Recent content by thewakersci

Would it be possible to sync with popular brewing software? I'm not sure how standardized the file formats and types of files the programs create but that would be helpful if it copied brew sessions from your iPhone to whatever program you were using. Or, sync recipies you created on your...

Looks like wortmonger has you covered! But to answer your question about 110 v 220, 110 is very slow.... for me its like .5 - 1 degree per minute! You would definitely need insulation to get it to high temps. 220 is recommended, and the wattage varies depending on which element you get. Some are...

Other than astringency, what might you look for in your wort? What do you do to fix the problems that you taste? Thanks.

You guys are &^$$ hillarious. I think you are probably all right. I dont think I had ever tasted at that stage ever. I usually taste after the sparge to see if I extracted tannins. I think I need to get comfortable tasteing it all the time rather then when Im looking for a specific effect...

I am at a loss about describing flavors... its like trying to put words to describe colors... all you can do is say that it "looks like..." and thats it. If you concentrate hard enough and relax I can precieve them but descriptive words like earthy, spicy, clovey, citrisy, mean nothing to me...

I hope so but the taste was really harsh, seems like it was astringent. It didnt seem normal at all. My beer was a 1.06 SG. I added 3 oz of hops (1 oz at beginning, 1 at 45 mins and 1 at 55 mins) Just to clarify, the wort was sweet before the boil but harsh after hop additions. I definately...

2 main questions: 1. Has anybody ever tried tasting thier wort at different stages of the brewing process? Before the boil? After hop additions? After coolign the wort? (of course in a sanitary manner). Im new to all grain BTW. I have a wierd situation... I tasted the wort before hop...