Recent content by crzepilot

Funny enough the other week I told the dudes at the homebrew store that in 4 years of home brewing that I have never had an infected beer, until last night. I tried a bottle of my hefeweizen that is was ready. I opened a bottle and tasted a bit and it was the most horrible thing I have ever...

Thank you to everyone that has posted thus far, I have some things to think about, I would prefer not to added another pump to my system but If I want to keep my plate chiller in the loop it seems like the most effective option. The other thing that I don't like about the plate chiller is that...

Roger that, I never knew there was such a simple converter at the higher temperatures, that answers that question for me. Certainly appreciated that one!

Is there anything specific you do to get the cooling water down to a sufficient enough temperature to cool the wort in one run? And do you recirculate the coolant water or do you just run it down the drain?And how difficult is the sanitization of that device?

On another note regarding pre-boil gravity readings, what are you all using to take these measurements. I tried to cool a sample down to use my hydrometer within the calibrated range of 60F but that is time consuming. Thus far I have had good luck with my mashing procedure and after the boil my...

I am curious as to the preferred method of cooling wort of the folks here, I started off with the pot in the tub of ice which got a lot of water all over the place, I built an immersion chillers that I really enjoyed and thought that it did a fine job, I thought I would try and take it to...

The Ginger Root? Are you folks simply using fresh grated ginger root? or some other variation? Thanks in advance....

Which recipe did you use?

Approximately how much liquid are we taking off the top of the starter?

Any body have a time frame as far as how much longer it will take to carbonate bottles of beer after cold crashing? For the first time I cold crashed a Saison and it has been in bottles for atleast 2 and half weeks and the carbonation is next to non existent.

When making a yeast starter can one expect rapid fermentation gas coming out of an airlock on the starter or will it be fairly slow but regular?

Thanks for the information and suggestion to experimentation, I like to tell my wife that it is okay to experiment, I guess the same goes for beer, Right? Thanks

I'm new to home brewing, I see some recipes on here that call for dry hopping for (x) amount of time. Does that basically mean I chuck some hops into the batch for the specified time? What is the idea behind that process? Thanks!