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Been a whole since i posted. But there is a city wide homebrew group competition coming up. 1 entry per group. The category is munich dunkel, which is one of the maybe 5 styles i have virtually zero experience with. I was hoping the great people here could help. I am looking for...

I am not sure what to say, in a direct cause-effect concept I can't help but agree with you. However, when put in the main mash, the contents still go through a rigorous boil. maybe it has to do with the physical solids and were also boiled and added in (the shredded cereal)? I am rebrewing...

So...background of this little story can be read here. For the TL;DR crowd, made a stout using the second runnings from a big stout we brewed. Decided we wanted to add cinnamon toast crunch to the beer. made a mini-mash with the cereal and a # of 2 row, waited, mashed-out, boiled, cooled...

For what it's worth, I use 1# of carabrown in a fairly big bodied brown ale (6.5-7%) and it is almost indistinguishable from brown malt (except the slight lack of roast you mentioned) at ~8%

So, I just went and did this last night. Mashed 1# of crushed 2-row with 2.5# of Cinnamon Toast Crunch (pulverized with a rolling pin) in 1 gal of water at 153F in a cooler and let sit for 45min. The cereal absorbs approximately 2cups of liquid per pound. Mashed out and a small sparge later...

If you don't want to use spirits, steaming or boiling in a small volume of water will pull out some of the more astringent and "woody" characters. This was my method for mellowing wood chips before I moved to toasted oak cubes. Given the style, I think a bit of boiling then added would work...

Hey everyone. So I know there is plenty of threads about "adding breakfast cereal to secondary" with typical responses of "you should have added it to the mash", so I was thinking there could be a work around. A buddy and I did a large collaboration stout (11gal 1.120OG) and decided to take...

Thanks Doug. You're right, I don't know why I said neutral wire, I know better.

Thanks Doug293cz. Judging by your diagram vs my own, I am guess the problem with the SSR wiring you mentioned is that the neutral wire has to run from the PID and not directly from the jumper correct? As far as the PID, the actualy numbers have probably changed as the PID model I purchased is...

Cool. Thanks everyone. recalibrating won't be an issue because when I put all of this together is going to be the first time the PID is calibrated.

Thanks snoman! I like the idea. What I think I might do just to avoid changing too much, is to add an addition SPST switch between the PID and SSR. It should allow me to accomplish the same thing (albiet with an extra switch throw) and won't really change my current wiring at all. I...

so I am wanting a way to disconnect my RTD sensor from my control panel for ease of use, storage, cleaning, etc. So, I figured instead of wiring my RTD sensor directly into my PID, how about I add a disconnect at the panel. I have seen this guy here at Auber Instruments, but I was just curious...

I realize now that this isn't the best sub-forum to put this thread. I reposted in electric brewing. Mods can feel free to delete the thread.

Hey everyone. So I am designing a simple control panel to modify my current system. The system is a typical 3 burner 1 pump system. The two electric components of the system are going to be 1) the pump and 2) a 120V heating element. The heating element is going to be for an in-line...

Hey everyone. So I am designing a simple control panel to modify my current system. The system will be a typical 3 burner 1 pump system. The two electric components of the system are going to be 1) the pump and 2) a 120V heating element. The heating element is going to be for an in-line...

Did a little streamlining of the recipe, I think it is looking pretty tasty, Got rid of some of the roasted malts and upped a few of the grains that will lend themselves to more body. 20# Golden Promise 2# Flaked Barley (toasted) 1.5# Caramunich 1.5# Chocolate Malt 1# Crystal 120 1# Carafa...

Makes sense. I was purposefully leaving out oats to avoid the oil slick like mouthfeel it can leave, but for the sake of complexity and the added sweetness/body it is probably worth it. Probably lower the caramunich to 1.5# and add in the 0.5# Flaked oats. Also, it is probably worth noting...

I am wanting to brew a big boy stout. I want something with that same "fudgey" mouthfeel associated with Side Project's Derivation series. I want the big booze beautifully blended with the soft, sweet mouthfeel and deep chocolate flavor (lets avoid "that's what she said" jokes, god knows i have...

So, I ended up not doing a secondary charring after the whiskey soak. After chatting it over with some friends we decided that the effects of igniting the ethanol present in these soaked staves is too unpredictable and we wouldn't have a clue as to what could happen to the flavor. So, I simply...

Hey everyone. So, I have read a bit on using barrel staves in beer and from I could see on this forum most are warned against using the staves. If I remember correctly, it was said that the wood provided too much oak character and not enough whiskey/bourbon. I am currently undertaking...