Recent content by bitteritdown

Mashing high and less attenuative yeast will help make a sweeter beer, but also consider cold steeping your crystal and adding it to the boil instead of mashing it. That way you can avoid the high mash temp and use a reasonable yeast while enjoying a properly attenuated beer.

Victory is more of a biscuit malt than a crystal, however 1lb of crystal in a 5 gallon batch might be a little too much, perhaps try .75 or .5 lb, though the higher amount may just be balanced by the tamarind pulp.

Old Will Knott has some nice jewelry scales: www.oldwillknottscales.com/jennings-jscale-jsvg20.html

Siebel Institute has it for $290.00 + shipping VLB has it for ~$185 + shipping

You seem to have made a salary capable of sustaining your desires. How many have that luxury?

Are all of you retired folks collecting a pension? How did you afford retirement? How do you afford two homes, sail boats, vacations, etc... To me all that stuff is luxury, maybe just where I find myself but dang it must be a generational thing, I can't envision myself with enough money to...

Certainly headed in the right direction.

Thanks for reminding me about the aux neutral on a GFCI breaker. No sub panel this time, just a 4 wire 50 amp outlet direct to the main 100 amp service panel.

Thanks for sharing, Dave. Very interesting. Perhaps they'll take it a step further in the future and make associations with commercially produced yeast strains. Makes one wonder if the same is happening to humans. What does a beer, that has been fermented with an "ancient or original...

Does the following diagram represent the correct way to wire a 4 wire 50amp plug from a 100 amp main panel off a 50 amp breaker? Ground and neutral are bonded at main. What must be changed if anything? Does it need a separate ground rod?

If you're using RO water and brewing lagers that advice may work for you based on the grain bill (and alkalinity thereof). Sauermalz is base grain sprayed with lactic acid. Grist is a common term for the grain bill or more precisely the grain bill (all grains) combined and milled. Yes, 2% of...

5.2 pH stabilizer may rely on the Ca + PO4 + (OH) binding mechanisms to reduce alkalinity which is why they state that better results come from hard water. So they introduce phosphates bound to sodium ions which break when reacted with water (H20). The phosphates then bind with calcium and...

Not sure what to tell you tld6008. A test mash is always the best. Measuring the DI pH of each grain and performing your own calculations is probably a close 2nd. (I think the Mash Made Easy spreadsheet allows entry of each grains DI pH.) Using spreadsheets is like playing the lottery. Most...

The Lovibond values and grain type selections on your grains are incorrect: 2 Row Pale Malt - Base Malt - 1.8 Golden Promise - Base Malt - 3 aromatic - Crystal Malt - 38 carapils - Crystal Malt - 1.3 Unless you really do have 20 L Aromatic and 8 L Golden Promise? The Total Batch volume is...

Lol! Well since Martin Brungard uses the exact same formulas in his spreadsheet, as I'm sure others do, AJ would have some 'splainin' to do.