Recent content by BLuck

You can open an existing brew step file, then click and hold to insert a step. Then just save with a different name. Also, I think this post https://www.homebrewtalk.com/showpost.php?p=7319887&postcount=636 has a step file editor for modification.

Brewed 3 weeks ago like this: Planned for 5.5gal into fermenter. 5lbs pale 2-row 4.5lbs white wheat 1lbs flaked oats Mashed at 154F for an hour. Boiled 60 min with 1.25 oz Hallertau. 1 oz corriander at 10 mins 1 oz valencia orange peel at 5 min. Messed up my volume calculation...

I use my immersion chiller (50' of 1/2") and then clip the whirlpool arm to it when needed. I will have to adjust the bends of the IC though as it was made originally for a narrow pot and currently doesn't fully submerge, especially on smaller batches. Last brew (5 gal) took about 15...

If I reflect, and am honest, then in the grand scheme, my homebrewing doesn’t matter. But it does matter in my small world. It is a hobby that I enjoy and can share with others. It is an exploration and appreciation of science and art. And it has led to me exploring other topics I may not...

Sorry you had problems, it is a large file and takes awhile to download and install. As far as performance issues, I use Andy all the time for various applications and have very few problems. I do have above average performance laptops and did set them up so wont go into hibernate or something...

I have used heating cables before in my work and they certainly help but can take awhile to generate enough heat if already froze solid. You could also look to get a indoor faucet to hose thread adapter if you have a faucet reasonably close to brew area; you may not get high flow but as long...

I use http://www.andyroid.net/, just download and install. Then start it and login to googleplay to download brew-boss app. Once that is up and running, swap your wifi to brew-boss and then just use as you would with tablet, but with mouse clicks and keyboard.

Brewed my first 10-gal batch on 20-gal pot Brew Boss BIAB system. It was a Black Rye PA. First, assembly was straight forward and easy. Wet test went well with a few drips from the pump connections that I fixed. My only complaint is I tried to use iOS app (ipad mini) but it was far too slow...

Midway through a keg of APA fermented using S-05 at 60-64 on the fermometer. It has a slight fruity taste but doesn't bother my palate. No other drinkers (BMC types) have commented on it and doubt I would've really noticed until reading threads like these.

Good to know, but then makes me think if that is new, post-mash infection (spent grains certainly seem like a favorable medium for growth, as is their use). And also, he specifically called out lacto so was aiming more on that side as a non-spore producing bacteria. But this is all just...

I'm not very experienced with all-grain techniques but wouldn't mashing at 145+degF for an hour essentially pasteurize the grain anyway? Or even raising to mashout temps of 168-170 for 15 minutes finish the process? You don't need to raise to boil as pasteurization is time and temp dependent...

Hi all, first post after lurking awhile. Doing my first solo brew and everything going well at this point. English bitter partial extract brew OG was 1.048 and right now after 9 days in primary is 1.020. Fermentation temp has been 62-64 deg and was good start but lately has slowed down a lot...