Recent content by blizz81

The starsan worked well, I assume the overmix was 2oz for 5gal and used about 2.5oz for ~7.5gal. Thanks for the assist!

Thanks Bobby, I'll get some starsan and give it a shot (I'm still an iodophor guy for sanitization, mostly due to inertia/works for me). Between serving kegs and this fermenter I haven't had any observable issues in probably 50+ instances of leaving it sit from tap water-hot (115-120F)...

I've used PBW to clean my serving kegs and my 10gal corny fermenter many many times before, sometimes leaving the PBW solution in for a week with no issues. Recently, I filled up my 10gal corny keg with PBW solution. One thing I guess that may not have been normal - I shook it up twice...

Was looking at the DigiBoil 65L today - assume it's the same basic hardware as the BrewZilla. I'd be keeping my home-built RIMS and would be using the DigiBoil for heating strike/sparge water and potentially my boil. I've been looking around to see if I can get pics or vids of what the bottom...

I'm happy with it so far (we're about 5 weeks out from brew day). 1.080 OG, 1.020 SG, the latter of which was a bit higher than what Beersmith and myself were expecting. Sacc rest portion of the mash done at 151*F, which we were low on temp after step infusion, so it had to build to that 151*...

Final recipe ended up: (Ferulic Rest Grist) 4lb pils 2.5lb Munich (5L) 2lb Munich II (10L) 1.5lb Cara Aroma (thanks for the hint on this) (Remainder of grist) 6lb wheat Ferulic rest with no wheat went fine in the RIMS, probably could have recirculated but started a bit on the higher end of...

I was gonna shoot for WL380, a ferulic acid rest, and probably low 60s ferm temp. I've failed to get good clove phenols out of my hefe attempts so far, so was going to use this brew as another stab. I've tried a step mash with the whole grist before re: a ferulic rest and had issues with my...

I haven't found a ton on a locked-down Aventinus clone all-grain recipe - poked around a bit on here and elsewhere on the internets. The recipe I will probably go off of from here was: 58.5% 9.00 lbs. Wheat Malt 14.6% 2.25 lbs. Munich Malt 16.3% 2.50 lbs. Pilsener 10.6% 1.63 lbs. CaraMunich 40...

Recently brewed a DIPA that I cold-crashed and racked virtually entirely closed with CO2 (a quick moment between removing a mylar balloon from the carboy cap to putting a racking tube in) into a sanitizer-purged keg. Tasted great after kegging. By the time it had carbed, the hops tasted a bit...

If you want a more controlled way of getting more maple (or any sugary adjunct) flavor, and you're kegging, the good news is you can add at kegging and the cold temps should keep it from fermenting out.

I’ve been using Petrol-gel. Could try a silicone lube I reckon.

I feel like mine got a bit easier to take off after I stopped using lube on the o-ring every time.

If you were overvolume enough that you wanted to bottle off the excess, I imagine you could either use a bottling wand shoved into the picnic tap or just use the normal run of tubing into the bottom of a bottle and be on your merry way?

I've been using 1.25 + volume under my false bottom (0.875gal) for a while. Used to get high 70s re: brewhouse efficiency for a few years, but had strayed from that number recently. Made some changes, got back to 78% three brews ago, had some recirc channeling issues in the next brew and was...

^ That'd probably be a better way to estimate for your system. I still batch sparge and drain runnings to a separate boil kettle, so I don't have a full-volume mash (I run a 1.25qt/lb ratio), so a 12lb grain bill ends up pretty low in the keggle for me. Doing a 24lb grain bill for a 5gal batch...