Search results

The TC-K100M1/2NPT is a type K thermocouple. It is not an RTD. These are different kinds of sensors. It sounds like you have it wired up wrong. The manual for the SYL-2362 says that thermocouples should be wired with + to 9 (red) and - to 10 (blue). The polarity is important. Terminal 8...

I have that same pre-chiller from MoreBeer. I've used it in an immersion chiller capacity before without any problems.

BrewlabSF is hosting its first East Bay party in downtown Oakland on Friday night. Guests get unlimited tastings of a wide range of homebrewed beer. The parties are always tons of fun with lots of good (or at the least very interesting) beer to be had. More info & tickets are here...

I placed somewhere between 9th and however many other entries there were (did they ever say?). I was one of those that did the triple decoction too. It was both my first decoction and first lager. So I wasn't expecting to place very well anyway. I left shortly after they announced the top 8...

Cornies can apparently be easily made to work on their side with a bit of adjustment to the dip tube. OldSock mentioned it not too long ago on his blog: http://www.themadfermentationist.com/2011/02/american-bitter-gravity-cask.html

Good news, even though the show has or hasn't already been canceled, there's new a spin off. http://vimeo.com/20604077

I would think if you were to use CO2, you would do it before you transferred and not after it was already full. Same as you do if you're kegging. Purge the vessel of O2 using CO2 first and then rack the beer into the container.

Neat ideas. Those Belgians must have some wonderful product packaging laws. In the U.S., things seem to be a bit more complicated. I just ran across this post the other night talking about some of the requirements for commercial beer labels...

I'm guessing you mean 1.042 & 1.044. That's pretty darn close and you shouldn't ever know the difference. That .002 may only equate to .2% lower ABV at most. Did you make sure to adjust for temperature after you took the reading? Since most hydrometers are calibrated to 60 degrees, a 1.042...

It sounds like a good SMaSH (Single Malt and Single Hop) recipe. A quick search shows it's been tried: https://www.homebrewtalk.com/f12/aromatic-amarillo-smash-194111/ I'd say go for it.

I can't believe how apparently common this problem is. I had the same problem with a shipment once. The lid was taped, but it still leaked. I had grain in the same shipment packed right under the star san, but fortunately the grain was double bagged and the bag soaked up the spill without...

Minor typo - Bisquit instead of Biscuit in the Malts section. Also - is there a spot where yeast is entered?

For your step #2, where you say you'll be adding the Northern Brewer hops *after* 60 minutes, this should instead be added when there are 60 minutes *remaining* in the boil. It's just like the 15 & 5 minute additions. You always add the hops with that amount of time left in the boil. So for...

I made a dip stick for my kettle out of a cheap metal yard stick. I calibrated it by filling the kettle a gallon at a time and recording the inches on the ruler for each water level in a table. It's pretty easy to interpolate in between water/wort volumes from that table after that.

I've heard of people adding beano (do a forum search) as an option to restart a stuck fermentation. It's possible that the mash didn't break down the sugars enough so the yeast can't completely process it. I think this is where the beano would help. Yeast nutrient might be another option too...

I think a lot of people buy their buckets with the spigot already installed. Or at least that's how I got mine. I really wouldn't want a fermenting bucket without one on it. It's easy enough to install one on your own if you have the tools. You probably just need a drill with a hole or step...

I brewed this on 11-26 and just racked to secondary on 12-28. O.G. was 1.082 and S.G. the last 10 days was stuck at 1.020. So it appears the sacch has done about all that it's going to do. I'm surprised it attenuated out as much as it has since I pitched a bit too warm and then thought I'd...

+5 Bell's Two Hearted IPA Clone +5 Strong Scotch Ale +5 American Hefeweizen +5 Oaked Arrogant Bastard Clone +5 Amber Rye Ale +5 11-11-11 Gun Stock Ale 39190 + 30 = 39220

username: sigsegv

Thanks for reading! I really hope that write up was helpful. I'm still pretty new at this myself, but out of the half dozen or so recipes I've brewed, this is the only one where I've used a yeast nutrient. I've always questioned the original recipe for whether this is really a necessary...