Recent content by dismal

Hmm, just had an interesting idea. In theory, could you do something like all RO + yeast nutrient and get a healthy fermentation? Or is the problem that you need certain minerals for efficient mashing?

Yeah, I was just curious if the grains themselves have significant minerals in them, I don't plan on using all RO (unless I'm doing extract), though I might start doing half RO half spring for certain beers.

Basically, does the process of mashing release any kind of minerals into the water by itself?

Just wondering...

Hmm, anyone know if the temp controller from these guys has some kind of safety feature that would prevent it from going on and off too fast (and possibly starting a fire)? The starting temp of 68 would be fine since I would only use this for going between that and the low 70s for saisons.

Bump, I'm curious about this too.

Yeah, you definitely need Belgian corks for Belgian bottles and Champagne corks for Champagne bottles. As for capping Champagne bottles, make sure to get the 29mm caps.

UPDATE: Bought the Gilda and it didn't work. Now I'm returning it and getting the Collona anyway.

From doing some further reading, it seems a Gilda Hand Corker should work too. Anyone have experience with this?

Thanks for the reply, that clears things up a bit. Guess there's no easy way to cut corners when corking. Since we are mostly planning to brew Belgians, I guess it would make sense to pick up one of those Colonna Corkers...

About to bottle a saison and was wondering what the best way of bottling it would be. At the moment I see 3 possible options. 1. Ideally I would cork it, but I'm not sure if there is an inexpensive way of doing that. From what I've read on the forums and around the web, people seem to use a...