Recent content by dedhedjed

I bought this 5+ years ago and never used it. Gave up on automating my homebrewing cause I got a full time brewing gig just after buying this... So I'm selling this as is, as I received it. Includes control panel, SSR, PID, main power switch, PID switch, and two switches for pumps (and...

We ferment it at 19C, so that's like 66F. As for mash temp we do the main conversion rest at 149 for 30 minutes and then ramp up to 162 for 10min and then 170 to mashout. You'd be fine with a single infusion mash at 149, if you're not set up for step mashing. Very glad you've enjoyed the...

We use Wyeast 1968 on our year-round beers...

Yeah. I know it's made by LG, not sure the model... I'm at work tonight but can check in the morning. I've been really happy with the performance. I think it was like 200 bucks at Home Depot and has been totally worth it.

I have a walk-in closet (about 10'x4') that I converted to a fermentation cellar using a portable AC unit. Luckily for me the closet shares a wall with the garage so I run the exhaust duct through to the garage. The nice thing about the portable units is they collect and reuse any condensate, so...

UC-Davis Professor of Brewing Charles Bamforth wrote an interesting, but a bit biased toward beer, book called "Grape versus Grain." Definitely worth a read...

Glad you like it! Grain bill looks pretty good, though the gravity is a little high. Drop the Cascade and up the Simcoe at the end of the boil and dryhop to around 2 oz each and you've pretty much got it. You want to target 50 IBUs.

4oz of lactose is a tiny amount that I doubt you'd even notice. I use a pound per five gallons in the oatmeal milk stout I make- check out other recipes, especially any clones for Left Hand's Milk Stout, most will call for around a pound in 5 gallons. I add mine around 15min left in the boil.

I couldn't be happier with my stand from Kurt at Brewsteel...

I have a similar walk in closet under our stairs, except it's about 4ft wide and 10 deep. I've turned mine into my "cellar." I put in a portable AC unit, that vents the exhaust through one of the walls into the garage (got lucky that the closet shares a wall with the garage.) The result is a...

It'll be interesting to see how the yeast behaves in a full fermentation. Yeast that managed to make it into a bottle I would expect to have very low flocculation characteristics, since we cold crash the fermentors and centrifuge the beer to remove yeast during transfer to the bright tanks where...

Nicely done! I'm one of the brewers at SweetWater... We use Wyeast 1968 in IPA.

Multiple batches into an FV is the norm in most production breweries. And for the record, you don't have to get recipes approved by any government agency- labels must be approved, not recipes.

Fourth 12-hour overnight brewing shift in a row... Sore as hell, but there's 200 bbls of IPA to show for my night's work.

Five Seasons has great food, not your typical pub fare. Twains and Wrecking Bar both have good food also, not as fancy as Five Seasons... I bet you can find menus on their websites.