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On initial clean, use a scotchbrite. Duct tape it to the end of a broom handle then use a flashlight to inspect

Been using sankes for many years now. Rubber cap and canes. Works like a champ . Bottle brush for cleaning immediately after use with only water. Store upside down. On brew day I brush 1 more time. Then fill with iodophor/ water and sit while my kettle boils. I have 4 of them and never any...

Mash PH is important as well. Check your sparge PH too

:rockin:That was it, Thank You!:ban:

I've been using BeerSmith for about 6 months now. I did set up my equipment profile initially, using the wizard. However I just noticed that the .3 I entered for the thermal mass of my mash tun ( sankey) is insignificant. I can change this number to anything and it doesn't effect my infusion...

Mr Food, When Using 30 feet of tap line, and keeping your pressure at 30PSI, doesn't the line (when not in use) fill with CO2 thus causing foam when you begin to fill the glass? I just built a beer fridge with 5 taps. I put 2 taps of soda in there and have these at 30 PSI with 10 feet of line...

Hey this pump looks handy. Cheap, but handy if it works like the video. I probably wouldn't try pumping up evevation but through the rocket and chiller would work. I didnt think about the time required for isomeization, that makes sense that its flowing too fast to really matter.

When using the hop rocket, do you run your wort through right after flameout, or do you cool your wort down to 170F first to prevent isomerization? I currently do not have a way to chill the wort "in" the kettle because I use a therminator counterflow chiller. I would like to place this after...

You were correct. I used Munich type 1 as the base malt about 90% and some caravienne, Cara Munich , and melanoidin for the balance. Oktoberfest yeast, and hallertau. Man this is malty and spot on what I was after. I'll be entering this to be judged, we'll see how it does Sent from my iPhone...

Thank you very much! Didn't think of looking there Sent from my iPhone using Home Brew

For my 10 gallon batches, I like to sparge 11 gal of wort, add 2 more into the kettle for a total of 13 Gal, then boil back down to 11 gal. The purpose of this is that the addition of water will always allow me to compensate for Specific Gravity adjustments. I can add more or less that 2 gal to...

Thanx, yes the mutation debate was a bit side tracked but from both your inputs I learned a lot about yeast storage and appreciate the insight. "There are those who must portray the leg up, and there are those who genuinely are" xxxbrewdude Sent from my iPhone using Home Brew

Any tips where to get the stainless backsplash drip trays ( wall mount). My goodness they are expensive!! Sent from my iPhone using Home Brew

How do you adjust it from room temp to cold? Isn't the PSI from the tank the only change over temp? This is what I understand now that I'm reading on this. I've decided to put the tank and primary reg in the fridge. This way I can keep the primary high for carbonating and probably 2 secondary...

Brad did verify they are the same. Ok, now to go back into beersmith and re enter again Sent from my iPhone using Home Brew

I just read a great overall on white labs web site with regards to harvesting, storing , repitching rates, etc. I feel I should not stop washing the yeast . They will store longer if washed and will also help more accurately estimate the amount of trub. They do suggest storing for no longer than...

I've saved a couple yeast cakes in gallon jugs in y fridge for about 3 weeks now. Usually I will wash the yeast in a couple days and then store. Question; can I store the entire cake for several months before washing off the trub? I'm concerned maybe the mass from the trub may be harmful / to...

I have an additional question in with beersmith to concur, but what I believe is occurring here is that since the 1950 s the SRM method ( using light to measure instead of visual) has been used and the maltsters are still recording as lovibond. So, they are the same. Sent from my iPhone...

I received an answer back from beersmith on this question. The answer was short and sweet. " with regards to grain color, lovibond and SRM are the same". Soooo, while still confused, I will just enter the lovibond in the SRM field and move on. Sent from my iPhone using Home Brew

""The last 10 bags of Boh Pils I went through was Kolbach 37."" Vlat, was this the floor malt? Or does it even matter if its the standard B-Pils or the floor malt? Thanx for the specifics on these malts:rockin: