Recent content by butterblum

I have been brewing hazy IPAs only for about the last 8 months, but have noticed a repeated issue and am curious if others have run into the same thing. I bought an Anton Paar SmartRef - which I have been mostly happy with - except that I have found it to be unreliable when measuring the gravity...

I'm not sure that the above is best described as "evolutionary chance." But perhaps it could be both - if there are 3 strains present in measured samples (current), that doesn't necessarily mean that they were initially pitched at the same time (age in generations of harvest), or in the same...

I would assume Verdant would also call their house yeast "a blend" - the use of that term doesn't indicate that the strains were intentionally mixed in known proportions. I believe Nate states somewhere that their "blend" is unique and unable to be replicated - to me, that echoes of a natural...

Maybe this info will alter the direction of this discussion: In this video, The Craft Beer Channel is interviewing the head brewer at Verdant (James) and asks him specifically about their house yeast "strain" - part of which is now being distributed by Lallemand. James explains that they simply...

Has anyone ever had success converting only the refrigerator half of a side-by-side fridge/freezer unit into a kegerator? I believe you would have to control the small damper shown in the attached picture - I would like to continue to utilize the freezer for hop storage, but control the airflow...

Right - I only ask because the manual doesn't make it sound like a global variable; the documentation seems to imply that it is explicitly for ramp steps only.

Bobby - does mOut vary the element power only during ramps between mash steps? Or does it also vary element power while maintaining a set temp during a step in a program?

Did you ever figure out what was causing the dry mouthfeel?

Did you ever figure this out? I went with a basket purchased from Amazon and then drilled through the feet and added stainless flat-head machine screws with jam nuts to get the height that I wanted.

OP, were you ever able to sort this out? I just started recapturing CO2 during fermentation and noticed that my samples straight out of the fermenter have been amazing, but are somewhat muted in the keg - even using closed pressure transfers.

Life got in the way of my hobby - I built a nice eBIAB setup about 5 years ago, and only made two batches on it before buying a house. Enough said... I did get the system "set up" in my garage about two years ago, and brought a "batch" of water up to temp before flushing out all my hoses and...

It's hard to get a picture of what I am describing. I am actually going to rebrew this. I am going to remove the Munich and the flaked rye, and mash 2 degrees higher. I wonder if there is just a little too many grains that muddy the flavor. Maybe I will alter the roasted grains as well.

Hi, I'm looking for some feedback on a stout I tried to formulate. I tried to make it full-bodied, which was successful, but this is the second stout I have brewed that ends up being a little too "brown", both in color and in flavor. I feel like this brew is very chocolatey, with maybe a little...

Pardon me asking, but why is bad to have an unknown pressure drop? The hose is certainly fine seeing an increase in pressure.

The 80/20 legs are 26". After adding leveling feet and the wood top, the kettle sits about 28" off the floor.