Recent content by yzf426scott

I just moved to a new home. I had a closet that was perfect for fermenting at my old house, but not here. The laundry room is my best option here, the only thing I'm worried about is when the lights get turned on. They are standard white neon tubes with a plastic cover over them, will this...

I'm building a rims system, I'm using a march pump. It's going to be two tier using kegs and various valves. I want to run stainless piping Instead of silicone tubing so my question is this. What size pipe should I use for this?

Also wondering were I should put my heat sensor for the programmer in this set up I.e like inline in bottom or top or directly in the mlt somewhere?

Yeah I'm gonna have a hand valve to cut down the flame I know 210,000 btu is overkill for the mlt lol but I just wanted it all to be the same I'm just weird that way. Plus it would give the ability to change things around or use the burners for other purposes. Anyway yeah I will have a false...

Sorry I didn't know term for what I was building now I do It's a direct fired mlt thanks for all the help and info, much appreciated :)

Rims is recirculation infusion mash system correct? I don't see what that has to do with the way I'm going to heat and regulate wart temp during mash. What my plan for this is as follows I have a digital programmer and everything needed to ignite my burner as needed including turning on and off...

I'm not going to be using electric and probably will never have all burners running full blast at the same time and if I do it wouldn't be for very long I was just seeing what it would take if the situation ever arose so that I can build it right the first time lol

I'm building a rims system and was planning on using three of the bayou classic 210,000 btu burners what psi regulator should I use for this? Also keep in mind I'm looking to be able to run all three burners at the same time. Any help or thoughts would be much appreciated.

Should I thaw them before putting them before putting in secondary with beer?

Anyone got any ideas on how to sanitize a banana before putting into secondary?

I'm making a banana nut bread ale and the recipe doesn't call for bananas or extract just flavor from the yeast. I would like to use bananas in the secondary does anyone have any experience with this? How much should I use, how long should I leave them in the beer? Any special techniques...

I'm going to be making my first partial mash and am currious about something . If I'm using grains that need to be steeped as apposed to mashed when do I do I steep them? Most things that I've read say not to steep longer than half hour and mashing is an hour. Any help would be great thanks

How much should i use?

How much should I use?

So I'm making a blueberry ale I'm trying to decide between two options 1.fresh blueberries washed crushed and frozen 2.frozen blueberries thaw them crush them and refreeze Any thoughts on wich is better? How much should I use? Should I put them into the secondary still frozen? Or...