Recent content by AlphaPyro

By all means argue that point. It makes sense that had water heater elements been electrified in our water heaters we'd all be dead. Just had a hard time finding info on the issues with the element touching other metal. Thanks for clarifying for anyone else searching for answers!

This. I've had a few instances where my pre-boil volume did not meet what I knew my system would evaporate. All else being equal I knew adding water to my pre-boil volume would not necessarily hurt my batch. It always came within .002 gravity points when I hit my post-boil volume. The...

Bringing this one back from the dead since there has been some difficulty googling this. For safety, check your RIMS tube with a continuity tester. Put the clip on one of the heating element contacts (doesn't matter which one just make sure it's a screw you'd put a live wire on) and then run...

So the answer is no. Respect your opinion, was just seeing if anyone has done it before.

I'm glad to see this recipe carry on. Few notes: Wyeast 1010 Ferment at 65f Dark clover honey I added 2.5 gallons tap water to my 3 gallons of concentrated wort post boil but immediately pitched at temp. At temp means the yeast are at the temperature you're pitching into the wort. Take care of...

Wyeast 1010 and no starter necessary for 5 gallons of this, pitch at temp and keep it on the low side - 65f - as much as possible

Yes, but it's not done yet. I've moved to 10gal batches just now so I'm learning the new system and calibrating.

There's enough sweetness you could carb with healthy yeast and cold crash a keg to prime. ALWAYS check your fermentation carefully before bottling, after a few batches you should learn to bottle and naturally finish with what's left to clean up. I really wish i could edit this recipe to fix so...

Elegant, i guess I'm working my way up and trying to think outside the box on the way. Have you tried a plate chiller with an immersion chiller?

As the title suggests, I've accumulated enough kit over the years and tomorrow I'm going to try chilling with both my immersion chiller and plate chiller. My water pressure seems to be more than enough that split between two outputs would be just fine. I tried searching but didn't see anything...

Strangely enough what brought me to this post was I was researching a way to speed up ramp temps... from what I understand is the RIMS tube will step up, but at the rate in which it does it may not be ideal... if this is instant than all that is required is pushing the volume through at it's max...

I think the implication was actually running wort from your mash through the tankless water heater and back into the mash tun to control mash temperatures. Much like a RIMS system instead of a HERMS

I ALWAYS ferment no higher than 70 on this beer. My ideal fermentation temp on this beer should be 65-68 MAX, and ideally 65 for the profile I like it at. I'm sorry it did not work out for you, but yes, you MUST under ALL circumstances control your fermentation temperatures for ANY beer you...

Didn't see this posted but I found a nylon bristle brush with plastic casing on it with a plastic tip at home depot the other day... Realizing no metal was going to contact the plastic I decided to try it out. Filled a fermenter up with PBW and hot water and drop the brush in there after shaping...

If you let the sugars ferment too low it will pull a lot of the sweetness away for the peach flavor. To get away from the science part and more to the gut part, the minute the krausen drops after adding peaches, I rack to keg. I really wish I could update the original recipe notes. I generally...