Recent content by el_loco

That's what I'm thinking. It hasn't budged in a week and I don't think another day or two is gonna change anything. I threw 2 oz of Centennial in last night. I'll let it sit for a week for the dry hop and then bottle. Shouldn't have any worries by then. Cheers guys.:mug:

American Amber ale, brewed on August 19th, so two and a half weeks ago. Used BRY-97 dry yeast. Just made an IPA with the same strain with excellent results. The Amber was mashed at 158, OG of 1.060 and est. final gravity of 1.017. It was a slow fermentation, I believe from not aerating...

Thanks!

:off: Can we keep replies pertinent to pressure cooker steam-mashing? Much appreciated.

StMarcos- I believe the advantages of using steam under pressure are lost in an internal coiled system. A high temp pump circulating boiling water through coils in the MLT (sort of like HERMS) would probably serve that type of setup better. As far as a system using steam through coils to heat...

Good discussion so far fellas. I am aware of how a pressure cooker works and the concept behind using it to heat the mash. I would like to hear what peoples experience has been who've actually done it. If there have been any mishaps or injuries or whether those fears are just overactive...

I'm no physicist, but the pressure cooker prevents water from boiling at 212 (or equivalent) by keeping it under pressure and in doing holds the stored energy. This energy would normally be released at standard atmospheric pressures. When the valve opens the steam rushes out as a result of the...

Fair enough, but without evidence this is really just conjecture. We are only dealing with 15 lbs of pressure MAYBE. Adding a valve to a commercially designed pressure cooker seems pretty safe to me. As long as you don't alter the safety release and do a decent job of affixing the valve...

Using a pressure cooker or canner to do step mashes in a cooler? I'm about to put together the necessary items in order to build this set-up and would appreciate a little dialog on the subject. Thanks

revans- Looks like you have the Solar Pump, how many batches and how are you powering it?

Because this thread has inspired so many brewers to try out this little pump, we ought to keep tabs on if/when they stop functioning and some background as to how they were being used. For instance whether a potentiometer or dimmer was metering flow or whether restricting flow via ball valve...

I have revisited this thread in my search for another controller option. I built a really nice STC-1000 and it worked for three ferments before it burnt out on me. I'm certain I just received a bad unit as many people have been using these for a good while without issue, but I can't justify...

Elaborate on "knockout pH"?

I disagree with part of this. Very good advice in regard to the potential to overdo it with minerals, which can result unwanted flavor impact. But especially with distilled water, adding calcium back to the water will result in more precipitation of phosphates from the mash and a lower...

+1 on boiling wort. Also pump cleanser through your lines with it.