Recent content by davealicious

I'll give it another go some other time. I always pitch starters, as I'm usually pitching to 30 gallons. I'm mostly curious if the results were from the yeast fermenting the dextrine malt. The beer turned out drinkable but not up to my standards.

Water is RODI. 0 chlorine, 0tds to start. for this specific beer adjustments of .2g gypsum, .2g nacl, .7g MgSO4 and 1.3g CaCl per gallon were added. If you're saying that underpitching and under aerating would've helped bring out the flavors, I certainly do the opposite. I aerate with O2 and...

I wonder @ScrewyBrewer considering the flush frequency are you actually getting 2:1? is that counting the flush water? I'm with you @mongoose33, I use a 35 gallon rotomold container and fill with water as a holding tank, I use a RO/DI system and its helpful to have 35 gallons on hand for brew...

I think the point is that you can control the ratio. It's not about the membrane, its about the flow restrictor and design of the system. Your system uses an Auto Flush and a high pressure flow restrictor, thats why it produces a 2:1 ratio instead of the typical 3 or 4:1 ratio. the use of a...

you can increase your flow restriction, but I would recommend a quick flush of the membrane afterwards to help get any excess build up rinsed off. this is done by removing the flow restrictor and allowing ALL of the water to go down the waste for a brief while. Common practice for those keeping...

Definitely do some research on the best way of getting whatever breakers and panels and such you need. I was able to buy a "spa panel" with a 50a GFCI breaker for cheaper than I could buy a GFCI breaker by itself (110 for a breaker or 60 for the spa panel!) so my sub panel is fed by GFCI...

I run 50A sub panel to two 30A breakers (GASP!) as each of my elements draw 22A. I really enjoy being able to get my dough in water heated in the BK at the same time as heating my HLT, I find this cuts the start up time to brew significantly as the boilermaker elements seem to take forever to...

Highly unlikely to be on my end. I couldn't imagine they'd send out bad yeast either. Most of my practices run on the STERILE end of things, not SANITARY.

Also: I totally screwed up. I used some dextrine malt to increase body (along with a sach rest at 158 to help that body as well) I'm wondering if the flavor is the result of the yeast fermenting the dextrine? I hadn't looked at the product description from omega before pitching and only recently...

Nope, clean sankey fermenter. last few brews in the fermenter have used Wyeast 1187(a far underrated yeast imo). 5 gallons of the same batch are being fermented at a friends house with Wyeast 1318(1bbl brew house, so i usually brew 15+ at a time and share with friends.) 24 hour 2L starter done...

So, i was super excited to try out a new brand (to me) and new yeast. Was brewing a NE style IPA, thought this "tropical ipa" yeast would be excellent for it! According to Omega, it's to ferment between 75-85F. This threw me off, but i rolled with it and set my controller to 77. The WORST...

@Manufacturedevolution really looking for exact data more than subjective testing, although that write up is fantastic! I find some of the apparent differences bizarre, such as the two carboys fermenting, one looks very obviously darker than the other, as well the hydrometer samples seem to be...

lots of folks out there saying vacuum packed and in freeze, which I'm all for. I'm just curious if anyone has done any comparative testing on hops that were stored this way vs. other storage methods? is there a benefit to N2 flushing the bag, vacuum packing, and freezing? is there even a...

@dustinboyd Brew and grow closed :( epic loss for me as it was easy 15-20 minutes closer to me. (I'm in Portage, WI) wine and hop shop is a great store though! love their grain card program!

wine and hop shop is an excellent resource right there in madison for ya. there's a great homebrew club in madison as well. they may know some folks looking to upgrade/downgrade.