Search results

Each of them state usage in beverages, water purification, and water treatment systems so I would think that they are. So maybe? I've sent a contact email to Amarine to see if I could get some more information on that one. I doubt I'd get much help in food safe help from the eBay sold one.

So I was looking at some pumps on a budget and came across the following options: https://www.ebay.com/itm/DC-12V-130PSI-6L-Min-Water-High-Pressure-Diaphragm-Self-Priming-Pump-70W-HOT-NEW/233155667833?epid=5012209964&hash=item3649292779:g:CvsAAOSwDXFcfelC...

Any chance you remembered who sells these at this price on alibaba? Only one I've seen for $80 is with no pump, no grain basket. Pretty much just a kettle with a heating element. Also, even those $80ish ones become like $800 plus after shipping quote due to customs bonds and stuff.

How would one go about purging a kettle of oxygen without any kind of ports on the kettle? I've read about using bottled carbonated water. Could I also just connect some tubing to the end of the CO2 tank regulator and set it to as low a psi as it can go and stick the tubing into the kettle/wort...

Yup, 15 minute full temp boil.

So, I dumped the batch. The giant ball was solid on the bottom side. Was basically like a circular brillo pad on the bottom side. Best way to describe it was a giant lint ball on top, brillo pad on the bottom.

Roughly 26 hours.

Yeah, it’s likely getting dumped. It has no sour characteristics and not worth trying to save (was 6 whole lbs of grain that cost me like $10 tops). Chalk it up as a learning experience and I guess get even more religious with sanitation. If it’s mold, I know bleach sucks for stainless steel, so...

I have no idea if it’s actually fuzzy haha i’m not jumping at the chance to go touching it right now. I’ve just never seen a lacto pellice condensed into one huge ball like that. It could be. Took a wort sample and the pH is 3.42 but doesn’t taste sour at all. It’s definitely a first for me.

What in the world kind of infection is this? Kettle sour. Goodbelly. Religiously sanitized and pre-soured to 4.4 so guessing the goodbelly had some kind of wild strain that made it’s way. I’ve never seen this. It’s like a floating fuzz ball. Looks like one large as hell mold spore possibly...

Uh, what?!

That’s what i figured, was just a bit thrown off by the lack of krausen and it didn’t sound like any of the other ferments I’ve had. Definitely pre-acidifying this go around.

So about 6 months ago I gave kettle souring my 1st go. Ended up definitely getting a wild yeast takeover as my gravity after pitching goodbelly dropped in 72hrs from 1.046 to 1.022. Not normal for just lacto. Ended up being decent and just rode with it for a somewhat mediocre sour. I settled on...

The problem is I don’t have a neutral pH water. The distilled water I buy on their water report states a pH of 5.5. So that changes things a lot I would think.

So ordered grains from a shop that were based on a clone recipe. Grian bill Should be: 11# Pilsner Malt 2# Vienna Malt 1# Chocolate Malt 1/2# Roasted Barley 4oz Black Patent Malt 4oz Caramel 60 But, since I know mashing a high percent of roasted malts can drop the mash pH far too low, I...

This is the recipe I’m going with (only thing I modified myself is the hops) Est 6.8% ABV Est 34.5 IBUs SRM 42 6 lbs Pilsner 2.5lbs Vienna 1lb Chocolate Malt 1lb Lactose 1lb Flakes Oats 0.5lb Roasted Barley 0.25lb Crystal 60 0.25lb Black Malt 1oz Pilgrim @60 1oz Pilgrim @5 S-04 Yeast 4oz...

Wow, great reply! Very helpful. One last question I’ll throw out there: What about Polaris? I know it gives off a slight mint and wonder how that would work in a chocolate stout? Almost maybe like a mint chocolate possibly? Like a thin mint cookie type flavor.

The original recipe has an IBU of 33.1. I adjusted for 0.5oz Pilgrim @60 and 1oz @5 (my Pilgrim is 9.8% the recipes Willamette was listed at 5.6%) and it gives me around 34.3. Seems close enough to me. Which of the 2 would you recommend best? Some hop charts show Willamette as a viable sub for...

I’d prefer to keep the recipe as close as possible to the original with the change in hop variety being the only changed factor. So, I’d keep the 5 min addition. I mentioned Cascade as I’ve seen a few recipes that use it in the style so figured I’d list it.

So, plan do do a stout and the recipe calls for 2oz Willamette @60 and 1oz @5. I have tons of hops and don’t really want to make a trip to the LHBS 45 mins away just to get more hops then I’m already trying to use up. I’ve read Pilgrim is a hop that works for stouts/porters. Could I sub this and...