Recent content by DogFlynnHead

Been using a standard stick thermometer bought at my homebrew store 4 years ago. Sent from my iPhone using Home Brew

Hey guys, haven't changed out my thermometer in about 4 years and am afraid it may not be accurate. Looking for a digital thermometer. Any recos? Are the thermometers that mount to coolers and kettles accurate over several years? Thanks! Sent from my iPhone using Home Brew

Thanks for the reply. We actually don't own the kettle with false bottom yet, hence my question before investing $400+. We're upgrading our system to a bigger kettle and just was trying to make sense of mashing and brewing in the same pot. To much trouble, plus the issue of using the old kettle...

Curious if our water profile looks like a good option to use for brew water? Tap water profile: PH 7.9 Total Dissolved Solids (TDS) 551 Electrical Conductivity, mmho/cm 0.92 Cations/Anions, me/L 7.6/7.6 ppm Sodium, NA 4 Potassium, K 283 Calcium, CA 2 Magnesium, Mg < 1 Hardness...

We've used Spring water for brews in the past and have been told that spring what is basically mystery water. So this time for our Trippel, we're going to go with 25% tap water (water profile below) and 75% RO water. We're planning on adding Gypsum and Magnesium Sulfate. For a 10 gal batch...

Brew in a bag not what we're looking to do, but thanks for the reply. Sent from my iPhone using Home Brew

We're planning on mashing and brewing using the same kettle. Assuming we would need to disconnect the false bottom when brewing. Is this difficult to detach and reattach? And are there any drawbacks to doing this? Sent from my iPhone using Home Brew

According to this is it! http://www.3floyds.com/wp-content/uploads/2013/02/current-beer-menu.htm

Turned out really good, but a little too dry. I used WY 1908 London Ale yeast instead of Floyd's house yeast strain. So I got the caramel and toffee start without the needed sweetness. We are about to tweak the recipe and try it again. I'll follow up and let you know the details and how it...

Added 7.5lbs of sour cherries to my 5gal batch. It's been on the fruit for 15 days and it's still fermenting a bit. How much longer can the cherries stay in the beer? Risk of off flavors?

Just racked beer to secondary on 7.5lbs of frozen cherries. The temp of the beer is now 58 degrees. Will lowering the temperature then letting it rise slowly affect anything? Is this a pseudo cold crash? Beer was at 68 degrees originally.

Making a Stout > using spring water > FORGOT the 5.2! Can I add it while mashing?

Exactly, it is simply over carbed. I turned the CO2 off, purged the gas from the keg several times, then turned gas on to 10 PSI and it's pouring so much better. The foam is just about perfect! You guys really helped! Thank you!

I started at 12 PSI, then after 2 days forced and shook 30 PSI for 2 min then dropped back down. I didn't lube any of the other o-rings except for the cap.

Don't know what this means. It's the same pour every time, one right after the other.