Recent content by cjyh84

do you happen to have links to this info?

ive only skimmed over the replies but i believe that no one has mentioned the fact that "flavour" is directly related with "aroma". hieronimous also mentions this in the Hops book. i think that the distinction between "aroma" and "flavour" hops is a bit misleading. given that flavour and aroma...

surely, as with other cool new inventions, the 3d printer is also causing a boom of media attention. it basically makes producing super intricate parts for relatively cheap prices. i was reading an article about a guy who built a centrifuge using 3d printed parts and a hand held power tool...

thanks for the input. so if i yank the thermostat out and hook the fridge to the Johnson, it ought to go below 53f (assuming that my fridge is working properly)? Or do i also have to solder or rewire some stuff like dinnerstick mentioned? And if my fridge isn't running properly, then i...

Hiya, I recently moved to a very humid and tropical weather and have to use a fridge for fermentation. I use the analogue Johnson temp controler and if works just fine, but the fridge I use only goes down to 12c (53f), so basically if I set the Johnson to 0c (32f) the fridges' temp will only...

http://www.wineloverspage.com/rscellar.shtml

good stuff. thanks for the input. does anyone have any step by step advice? i have no idea how to actually fix/tinker w the default fridge things :(

Hiya, I recently started using an unused small fridge as for my fermentations. I bought the analog johnson control to regulate temps. It does a neat job, altho the nob and the actual temps are off by a few degrees, but other than that, it works great. However, I want to cold crash to 0c but my...

It's still kinda rough, but: 5 gallon batch OG: 1.086 IBU: 65 Bottling. 85.5% pale ale malt 9% chocolate 4% C120 1.5% roasted barley 80min boil: 80min warrior for 48 ibus 15min chinook for 17 ibus us-01

Hiya, Im about to brew my first imperial russian stout, and according to the research ive made, most ot recommend aging the beer (anywhere from 6 to 12 months), i was wondering, is this really necessary? to my undestanding, aging is inly really necessary for us homebrewers since we cannot...

So how many degreeswould you recommend raising? I usuallydo 68f for two weeks

Hey everyone, Im gonna be purchasing a nice used conical n will be able to control temps pretty well, and i was thinking if during the stationary phase of fermentation i could drop or raise the temp by a few degrees in order to force the yeast to clean up after themselves a bit faster? put...

i was in SF a few days ago and went to several breweries and most of them mentioned using caustic>rinse>acid>rinse for their cleaning cycles --surely they use some kind of no-rinse sanitizer at some point or for some parts/equip-- but i was just left wondering if they just use regular tap water...

Hiya, so ive started readin about sanitation a bit and theres a question i cant seem to answer by the stuff ive read. and most of the time all brewing questions, no matter how obscure or specific, have already been asked n answered. but in this case i havent found anything. basically, what...

Hiya, I was wondering, what's the physics/chemistry behind yeast cells (ale yeast at least) falling out of suspention i.e. flocculating? And by the same token, why does yeast stay in suspention? I googled the question but the answers were highly technical/sciency for me to understand...