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I agree. I've made a lot of oatmeal stout, and have tried both 'milling' and as-is without any noticeable difference.

I bought these at my local health food store: https://www.megafood.com/vitamins-supplements/mineral-supplements/zinc-W1068.html The zinc is derived from S. Cerevisiae. I use half a tablet per 10 gallon batch (.3 mg/l), so enough for 120 brews! They are bound together by a blend of spinach and...

The heat from the element has likely damaged the insulation surrounding the inner core of the element where the current runs through. Though it's not enough to have caused a dead short (which would result in sparks and a tripped breaker), there could be a partial short allowing current to bleed...

I'd totally brew with that water, but I'd use some acid malt in my lighter beers to keep the mash PH down.

In order to test the freezer before converting, fill a bucket of water and leave it in there for about 24 hours. A gallon will easily freeze solid in that time. Note that the bucket may split when it freezes... Also look at the frost pattern on the inside walls after the 24 hours. There...

Jinjer. I like their live performances better than the videos.

Great! Thank you for all your help!! :mug:

Thanks for the great responses! You've helped me understand the process a lot more. One last question: Rabeb25's link mentions using a .1N NaOH solution. The solution I have is 1/5N. Are these the same? Thanks again!

Hello, I've been reading a lot about using sauergut for biological acidification lately. Exciting topic! I plan to use it for the first time in an upcoming Munich Helles. Over the past week I soured my first batch, but am a little confused about measuring the acidity in order to know how...

Belgian Wit ready to go right after work! My brew space smells of freshly grated orange peel and coriander. Bring on the summer brews! :mug:

More often than not it's the motor controller that's failed. Although I've been out of the appliance repair business for quite a while, so things may have changed a lot since then.

Good question! With a history of about a decade of wine making, I decided to try a couple of cheap beer kits. They were garbage, and I gave up. Then about 5 years later, I took a trip to Germany which introduced me to some of the most amazing beer I'd ever had. I was inspired to try...

I use a crazy mix of the two. All temperatures are in Fahrenheit, with the exception of my brew/dispensing fridges which are Celsius. Weighing grain and hops are pounds and ounces. DME for starters is grams. All recipes are built using the imperial system. I guess it's like speaking two...

This is what I use. My lbhs sells used 5 gallon buckets that originally held wine making juice for next to nothing. They're perfect! Two buckets hold exactly one 55lb bag of grain. Plus they're stackable, so you can store a lot of grain in a relatively small area.

Absolutely, without a doubt. I've always been a big fan of craft beer, but it was a trip to Germany in 2013 that changed the way I thought about beer, and inspired me to get into home brewing. I was just blown away by the character of their beers. It's difficult to put into words; all I can...

PH is measured at room temperature to avoid incorrect readings or damage to the meter's probe. The bad stuff (tannins) we extract usually happens during the sparge when the PH of the mash rises too high. Depending on the type of water you are using, the mash PH will usually take care of itself...

I etched volume markers in my kettles. There's an excellent DIY post in these forums on this procedure using salt, vinegar, and a 9 volt battery. It works really well! You can find it here: https://www.homebrewtalk.com/showthread.php?t=463099

Definitely a head-scratcher. If the solenoids test okay(you'd know if it was the main solenoid as nothing will have water), then there's got to be a restriction in the line somewhere. Another thing to look for might be a kinked line after it branches off to the ice supply line.

Hi! After lurking here for a long time, I decided to sign up when I stumbled across a post I felt qualified to respond to. :rockin: Plus, it's slow at work today due to the first blizzard of the season. I've been brewing for about 3 years, and just kicked it up a notch this summer by building a...

I've been lurking here for quite a while, but had to sign up when I saw this thread. I worked in the industry for 12 years, and I have to say you've done a great job thinking through all the logical steps in diagnosing this. Were you able to solve this already? Based on the info provided...