Recent content by thebigo

I am told by Teltru.com that THEIR thermometers must protrude at least 2" into the vessel. There is a mark two inches up the stem on some of their thermometer...this is the minimum immersion point for accurate readings.

That is a great experiment. Thank you! I'll try it tonight & then post it. If anyone has any more experience notes on this post em ;)

ANYBODY? echoooooooo

anyone have any experience with the length of the stem that should protrude into the vessel?

I am getting two more sight gauge/thermometer combos from weldeless fittings. My question is how long must the thermometer probe protrude into the pot (not how long should the probe be). 1) HOW FAR INTO THE KETTLE SHOULD A DIAL THERMOMETER GO? 2) DOES BLICHMANN MAKE LONGER STEM...

I'm sure you already have it going but non-the-less you have said it correctly. The black goes unused unless you are trying to turn on a heater.

could you give a quick explanation as to HOW the sulfites help with oxidation?

I had the same scale problem on my equipment. Happened two ways: 1) left PBW soaking in my fermenter for a month before I got around to it. 2) soaked 120 bottles too long in oxiclean. After trying a vinegar solution and also a starsan solution I did not have much luck. I resorted to trying...

How long can a beer sit in a secondary before additional yeast must be added to carb the bottles? I have an IPA that I want to dry hop and am worried that if it sits too long in the secondary all the yeast will drop out and I will have to add some dry granules.

This sounds like the way to do it along with not letting the temperature rise too much. Minimize the slosh room. But I ask you, how would you go about carbing before in the keg?

Here we go...Have had some success with the fermenters. Remember all that scale on the interior of the fermenters I was telling you about? Got it removed without having to scrub. SOLUTION: RO water -->Used BOILED RO water with PBW and let sit over night I had tried this technique with tap...

Gotcha...so hard water uses up the chelating agents and leaves less to encapsulate the minerals on the glass. It seems like the chelating agents are needed in addition to the surfactants to get the scale off. We'll see how all this goes with the other fermenter.

So...the fermenter with RO water and PBW seems to have come clean and the other did not. I emptied the RO/PBW solution into the other fermenter and we will see if this was the solution (the RO water). Also something to think about. The fermenter with the tap water and PBW clouded up after a...

So I did some measurements on my water and found that my cold tap water has TDS of 144ppm and the hot side (runs through the HWH) has TDS of 151. I got an RO system and put RO water in one fermenter and hot tap water in the other both with 1 oz of PBW. Seeing how that comes out but I noticed...

My TDS (total dissolved solids) in the tap water are ABOUT 330ppm, I have a green thumb and a TDS meter. I have not tried CLR and may be the next thing to try. Before I try CLR I will try the bleach solution recommended since there is some in my bathroom. Thank you ALL for you input...