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(This was posted in another thread, with some mods to this version) I've been brewing all grain for a year. I think a significant amount of grain and appropriate, quality liquid yeast make worlds of difference in the outcome. You don't need anything too fancy. I brewed on Sunday with the...

Cheers! I've been obsessed with induction cooking hobs since I used them in Europe while visiting an X-girlfriend (man was I proud when that girl brought a gueze to a party and then started explaining what it was to her friends...) Imagine the ability to dial in a temp for your mash and walk...

My philosophy is "don't fight nature", so I found some yeast that allow me to brew when it's crazy hot. I spent summer a year ago living in the attic of a big house. It was regularly hot enough to cause a body to sweat while sleeping despite fans and open windows. A fellow at a homebrew shop...

I've been brewing all grain for a year. I think a significant amount of grain and appropriate, quality liquid yeast make worlds of difference in the outcome. You don't need anything too fancy. I brewed on Sunday with the following equipment : Mash Tun : 4x ~3.5 lbs of grain in homemade...

Since I haven't posted anything in ... well a while ... I'm the guy that fermented the cider on the Nottingham ale yeast cake from a pumpkin (squash) beer. At first taste, I thought my cider smelled nice and tasted kind of flat. It seems to be improving itself. Nowadays, the carbonated...

I finally bottled/mason jar-ed mine. I put 5 liters of non-carbonated brew into mason jars, since I was lacking a sufficient number of bottle caps to bottle everythnig. I had done the following : * 3 gallons cider, quick boil, cooled, pitched onto yeast cake from spiced pumpkin (really squash)...

I was wondering if I should rack to a secondary, considering my recipe/situation/etc. I've never done that, but at the moment I have insufficient bottle caps, and I'm worried about autolysis. quick review : * 3 gallons cider, quick boil, cooled, pitched onto yeast cake from spiced pumpkin...

I opted to pitch onto a yeast cake because I had read over and over that apple cider doesn't have proper amounts of lipids and minerals and other nutrients nessesary for yeast reproduction and I wanted it to go fast because I don't have enough fermentors to sacrifice one to a multi-month...

Numerous sites that I have read suggest that "real" cider should ferment for months and age for longer, so some people believe it's a good idea to age it for a long time. One site specifically said that you should start drinking last year's batch a year later, preferably while you are working...

A friend of mine solicited my advice and equipment after she found a few gallons of delicious, unpreserved apple cider. I haven't had time to read the whole forum, so hopefully I'm not repeating too much... Here's what we did : 4 gallons of cider had been sitting around for a few weeks...

Every time I've ever brewed sake, it has ended up a light straw color (so, somewhat yellowish), but it never caused any problems. I think that happened because of the type of rice I was using (brown rice from Korea). I've never heard of a straining bag, I usually let mine settle for a couple...

I agree. I think your type of unit would work well for extract/specialty grain brewing. It'd probably also work for partial mashes, as long as no more than 2.5 gallons of wort was run off (to leave room for the extract!). I was figuring that while you were heating the pot, maybe some heat...

With a 100% efficient, ideal system, it would have taken a .9kW unit 40 minutes to move 3 gallons of water 61 deg C. That means your setup is 70% efficient, which seems low considering the apparent 92+% efficiency of that Luxine system. more on that later... So, I would estimate that it...

Where did you find this metal bubble wrap? I'd use some! I hunted around online, but I didn't see anything like that mentioned The way I currently mash is to add hot water to grains in a pot and then collect all manner of blankets, towels and coats available and "insulate" it. Sometimes...

Thanks for the advice on the kettles. Have you tried drilling a hole in them for a spigot? I actually live in a college town, so I was thinking about checking out the local dump for kegs and then building my own keg based system. Unfortunately, that would exclude induction heating from my...

The first thing I ever brewed was sake! I read some all grain stuff and thought 'too much money and too expensive' and my roommate made the mistake of saying that his relatives make it all the time in Taiwan. I started doing research and found visionbrewing.com too. I wasn't overly...

I looked for some things like that at one point in time. I happen to be a big fan of John Palmer's free online book, and his descriptions of malts and adjuncts starts on this page : http://www.howtobrew.com/section2/chapter12-1.html Not precisely what you want, but getting there...

I actually use that software. It's pretty nice for being free. But then again, my standards might be skewered since I use free software basically all the time. I have a few recipes saved somewhere that I've made in the qbrew format if anyone wants them.

I remember a post on a site about a guy with an in-kettle electric heating element who said that whenever he brews, he takes over the laundry room because almost all laundry rooms have a 220V / 15 A outlet for the dryer. That's one of the biggest problems I see with those high kW induction...

I did some calculations about using induction elements for brewing. I want to use one with a built in temperature control device in it to do mashing for a 5 gallon batch, and I figured that I might as well use the same element to boil while I'm at it. I started with the following tidbit ...