Last Activity:05-05-2013 7:38 PM
Posted in thread: Window Unit Powered Chiller on 05-07-2011 at 04:23 AM
Has anyone tried to build a wort chiller out of a window unit? Generally the evaporator coil
temp would be sub 50 deg F. The thought would be do the following:1. Dismantle the casing2.
Build a aluminu...
Posted in thread: HERMS Setup Question on 05-03-2011 at 12:06 AM
when you need to raise the temperature of the mash, you can either heat the container it is in
(regular method- wort pumped thru HLT), or put something hot into it (your method- hot coil in
Posted in thread: HERMS Setup Question on 05-01-2011 at 04:47 AM
Quick Question: Is there a particular reason that in an E-HERMS system or similar setup, the
mash is recirculated rather than the HLT water circulated through a heat exchanger in the MLT?
I call it ty...
Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:44 PM
So does anyone use a starter with dry yeast for a big beer 1080 or so?Also, don't you get
better fermentation and flavor after harvesting and repitching. Mr malty says the 3 generation
is "magical". a...
Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:40 PM
Doing starters with first-generation dry yeast is not usually recommended. Per Mr. Malty, a
standard 11-gram satchel has about 200+ million cells in it, plenty for beers up to 1.060 in
OG; in fact, I ...
Posted in thread: Nottingham Starter Question on 02-27-2011 at 05:23 PM
I'm curious - how big of a starter did you make? What are you brewing? Have you made a decision
about what you're going to do with your starter?TDNothing special. Just a 1060 generic malty
Posted in thread: Nottingham Starter Question on 02-27-2011 at 02:18 PM
:off: Dry yeast is not horrible but if you are looking for a certain flavor profile from the
yeast there are numerous fresh yeasts to use.Yeah, I know. It is one of those see what happens
Posted in thread: Nottingham Starter Question on 02-27-2011 at 02:10 PM
I'm using a starter for 2 reasons. 1) practice 2) recipe calls for a dry yeast and with a
starter it will be the freshest possible.
Posted in thread: Nottingham Starter Question on 02-27-2011 at 07:43 AM
Sure, but you get better flavor profile from batches with a starter. And with bigger beers a
starter is necessary regardless. The real question is about the temp. Not the need for a
Posted in thread: Nottingham Starter Question on 02-26-2011 at 11:41 PM
Quick question: I am working on my first starter and think that I may have run into an issue
with temperature. I pitched about 6hrs ago and think that the stir plate is driving up my temp.
It is sitti...