Search results

Just make sure you don't forget it with a little bit of water and a copper pick up tube that touches the bottom. Or you could have oxidized holes in the bottom of your kettle next time you go to brew. I used to have an aluminum HLT. . .

I stumbled across a fascinating thread that is discussing the very topic of yeast growth in starters. Several people there confirmed what I understood, which is that there is an ideal pitching rate specifically for yeast propagation (which is different then the ideal fermentation pitch rate)...

I stumbled across a fascinating thread that is discussing the very topic of yeast growth in starters. Several people there confirmed what I understood, which is that there is an ideal pitching rate specifically for yeast propagation (which is different then the ideal fermentation pitch rate)...

I don't have a microscope, so all I really have to base my assumptions is doing the math. I do agree with you that my saved batches appear to be at least the size of a vial, if not more. I have always figured it is mainly trub, since we aren't washing/rinsing the sample. Its pretty clean trub...

I don't have a microscope, so all I really have to base my assumptions is doing the math. I do agree with you that my saved batches appear to be at least the size of a vial, if not more. I have always figured it is mainly trub, since we aren't washing/rinsing the sample. Its pretty clean trub...

Brulosopher - good write up! I've been utilizing pretty this exact practice for the last year or so with outstanding results as well. I don't usually store longer than a couple months, so I actually don't decant my saved culture from under the starter beer and have not had any problems...

Brulosopher - good write up! I've been utilizing pretty this exact practice for the last year or so with outstanding results as well. I don't usually store longer than a couple months, so I actually don't decant my saved culture from under the starter beer and have not had any problems...

The biggest advantage I see to the flask is the ability to boil, cool and ferment your starter in 1 vessel. I believe the reduced possibility of infection comes more from this fact than the shape. Flame and steam do a better job than star-san can. I made plenty of starters that were just fine...

Unique build, but it looks like it works really well with the bottom drains. I like it! Just put together a bottom drain mash tun myself that I'm looking forward to testing out this week.

And that's Randy Mosher. Gotta love mobile autocorrect :-)

Scale it to your recipe size... A 5 gallon batch is about 19L so .2*19=3.8g (which seems like a really tiny addition)

Per Randy Kosher in "Radical Brewing" pellets yield about 25% more ibus than whole hops. That matches fairly well with whats I've read elsewhere. You could play around with some software and see how the numbers change also. Consider hopville.com if you don't want to buy software. I build all my...

I personally use all whole leaf hops. Mainly because I just prefer unprocessed ingredients whenever possible. Secondarily, because my set up was created with leaf hops in mind, pellets leave me with a clogged mess. FWIW, pellets give a few percentage better utilization over leaf, so assuming...

yes, your calculations are correct.

I use shelving similar to your first option and it has worked flawlessly for me. My HLT and burner sit on the shelf next to the mash tun. The BK sits on its burner on the floor and gravity feeds everything.

Put the garbage bag in a bucket for support then dump the mash tun in. We are fortunate in Portland to have curbside food-waste compost pick up, so I use the green compostable bags but they aren't that strong - making having the bag supported a necessity. I usually save a little as well for...

I agree that site is awesome. Glad you all like it. I've been quite pleased with the results of adding a little sweet wort to dough as well. It was a neat twist on "beer bread." I have some recipes for vegan spent grain burgers as well, if anyone's interested, let me know.

Lots of things: http://brooklynbrewshop.com/themash/category/spentgrainchef/ I've made the pizza dough on that site and it was delicious with home-made mozzarella and tomatoes from the garden :)

Awesome creation MalFet. Thanks for sharing! I mainly keg due to the hassle of cleaning bottles, but really do want to bottle more and this could certainly make it easier. I've actually recently been looking at keg/carboy washer designs but now I think I'm inspired to build something that...

I weighed the propane tank empty and wrote that on the side with a sharpie. Its quick and easy see if I have enough before brewing. Around here tanks can be refilled before they are empty so I just go top it off if its low. That said I do have a second tank also but its often in use on the grill.