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I'd think those particles will act the same stirring/stopping as if you did not stir. They should sink pretty fast, usually faster than the yeast. Are you getting alot of trub in the fermenter and trying to find a way to keep it out of the finished beer? I think that's a different issue that...

To address the transfer issue you mentioned, from my experience doing this it should not create a problem, as long as you can stop the stirring. The reason is, it will speed your fermentation, causing the yeast to flocculate earlier. If you can see the ferment, you may notice when the...

About aging time of tequila vs. 7 or more years for other spirits, keep in mind that the agave plant needs 5-10 years to fully mature. So for reposados and anejos especially, that's alot of time going into that bottle. For a good well-priced tequila (25$ or less), I think the cuervo...

Hmmm it seems the Numiko thingie does much more than a PID controller. In one unit that you can hang in a pot, it circulates AND heats. That thing is awesome I would definitely cash up for it if I was building something. You could recirc your mash or sparge water and maintain temp, with the...

If trying to find which is the hot leg, the multimeter will read 120 volts between the hot and neutral, AND the hot and ground. neutral and ground will not read voltage.

Yep that makes sense now!... what made it confusing for me is measuring my post boil volume hot with a dip stick, then taking a corrected, chilled gravity. I did not incorporate that cooling shrinkage properly. (my volume was unshrunk, and my gravity sample was chilled.) Good thing beersmith...

I'm pretty sure the same goes for erlenmeyer starters on stir plates.. there's not much if any oxygenation going on after fermentation starts. I've done stirred 6 gallon carboys, but the best vessel for this is the sankey keg. 1/6 bbl or 1/2 bbl, they work great with a 2.5" stir bar in the...

Hmm what aeration? If fermentation has already started, is not co2 being produced and haven't other gases been pushed out of the fermenter? how is the stir plate is going to actively pull oxygen into the beer if its not in the fermenter? I call bunk on the above replies. Seems like it would...

The same way you can shake co2 into the beer, you can shake it out. You might try depressurizing, shake the keg, bleed again, shake, bleed etc. until the carbonation is where you want it to be. Let it sit a few minutes in between taste tests/shakes so that you do not overshoot it.

been using weyermann's floor-malted bohemian pils. It made me an excellent golden strong and czech pilsner. I get alot of protein break at the start of the boil with it. I removed it as it came up to boil. Maybe the excess protein is causing some of the flavors people don't like? dunno

I wouldn't go for any excess carbonation regardless of style, unless you have some way of pouring slower. 12 psi should make the pour manageable and the carbonation medium. If you want higher carbonation, you could leave it around 18 or 20 psi, then on the 4th you could bleed the pressure from...

Sure you can do it for free. I think there's something called "campden tablets" I don't know much about but I've heard removes that stuff. But for free you can just draw the amount of water you need several days in advance and let it sit out in the open, or get an aquarium bubbler and bubble...

Yeah as said above, that flavor can come with a vengeance from chlorinated water, or from a garden hose (if god forbid you used one for your water), or from yes high fermentation temperature. In any of those cases I wouldn't expect it to condition out. If its bottled and you don't like it, I'd...

I've discovered a problem with beersmith in that it changes anticipated gravity with the default 4% cooling volume shrinkage. To see what I mean go to the boiloff tool, and compare the finishing gravity with 4% shrinkage to 0% shrinkage. The anticipated gravity changes if you put in ANY...

The important number, the one that affects gravity and your calculations of the brewing, is the volume in the kettle at the end of boil. To really dial-in your brewing system you need to work with 2 volumes and gravities, pre-boil and post-boil. MOST recipes are listed by their post-boil...

I wouldn't treat it any differently, it will be fine. The yeast will love it! Its like having a shallow horizontal fermenter. Also you'll be able to shake alot of O2 into it when you pitch, if you're into that kinda thing :D

I personally would not save it that long. Those packets are cheap enough. The yeast might be fine after that time (doubt it though) but its really not worth taking that chance for that price.

This is another technique that will both speed up the process, eliminate the secondary, and gives only a slighty softer hop character. Just add the hops with the yeast into the primary fermentation and let it roll. The utilization of the hops is excellent because of the stirring of the...

Good luck with the setup, let us know how it works or if you need any more help!