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That Sebastian store is pretty cool, I think they opened a little over a year ago? It sucks that PSL is such a dead zone, I'd love to be able to run and get bulk grain somewhere locally.

I've got a pair of PT100 RTD sensors from eBay with four pins and four wires. As far as I know, a true four wire RTD utilizes all four as sensor wires as opposed to the more common 3 wire for temperature measurement. It looks like what I have is actually a 3 wire with a ground, not a real 4...

Sorry, I always forget to check my threads. A lot of people use the EMD 4.0-7.0 strips, but they're not cheap anywhere. I found some Whatman 4.0-7.0 paper on Amazon (http://www.amazon.com/dp/B00394FDA6/?tag=skimlinks_replacement-20) but I haven't tried it yet for my mash. It matches up with our...

I'm working through this exact same problem and I'm thinking it's a pH issue as well. I was using very good lab-grade strips that calibrate well to a pH meter reading (in the lab) with the solutions I tested, so I figured the ~5.4 reading I was getting was right. Then I came across a lot of...

There are a lot of garbage pH strips. What company are they from?

I think you two have done the most work with pH strip accuracy on wort. Do you have any idea if the -.3 reading is specific to the colorphast strips or is it a generic chemistry that applies to ph indicator dyes exposed to wort? I just bought a bunch of Whatman 4-7 ph paper (cheaper than the...

It's 100% the co2. I've accidentally inhaled in a large container full of dry ice and thought my lungs were going to explode.

Depending on how often you brew, I think people use camper water filters to prepare cheap filtered water. Those flavors sound like chlorine and organic compounds that a big carbon filter would remove.

As far as I can tell, the mash ph is mostly important for conversion and preventing tannin extraction. You can be above optimal ph without much negative effect on the wort production. What is important about ph is more in the boil. Higher ph in the boil will lead to harsher hop bitterness and...

The probrewer.com forums would probably be able to give you a better answer

I've noticed the same thing with my post boil wort. It's really harshly bitter and awful tasting and then after primary everything is fine. My guess is that the more harsh hop compounds (along with a decent portion of the alpha) are bound up by the yeast during fermentation. It's similar to the...

Is there enough height above the hump to fit a bucket fermenter on that?

For the sake of anyone who finds this thread in a search, I always feel the temperatures of my mash rests/strike water by hand alongside the thermometer. Once your hands learn the temps, you can at least calibrate to within an acceptable margin. I've double checked step mashes this way when I'm...

My recent dunkelweizen tasted really thin about two weeks into bottle conditioning; a few days later it was silky and creamy and perfect. A little time could do wonders. As for the roastiness, there really shouldn't be any in that style. I think you would do better with lighter Munich and...

To be clear, this statement is still correct. In fact, the only places where there seems to be semi-dangerous levels of mycotoxins in beer are in Africa. I'd also wager that the beer is much safer to consume than the corn or sorghum that it's made from. If the beer has anything nasty in it, the...

Cole RJ, Dorner JW, Cox RH, Raymond LW. Two classes of alkaloid mycotoxins produced by Penicillium crustosum thom isolated from contaminated beer. J Agric Food Chem. 1983 May-Jun;31(3):655-7. PubMed PMID: 6886222. Abstract: An apparent natural human intoxication resulted from consumption of...

The fact is that the statement that "Nothing in beer can hurt you" is objectively false. If done correctly, nothing in beer will hurt you. If done correctly, nothing canned will hurt you either. While it's true that it is much harder to screw up beer than canning, it is still possible to grow...

Their bottles all come from widmer and someone on the east coast (craft brewers alliance or whatever it's called). The draft on the islands is 100% from their small brewery on kona (~20 bbl I think), and it's definitely best at the brew pub followed by draft and then bottles. They use citra now...

"Common knowledge" is that a fermenter with sharp edges doesn't allow for full fermentation turnover. Some areas of the fermenter will see lots of yeast activity while the corners will be dead zones that lead to increased yeast by-products in the finished beer. I have no idea if it's true but...

I don't see why not, the diastatic power in most base malts is so high that adjusting the temp like this isn't going to affect your ability to convert. Now I don't know why you wouldn't pull the thick decoction (expose even more starch granules, take your time to get an alpha rest in at ~160...