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Hi, I brew in 5 gallon batches and force carbonate. I can never get the amount of sour to where I want it. I ferment in a temp controlled environment, usually at around 78F. I let it sit for 4 or more weeks but it never gets sour. I have a large scoby from a starter purchased at a local...

So if I sparge with x gallons of 168 degree water, we will call that the sparge and its final temperature is whatever it is, somewhere between 152 and 168. If I INTENTIONALLY add water that is hot enough to raise the grain to 168, then that is a mashout. I would imagine if you are doing a...

So the goal is not to bring the mash to 168 during sparge? I thought it was.... Rich

I am trying batch sparging, I have always fly sparged. I am using the Brew Pal iPhone app. The mash in strike temperature looks correct, 166 degrees. But the sparge temperature is 168 degrees for a 168 degree sparge. it says to sparge with 8.36 gallons at 168 degrees. Since I am doing a...

Very Interesting! I am going to guess that it had nothing to do with the new welds on this fermenter. I think it has more to do with this is the first batch done it it, it previously held Dos Equis and I probably did not do a good enough job scrubbing it out and sanitizing it. My fingers...

Bump! Anyone seen such colors?

The fermenter was a snarky keg. I had just welded a 4" sanitary flange on the top. Of course I scrubbed it out before..... Rich

Hi, I just pushed a Blonde into the secondary/serving tanks. The yeast used was a White Labs WLP001 California Ale. The ferment was 3 weeks and temperature was controlled at 69 degrees. OG was ~1.05, FG ~ 1.006. I have never seen these colors before. The yeast cake on the bottom...

I was happily welding along on the first flange while, unbeknownst to me, the metal was warping. Ended up with about 1/4" of flange protruding inside. I tacked about every inch on the second one. Going slow like you say and trying for good penetration to make it sanitary on the inside...

more........

My chest freezer/fermentation chamber died so I had to get a new chamber. I am taking the opportunity to do some upgrades. Adding tri-clamp flanges to fermenters, dual stage temp controller etc. My welding sucks but it is getting better. When welding the first 4" flange the warping took me...

Yeah, I see in the instructions where they mention baking. Rich

I like the idea of sanitizing my Therminator in the oven. I am concerned that at 350 degrees we are close to or over the melting points of many sodlers. Ruining the thing in the oven would ruin your day. http://www.rfcafe.com/references/electrical/solder.htm Rich

FWIW adding a little vinegar to a water/bleach sanitizing mixture lowers the PH and makes it much more effective. Never add vinegar directly to bleach. Never use bleach/water on stainless. Rich

I have a Sankey keg that I would like to convert to a hot liquor tank. All this means to me is to add an outlet/valve, a thermowell, and a hole/lid at the top. I am looking into thermowells. I want to weld one on, I have a TIG welder. All the thermowells I find have threads, are there...