Recent content by 833R

So the beer turned out good. Low IBUs though, as expected I guess. I'll probably end up keeping for aroma/dry hoping. No off flavors, just mild.

The hop utilization will be better. Rather then boiling a thick wort and toping off with water. when I don't do 2 batches at once I do this method for extracts.

I service RO and micro filtration systems. I would recommend using a RO storage tank.Make sure you have the auto shut off working properly, or you'll end up clogging your filters fast. For line use Pex, jhon guess, or other food grade line. Don't use copper, as RO water is very thin and adsorbs...

When you are trying to "last" and think of your brew day.

I almost always use a secondary. For dry hoping. Also if I'm using a yeast that has a low flocculation. Example yeast (I find) wyeast1056 floats around abit, a nice yeast though. Needing the fermenters is also an issue. I have more secondarys then primarys

I have always dry hoped at the start of secondary fermentation, and left it in there until keging. Never had any grass or off flavors. I'll try 5-7 days next time.

Pumpkins are ready where I am. yesterday I drove by a patch and thought what can I use these for. Can't lie, I got a bit excited when I saw this. Fermenting in a pumpkin. :D

hahaha, I have done that, my keg, friends garage. one time the lid of the tap unscrewed on my friend as he was serving, and putting more gas in. regulator was set to 60psi. he crimped the line after about 6 pints

I have used orange before. But if you put the pith (the white part under the orange skin) it will taste more like that then anything. it might not go away. I have bought a "brew friendly" pre-dried orange pieces before they worked good (easiest way + most control). but zest is the way I like to...

Good work. Did you put a thermometer in there? How hot does it get?

In Burnaby B.C canada close to vancouver. I found some hops...lots i picked over 8lbs of them. basically I crammed as much as I could in my backpack. picked 2 evenings. drying them out right now. anyone know the area, what they could be. one thing I noticed, don't know if its ripeness or...

Had big dreams for this... this is just how it is now. used the other 2/3 of wood for another project after getting frustrated and ripping it apart. grain everywhere every time. there is a hole in that bucket.

This thing was a watercooler that was getting tossed out. the compressor was still good, but the outside plastic was all messed up. (kitchen fire) This is the prototype I have built, it works great. (On one cooler I had, broke the refrigerant line on it, garbage at that point. It was was nicer...

I used to strain them out. then I just dump the whole thing right in the fermenter. Now I strain them again. Only because I hate getting my hose clogged up by little bits of hops. Also airates the wort with oxygen, for the yeast. If I was using pellets, I wouldn't bother.

I spent 2 days last week picking wild hops in Burnaby. Same deal down by the tracks. Also didn't do so good salmon fishing hahah Don't know what kind I have but they smell nice. I think there a little to spicy or woody to be casscade.