb, I se...
Posted in thread: Anyone use Homebrewstuff 1500 W SS heat stick ? on 01-16-2015 at 01:34 AM
I have two. I have one mounted in my HLT and let it run dry when I sparged. I was worried that
it was ruined so I ordered another. Both still work fine. For the first time, I used both this
Posted in thread: Jamil's Irish red - base malt question on 01-15-2015 at 12:03 AM
I would use Maris Otter. I always use MO for Irish Reds.
Posted in thread: How Do You Aerate? on 01-12-2015 at 02:33 AM
This is from the Product Technical Data Sheets:• Munich German Wheat Beer yeast has been
conditioned to survive rehydration. The yeast contains anadequate reserve of carbohydrates and