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Has anyone tried to build a wort chiller out of a window unit? Generally the evaporator coil temp would be sub 50 deg F. The thought would be do the following: 1. Dismantle the casing 2. Build a aluminum "tank" around the cooling coil. JB weld it water tight. 3. Wrap the cooling coil with a...

That all makes complete sense now that you mention it. Thanks for taking the time of detailing the ideal measurement and concept points.

Quick Question: Is there a particular reason that in an E-HERMS system or similar setup, the mash is recirculated rather than the HLT water circulated through a heat exchanger in the MLT? I call it typical b/c most of the diagrams that I see have the wort circulating through a HX in the HLT. Is...

So does anyone use a starter with dry yeast for a big beer 1080 or so? Also, don't you get better fermentation and flavor after harvesting and repitching. Mr malty says the 3 generation is "magical". aren't you just getting closer to that when you make starters?

Thanks for the input. Decanting the liquid would minimize flavor transfer. Makes sense that you want to grow the yeast and are not so much worried about the "product" liquid. The starter that I made is 1.6L

Nothing special. Just a 1060 generic malty beer. Similar to ed worts Haus Beer

Yeah, I know. It is one of those see what happens experiments.

I'm using a starter for 2 reasons. 1) practice 2) recipe calls for a dry yeast and with a starter it will be the freshest possible.

Sure, but you get better flavor profile from batches with a starter. And with bigger beers a starter is necessary regardless. The real question is about the temp. Not the need for a starter.

Quick question: I am working on my first starter and think that I may have run into an issue with temperature. I pitched about 6hrs ago and think that the stir plate is driving up my temp. It is sitting out on the kitchen counter at 73-74 deg room temp. OG is about 1030 and I am using...

Has anyone used an Ozarka 5 gallon water jug for fermentation? I assume that they are food-grade since they hold potable water, but has anyone used one? -D

Has anyone tried making their own hybrid yeast by combining different harvested yeast or starters, ect? I am wondering what the fermentation results would be....

I assume that you are blast force carbing correct? What pressure and temp are you using?

Maybe there is something to be said about aging at a large scale? By large I mean in a keg vs bottle

No doubt the pipeline idea is in process. I have several running now. I am just curious as to why 2 weeks is possible. In the show, the pilot brews take place at the dogfish head brewery/pub (5bbl system) and they were pumping out beers at a 2 week pace. For example, they made their version of...

OK. I am about a year into my home brewing adventures and have done south of 20 batches. I have a very basic question. What is the right length of time before a beer can be consumed? I have been watching Brewmasters on TV and have heard several references to beers being ready in 10-14 days...

Hey all, Thisay not be the right location for the post, but what are the opinions on the ABG distance ed course? It is full through the end of 2012 so I assume that it is pretty decent. Me personally, I don't necessarily want to change career paths at the moment, but would love the training...

For all you guys that are in Austin: I am thinking about starting my Arduino build as well. Any takers on hanging out and taking a look at some builds while drinking beer?

Milled or not, grain should always be stored in a low humidity environment. Water activates the enzymes that do the starch-sugar conversion. Although they are really most active at higher temps, germination can restart, which is what malters stop when produce malt. Better yet always store in...

Has anyone done the shield label? Where did you get the labels? I'm trying to avoid cutting them out by hand.