Recent content by eric19312

Same setup as @bailey mountain brewer I do add an inline filter when transferring heavy dry hopped beers. Thik it is this one from vacmotion:

A freezer will crash faster than a fridge. I use a stand up freezer for my CF15. Can cold crash 17 gallons from 70F to 30F or lower in about a day if I want. I do tend to go 10 degrees at a time over about 3 days when time allows. I have the fermenter sealed during this crash to avoid...

I'm in. Fermenting on the grain. For bourbon I'm using feed corn from Tractor Supply and cooking it in my brew kettle. Making all grain bourbon, bourbon style sugarheads on top of spent bourbon grains, and gumballhead style whiskeys on top of spent beer grains.

Sadly the Delta free shipping deal is no longer there. Wanted $92 to ship two sacks to New York...

so the part about deaerated water to rinse out the sanitizer because sanitizer is oxidizer...

I'm not that big of batch but do fill half-barrel when I keg. I'm using 9.5 mm EVA barrier which has 6 mm ID which is just short of 1/4" but I believe has lower line resistance. Per Williams Brewing "This tubing has less than 1 pound of resistance per foot." I use about 2 feet to the keg...

Not me. I am working pretty steady one end of the brew day to the other. While the mash water is heating I am measuring and crushing grain, treating water with salts and campden, getting pilot light on brew stand lit and cleaning kegs. During mash I purge kegs, keg the beer and get it into...

I find I could speed up the brew day by accepting efficiency hit...single infusion mash and lauter in 20-30 min. Would cost me maybe 10 points on a moderate gravity beer. A 5% ABV beer on my system is about 30 pounds of grain...If I needed to hurry it along another 6 pounds of grain would not...

Yeah I'm one of those that likes flights when I travel but can get annoyed when people order them at my local. That's not the customer's fault though it is that my local is pretty small and usually only has one person working behind the bar, even on relatively busy days. The flight they offer...

I think I'm pretty close to @barry.hastings ... brew day for me is pretty much all day My batches are 17.5-18 gallons to the fermentor. I keg and brew on same day. Kegging and cleaning the fermentor gets done during down time during the brewing process. I don't believe the kegging and...

Is the freezer plugged into the "heating" side of the controller? Is controller calling for heat but turning on the freezer...

I'll bite whether talking AI or not... I quick plugged your recipe into Beersmith assuming a 5 gallon batch which is 18.9L This is 5 gallons into the fermentor and there will be some fermentor loss so about 4.6 gallons (17.4 liters) to bottling. Assumed 72 % brew house efficiency which is...

Beersmith sessions and notes I wish it had ability to store photos.

I don't believe sparge water temperature has big impact on efficiency. Know it is best practice and part of the idea is better mobilization of sugar from the grain but plenty of homebrewer anecdotal experiments out there of people sparging with room temp water without taking big hit on...

My understanding is you tend to run 3-4 points low on SG but one batch with similar grain bill to other batches came in quite a bit lower than expected. The 3-4 percent low every batch suggests you have really good repeatability on that system. Just build that adjustment into your recipe...