Recent content by Cainmos

Lots of things to try for sessions. Went to a malt seminar by Briess and they covered cold steep mashing. Presenter said he had success making good session beers with the method even though it's usually used for darker stuff. Might be worth checking out...

Isomerization is correct it's referring to strike temp. He says "it's ready let's mash in."

This was my problem for a while until I became proficient as a human PID. But it isn't the best for what I want. repeatability is necessary to be able to scale up since I really will only make large batches if I can get them right on the smaller ones.

Thanks for the input! I definitely can't wait to try it out. I wasn't sure if part of the "food safe" thing was the type of motor seal used too. Will probably take the thing half apart when I get it anyway haha

Haha yeah who needs to actually make beer themselves! I agree that we make do with what we have and can reasonably afford which molds everyone's process a little differently. For me it's about finding what works effectively and efficiently. Wilserbrewer, I hear ya on KISS for that very...

Well damn. Thank you for that post Revvy!

Billsea, now that is an interesting method of blast heating the mash haha. It actually kind of makes sense that a higher temp like that is needed (admittedly I wouldn't have thought as high as 190). I think we have some great responses in here to different methods of overcoming small batch...

I have thought about that. Not sure why I haven't actually tried it though. Ill have to check how low "warm" is for temp. I haven't used the cooler method but this may be something to try as well. Do you mash directly in the cooler and then transfer to a pot for boil? Thank you both for some...

TLDR: For small 1-2 gallon BIAB batches does anyone know of a food safe sous vide style temperature controller? I personally usually brew small one gallon BIAB batches on the stove because I like to experiment with recipes and the equipment required isn't anything beyond what I already have in...

From what I've read cone structure has a roll with automated picking and can also impact drying. When cones are "loose" you tend to have more that are damaged but they dry faster and more evenly than "tight" cones.

As an avid fan of Tree House and IPAs in general I approve of this work! Interested to see the results.

That is an amazing setup! I have always liked dabbling with hydro but was a little dumbfounded on how to deal with the cold snap that hops need. Are you just going to let the greenhouses drop in temp and keep them in their homes? Very much interested in the maintenance required to keep a...

Just started 2 gal with the following: Brettanomyces Trois - WLP644 1.5 gal Langer's 100% Apple Juice (SG 1.046) 3.2oz 60L Briess Caramel Malt 0.4oz Torrified Wheat 12.8oz DME (50/50 Golden Light 4L / Sparkling Amber 10L) 0.2oz Nelson Sauvin Hops Final SG = 1.066

Those are some beautiful cones! I'm not too sure on the variety possibility but cluster is one of the oldest and I'm sure there are many variations to it because of that. I'll see what I can find on different cluster varieties as I have a wild plant I am trying to ID as well. Where are you...

I'm very interested to see how they were set up in hydroponics. I have limited space growing mine and do have experience with hydro for my veggies. It can definitely grow stuff at a rapid pace.