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To clarify, you stated you used 420 micron (I assumed "mesh" was a typo). That is wider mesh than 300 micron. https://www.ecologixsystems.com/resources-calculators-mesh-micron/

Do you know the "thread" gauge you used to sew it? My initial thought is wire diameter for sewing should be no greater than the screen mesh size. As far as mesh screen size, I think 400 micron is about right. Commercial hop spiders are 300 micron and I read one report of a 500 micron hop...

Looks easy. How is cleanup?

I am very interested in doing something like this. My LHBS no longer sells whole leaf hops. My system works very well with leaf hops, but plugs horribly with pellet hops. My hop filter is a 1/2 copper pipe "T" with hacksaw slits cut on the underside every 1/4" or so. Gravity run-off. I...

My main concern was introducing some type of "killer" yeast. For example I bottle my sours with EC-1118

I have bottle of homebrewed lambic from a friend. I would like to add the dregs of this bottle into my solera. If the bottle has had bottling yeast added, is there any risk to my solera by adding this. I cannot ask the brewer as he is deceased, but I have always loved his lambics so would like...

NTexBrewer, was that the Alpha or Gluco FermFast you added to the fermenter?

I'm leery of denatured alcohol. Does it contain methanol? That is poisonous and could absorb thru the skin.

Head over to Home Distillers forum and look up sugar washes. DADY (distillers yeast) is cheap. Sugar is cheap. You will need some DAP (diammonium phosphate), a general yeast nutrient, yeast hulls, calcium carbonate or potassium bicarbonate to keep pH up during ferment. There are other wash...

I have an extra lb of cornstarch I just want to get rid of, so I thought would add it to a 10 gal cream ale mash. Do I boil it first and make a gravy? Can I just add the gravy to the mash or thin it with some amylase first?

My dad tried that once. He put the bottles in a closets and they all exploded.

"My father tried that once. He put the bottles in a closet and a few weeks later we heard "Pop"..."Pop"..."Pop""

Poor mans wood fired oven. Gas grill with wood chunk and chips. I make the pie on the back of a parchment lined pan. Slide parchment and all onto stone. After 3 minutes, remove parchment from underneath. I shoot the stone with a laser thermometer. 450°F to 550°F is good. 10 to 15 minutes...

I have Houston tap water. Medium hardness, high bicarbonate. I can deal with the bicarb with acid, but I find a 50/50 mix with RO adds a softness I cannot achieve otherwise

30 min is a tad fast. 45 min is just right.

+1 on cream ale. I have one on tap now and thinking about making it a regular. Pilsner base malt Vienna light crystal 10 to 15% flaked maize 15 IBU noble hops Chico yeast

I think I know the nomograph you speak of from his first book "How to Brew". I used the logic directly from his spreadsheet. Low RA = (SRM)(12.2)-122.4 High RA = (SRM-5.2)(12.2) SRM is from Morey formula I have Palmer's water book. I will have to read it again. I think the "easy" answer is...

I am using my home built spreadsheet to calculate acid additions to mash water to achieve mash pH of 5.3 to 5.5. The spreadsheet is based on Palmer's where the final beer color is estimated and target RA is suggested. Then my water profile with calcium, magnesium and total alkalinity is used...

My $0.02 Measuring and adjusting pH with acid before mashing is like chasing your tail. Unless your water is loaded with buffer, pH will swing wildly with acid adjustments. It took me a while, but I finally got away from this method. Now I calculate residual alkalinity (RA) from my starting...