Recent content by Bassman2003

It is a tough choice. Which AIO has a conical bottom? Since this question comes up a lot, I have gone to suggesting getting two AIOs or an AITwo! I say this because it allows a lot more optionality (underletting) along with sending clear wort to the boil kettle (can do a lauter). Maybe get...

I would add that natural carbonation (spunding valve) really helps retain the aroma of this style. Basically treat it like an IPA by limiting oxygen.

It needs to beat Munich Classic as folks seem to say that is best dry hefe yeast. I have never used it.

Even better with only one tank. A 5 cubic foot chest freezer would hold 37 gallons of water. That would be plenty of space for a 5 gallon batch. Maybe 10. Wal-mart has a 5 cu. ft model for $138

I run pale beers at pH 5.5-5.6 That is what the famous brewing texts talk about. Dropping it down to 5.2-5.1 at the end of the boil before whirlfloc is recommended for best performance and help the yeast.

Ha! Yes, keeping 30 degrees of differential is tough for lagers! My thought was to use the tank for all of the chilling to make it easy and and fast as possible. While I like chilling discussions, I hate chilling itself. I want it to be done yesterday. But I do not have the space for this...

I love chilling discussions! 1) I have found great success with what @Bobby_M is speaking of. Ground water to about 100F - 90F then switch to something colder. I like to keep at least a 30F degree of differential between my chilling water temp and the wort temp. Buying a bag of ice (at...

McMullan, I wanted to revive this thread to get your opinion on a different approach for canning wort. The whole reason for pressure canning is to avoid the risk of Botulism. Canning guidelines say pH 4.6 is the divider between needing to pressure can or just boil. What if one lowered the pH...

I would add that a conical is expensive and not really needed in comparison to other ways to ferment and transfer. I use a Kegmenter, wine fridge and purge the serving keg for my cold side. Easy. Closed transfer away from the yeast in the fermenter when everything is done and cold crashed...

Bobby Sells these - https://www.brewhardware.com/product_p/hoseclamp.htm?1=1&CartID=0 I wish they had handles instead of needing a tool.

The plastic snap grip ones work fine as long as they are sized correctly. The smooth stainless clamps look better but they need an easy turn handle. No great solutions for our smaller connections.

Yes. It is the next best thing to bringing in the water from below.

I do slow underlets and do see some bubbles when I stir. There are so many pockets in the grain where air can get trapped even with underletting. Not that it is a concern for everybody.

I stir right away because I am a low oxygen brewer and want to release all of the bubbles that get trapped in the grain bed.

If you are going to stir then you can add the rice hulls after the grain is in the water.