Recent content by Boiled_ice

The scale is from 0 - 1000 with no units. It also states "to find concentration in grains per u.s. gallon subtract temperature reading from float reading." Will do some experimenting with it when i get home.

Went to an estate sale and found an "Elgin Universal Concentrometer." It looks like a hydrometer which is temperature corrected but my google fu could not come up with any hits. Literally 1 hit if typed into google. I found an ebay auction of the exact one I got here. I dont care if it...

2 weeks ago I made a rasberry wit. 12lbs of grain and a belgian wit yeast strain (in a smack pack). OG ~ 1074. Fermentation kicked off fast and hard. Blow off tube was caked with yeast on the inside and the jar it was blowing into was cloudy and yeasty. Now, cut to two weeks later and I'm...

I'm very curious to see if the malts mellowed some more. Any update?

I bought my oak chips at a home brew shop that specializes in wine making

Yes, I will be adding the bourbon as well. The water they are soaking in is giving off a pretty strong oak aroma. But, to be safe, I will toast the chips in the oven before smoking them. I am looking for a balance between smokiness and oakiness, so I definitely want both flavors to be...

I have American Oak Chips, it also doesn't tell me if they are light or dark. If I had to guess I would say they are light with a couple of toasted ones thrown in.

Hi all, I have a quick question about oak chips. I'm planning on making a wood aged/smoked beer, and I've got 4 oz of oak chips soaking in water. On brew day, I was thinking I would take .5 oz out of the water they've been soaking in, put them on a cookie sheet and put that on a grill...

That was also what I would have guessed too. Actually, I did not know about that! Guess I'll just have to start a licensed brewery. DARN. /sarcasm I was looking at 100 gallon kettles, they'd be big.

While I am very far away from brewing anything over 5 gallons, I can't help but think about how I would start to brew bigger and bigger batches. Would it be possible to convert an old refrigerator into a big mash tun? I was thinking basically it would be an over sized cooler mash tun. Push the...

Oh I see, I assumed that the longer I had the honey in the boil, the more flavor it would impart. Thanks for the tip!

Well that is good news. Thanks for the quick reply!

I am fairly new to brewing beer. I have made 2 batches (just kits) before today's batch. The recipe is an offshoot of a magic hat #9 clone: Mash @ 150F Sparge @ 160F .5 lbs 60 degree lovibond crystal malt 8.75 lbs 2-row pale malt 6 oz wheat malt Beginning of boil 1/3 cup honey 4.8...

Most of the home brew questions that I asked google usually had this as the first hit.

That is very interesting, I was thinking of doing a cider with 2 parts Golden Delicious, 2 parts Fuji, and 1 part Granny Smith. Let us know what you end up using.