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Albany area. I need to get rid of them soon. Youve got about a week before i just toss em in the dumpster. Email me. danielmyers76 at aol.com

A friend of mine asked about racking some commercial gallons into smaller bottles. I told her that it could be done but wanted to know why. She said her mother liked a particular chianti and bought a bunch of gallons but doesn't drink it all that fast and was worried about how long it would...

So which is it? 100% rice, 100% barley or some kind of mixture. They had a press release that they were going back to 100% rice but said corn doesn't effect the flavor and then in the commercial say they use nothing but barley. Makes me want buy coors for sure!

Just saw the Coors Banquet commercial and it said they only use, "high mountain barley". Im confused. Are they trying to hide the fact they use corn or did they change the recipe?

Anyone know if there are any companies that make a stainless auto-siphon and racking cane?

Thanks! Just the type of input i was looking for. I was adding the flaked grains for head and really didnt know how much or exactly which one to add.

Looking for some advice on partial mash brew I'm working on for tomorrow night. I want an english pale ale and was searching for easy recipes and found a Maris Otter SMaSH with Kent Goldings. Sounded good to me so I thought I would give something similar a go (not a SMaSH). Here's what I was...

I did a 1 gallon all wheat biab last year. I mashed same temp you did. I did a 10 min decoction at 30 min. I did just as James did at 2-3 days, scraped the krausen (ferm at about 70 degrees for about a week and a half). Then I bottled conditioned. I drank at 3 weeks, 2 months and then 6...

I'm not a heating and cooling guy but I'm think. The only thing I can say is if you want full control over exactly what temp your beer/wine/cider is stored or fermented at you will probably have to hook up a temp controller.

I think that was a question of the OP. He wanted to know what c1=dir and c2=inv would do. They tell the relay which side of the set temp to turn the power on to the outlet. If you set c1=dir, you are telling the relay to kick on when the temp is ABOVE the set point (cooling) on SP1. If you...

One probe at the moment. If I build another fermenter, it will be two. I still see no need for any others. The ones I mentioned set the temp in my freezer perfectly. Not sure what the others actually do. Operating mode? Dependency SP1-SP2?, Minimum relay stop time?

I think Ive got it! Thanks though. Seems to me theres only 3 parameters I need to mess with to get this thing to control the temp. Set temp, differential and the relay option. SP1,2. r1,2. c1,2.

Heating vs cooling. I'm not sure for our purposes we need any more parameters other than those I mentioned before and two others, c1 and c2 (I still don't get why we need r4-r7). c1 and c2 are the parameters for turning the relay on or off when the temperature is above or below SP1 and SP2...

So Im writing the thread as I learn how to use this thing and I'm trying to figure something out. How in the hell do you make this thing heat? Both temperature switches (SP1 and SP2) kick power on when the probe GOES ABOVE the set temp. How do I make it kick power to the outlet when the temp...

So, I'm finally getting around to trying to install this temp controller and learning a little more about it. As I said before you change any patameter by holding down the set button for 8 seconds until you get a flashing 0. Then you press set again and it should display, SP1. At this point...

So how do you know which colonies are yeast, which ones are bacteria and which ones are fungal without using a microscope? Do they have different appearances on the plate? I used to do this stuff in college but it's been about 15 years...

It was pellet. The second I dropped it in, I thought, "Oh crap, I should have put that in a sock.". Lesson learned. Ive got a biab sack I'm going to boil and put over the end of my autosiphon then try to rack again. Then I guess Ill try one of those dip tube hop screens next. I know one...

So I did something very stupid. I had heard of people dry hopping in the keg when they ran out of time and didn't get to do a secondary. So I thought what the hell and went for it. Two weeks later, I went to pour and, pfzzzzth. A little foam and then nothing with the tube full of hops...

Looks pretty asymptotic there. It only makes sense that there will be a limit to how much of the oils and acids wort can absorb...plus it also makes sense that different malts will have different limits.

I'd like to see more studies before I decide that Brad did something wrong or his instrumentation is off. In the second episode where he analyzed a beer with 2 lbs of aromatic hops they seem to confirm his instruments aren't all that off.