Recent content by cbenn22

6.5 pounds Vienna 9 pounds extra light DME. 5 lbs German Wheat 1/2 pound of C40L 5 lbs of key limes 1 oz of Simcoe at 60 min .50 oz Sorachi Ace at 30 min 1oz citra at 15 min .5 lbs lactose 20 mintue mosaicwhirlpool 3oz amarillo dry hop One heaping tablespoon of Irish moss WLP320 yeast

A stir plate works by continually mixing the wort and thus increasing the amount of surface area of the wort that is exposed to the air. The yeast cells themselves don't actually take up o2 when they are on the surface, but o2 is dissolves into the wort at the surface where the yeast can then...

https://www.homebrewtalk.com/showthread.php?t=318340 Here's one that's on my brew list. It's not based only on pineapple, but it does have some in it.

I agree, shipping from the website is ridiculous, but if I use 4 of these to connect to my 4 shanks and 4 of these to connect to my disconnects, I'll only need ~12 feet of Tygon when replacing all 4 of my beer lines. 12 feet of 1/8" Tygon costs about $10 compared to the $20 or more that I would...

I'll bump this because I think it's a great idea, and I have a quick question. I know you used a 1/8" x 1/4" splice for the 1/8" to 3/16" connection. Do you think I could get away with a 3/16" x 1/4" splice? Would the 1/8" Tygon fit over a 3/16" barb?

I'm going to absolutely recommend a compound bow. I'd think in the area that you're located you should be able to score one for <$100. 2 years ago I paid $60 for a $400 PSE bow package that included everything I needed for hunting. Granted I turned it into a bowfishing bow, but it still was a...

^^^ enough said.

Below is a link for a calculator than can be used to show you what setting you will need to set your regulator at to properly carb your beer. The reason it takes so much pressure is because the beer will hold less co2 at warmer temperatures (if pressure is kept the same)...

Should be fine. 2 batches ago I accidentally used my water spray bottle instead of my starsan spray bottle for all of my sanitation. Turned out to be one of the better beers I've made.

Hard to say for sure. Here's a couple reasons why this could be... 1. The hops were past their prime. I assume since you're new though, this is not the case. 2. Fermentation was not complete - you can lose some of the hop aroma if yeast are still active. 3. At lower temps ~<60 it will take...

You are fine bottling 10-14 days after you pitched the yeast. Just make sure the 2 gravity readings over a couple day period are the same. There is no harm waiting the 3 weeks to bottle though. Whatever is more convenient for you.

Kind of hard to say for sure. Does your water have a lot of chlorine in it? Chlorophenols from tap water create the "band-aid" type taste. It's possible that the hop aroma masked the flavor before.

I agree, no reason really to use secondary unless you're doing a big beer that you want to bulk age or reuse your yeast cake. It won't hurt anything though as long as your sanitation is good. And 68 is a good temperature. Shouldn't have caused a stalled fermentation so you're just gonna have...

Hard to say for sure. Take another gravity reading in 3 days. If it's still at 1.018 it's done fermenting. If it's lower, wait another 3 days and take another reading. 2 of the same gravity readings a couple days apart is the best way to tell if fermentation is complete. What temperature are...

1.) It's impossible to say for sure. My electric keggle boils off ~1.2 gallons per hour. If you run your burner 100% you'll boil off more, if you run it at a lower setting, less. I would think 1.25-1.5 gallons per hour would be a good starting point. Also, your boil off rate won't change much if...