Recent content by arles

Have you had any problems with the PID? I purchased the same one and the instructions are less than helpful

The temperature water boils at is affected by altitude as well as what's dissolved in the water. Pure water at sea level boils at 212. Your wort will boil at some other temperature. The problem comes from the fact that once something starts to boil, it stays at that temperature no matter how...

Ah, sorry I guess I misunderstood how 220 worked. I was under the impression that the two hot lines went through the ground. Thanks for explaining how it works.

Uh. I still don't understand how this works.... Ok so it's controlling duty cycle not voltage or current amplitude.

Right. And if the switch for the heating element is on it is always at half power. I just wasn't sure why that is the case as opposed to the PID controlling all the power to the element. Basically the PID can't turn the element off. But a PID takes a variable input and creates a variable...

With this wiring isn't the element always on as long as the switch for it is on? Or does the element not work with only 120v? Also I don't understand the purpose of the PID in any of these wiring diagrams. Aren't relays on/off switches? So isn't the PID effectively acting as a thermostat as...

Just pitched the yeast on my batch. I went with the cereal mash method. It actually wasn't as much work as I thought it would be. It turns out today was one of the best brew days I've ever had. I hit all my temps within a degree and my OG was spot on. I'll let everyone know how it turns out.

After researching a lot I found this recipe https://www.homebrewtalk.com/f71/el-segundo-grado-witbier-87679/ by Saccharomyces. He uses a protein rest at 122*F for 30 minutes, step to 154*F saccharification rest for 45 minutes. Apparently my efficiency will suffer but it's a lot easier than doing...

I'm not really sure about the difference between unmalted and flaked wheat but the BJCB guidelines recommend unmalted wheat. And I think I will cut the honey down to 8 oz.

I'm still not real sure about what yeast I want to use but I'll look in to the forbidden fruit. And I may add coriander depending on the yeast. I kind of wanted to use the 410 instead but brewmasterswarehouse doesn't carry it. I've done the clone thing before but this time I kinda wanted...

Recipe Type: All Grain Yeast: WLP400 Yeast Starter: Depends on how lazy I am (probably not) Batch Size (Gallons): 5.5 Original Gravity: 1.050 Final Gravity: 1.012 IBU: 11 Boiling Time (Minutes): 60 Color: 4.68 SRM ABV: 4.98 Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees...