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That's no worry. It's off-gassing co2 very quickly. Air is pushed out easily. Oxygen BEFORE fermentation is desired, not avoided.

From personal experience there is nothing wrong with adding top-off water. I've done it at least a half-dozen times due to over-boiling and ending up too low on volume and too high on fermentables. A couple of my all-time favorite homebrews have been topped up with bottled water.

Probably. No biggie. As I always say "It'll be beer". LoL@ "1 lb terrified wheat" I'm not sure what your target mash temp was, but 154 should be fine for a medium bodied beer. If you find this beer to be too slick/thick in the mouth, do it again a little lower. Between the munich and all...

If all that kraussen isn't producing airlock activity then i think that you don't have a well sealed bucket. It doesn't really matter as long as it is generally left undisturbed. The others are right that you're probably safe from infection, but don't make a habit of opening fermenters...

I'll take that as a high temp rating!:mug:

Is that pump rated for high enough temps to handle whatever comes out of my hot water tap at home?

Cloudier wort is an interesting result. I intend to make this system single-vessel or at most double if you include a HLT, but i am planing to do something that involves lifting the grain out of the tun, either BIAB or a stainless mesh of some sort. So you would suggest that compaction is...

I'd like to stir up some discussion about the idea of reverse or bottom-up reciculation. This could also apply to fresh, hot sparge water flushing. In standard top-down reciculation we are inherently submitting ourselves to the risk of grain bed compaction and channelling. The water...

Update?

Rdwhahb

Put a multimeter across the terminals on that motor to see the coil resistance. What's the voltage of it? Divide voltage by coil resistance and you get your "stall current". A DC power supply to drive the motor should have that much current capacity. It is likely that you can save a bundle by...

Not to turn this into a science of motors thread, but we're not TOO far off topic because people need to know their motors to build motorized mills. Anyway, I'm willing the bet that the two small wires coming off are actually for a hall effect sensor so the printer knows the speed/position of...

That's correct. A stepper is a very different type of motor. I think they are really awesome for what they do because other motors can't do what they do. Their strong points are absolute fine control and "holding torque". Generally they have 180 "steps" per rotation but with some advanced...

Huaco and JeepinJeepin, I design stepper motor drive systems among other things. You do NOT want to try to use a stepper for milling grain. They can't just be driven by a DC or AC voltage applied to the terminals, they need to be manually phase-controlled (using a microcontroller or PLC) and...

Bumping this up because I thought of this myself yesterday and found this thread by googling for it. My thought was to boil down the balsamic, thereby removing the vinegar taste and acetobacteria and leaving me with a wonderfully flavorful sweet syrup. Perhaps a reasonable addition to a stout...

Thanks, Sleepy. I was concerned about that so when I was reading recipes and saw they all used 3tsp, I reduced it to 2tsp for safety. I'd rather keep it subtle. The airlock smels nice and has slowed down. I just need to find cider with no preservatives, the local country market I went to last...

I did the recipe that I listed above this weekend. After smelling the spices I reduced the all-spice to 1/2tsp, but otherwise it is all the same. I messed up my boil a bit because I"ve recently been doing 90 minute boils and only did 60 - didn't alter my water addition accordingly so my OG...

Careful what you say around a Dutch or French baker. Here's my take, hopefully making it this weekend: 3kg marris 0.5kg honey malt 0.5kg crystal 45 0.5kg crystal 77 mash @157 0.5oz Chinook@60 0.5oz Chinook@10 2tsp cinnamon@5 3/4tsp allspice@5 3/4tsp nutmeg@5 Boil 60...

I've usually got my beer aged enough before it goes into the keg. To wait an additional week for fear of overcarbing is a bit silly when you can fix an overcarbed beer in an hour by venting some carb out of it. To each their own, but if you're wasting time you're wasting time.

I personally like to cold crash my fermenter, then rack to the keg, set to 30psi and rock it horizontally with the gas-in line submerged for 5 minutes. Then I drop the reg to 10-12, rock it a bit more, set in the fridge. Pints are ready to pour with reasonably-close carbonation level in about 30...