Recent content by Garrett_McT

Also, a general update: For about a week I soaked the parts that had bacteria and mold growth in 5% vinegar. I just applied the elbow grease and then boiled the parts. It seems the only things that remained were what seemed to be gain husks stuck in the bazooka screens. Those grain husks broke...

Hahaha! thanks for the comedic relief @FloppyKnockers , it was much needed. I never thought a need to take apart the ball valves, but I will definitely read into it for the future! Thanks @Off Balance Brewing Hey @OakIslandBrewery , I have heard of PBW numerous times and never really needed...

That's my general approach as of right now. First: elbow grease, Second: boil them.

Thank you for your kind feedback. and I feel reassured! Especially with the cost that I have sunk in the equipment. On another note, do you have a good technique for cleaning screens? I see myself having some difficulty cleaning between the holes.

Before people beat me over the head, I know I am an idiot. So I let my two 7 gal stainless steel kettles with double ports, two bazooka screens, and a hop spider sit half rinsed for a week covered with lids. Mostly due to laziness, then getting sick and postponing. I was wondering if anyone...

Right now my favorite word is angst. yay! Free knowledge!

Ok my beer loving friends. I am new to kettle souring and had a rocky start, thought everything was working great then this. I acidified the 1.33 gal of wort post mash with 8 oz Acidulated Malt (about 4% acid) resulting in pH =4.8 and held at 112 to 90 degrees for about 12 hours. After 12 hours...

I am simply taking in info on this post, but foe the record @Holden Caulfield nice name, hopefully home brewing keeps you young. Never grow up my friend

I was just drinking mine, which was fridge temp. And it sort of matches what you both are saying. And I can't believe I forgot about the no hop aspect. mine was just wheat DME and water, thats probably why it tastes weird, amongst many other things

OH MY GOSH! Things are making so much sense right now!

So I am new to the yeast propagation and repitching game. I have successfully repitched yeast slurry from an Marzen to a Baltic Porter and am currently mashing to use a propagated WLP320 culture. I was curious, is it copacetic to drink the fermented wort that comes to the top? My method is to...

I am making a 2.5 gal batch of a 1.048 OG Hefeweizen. I am under pitching at like 60% of what BeerSmiths calculator calls for. If things go well maybe I could use the slurry for a second batch for my Oktoberfest party on Oct 2

I am doing my first yeast starter with 280 mL of approx. 1.036 gravity wort and WLP320 pure pitch yeast at approx. 33% viability. It is in a 2000 mL Erlenmeyer flask and on astir plate. How much stirring is too much stirring?

In my experiment with my latest mash I did use the same sample. But like I said above, some refractometer readings were close to the coupled hydrometer reading but some were off. And those that were off had large variances and did not seem to have a consistent error to take into account when...

I am trying to avoid taking hydrometer samples in order to limit the amount of beer taken from my batch. I guess I don't quite know what striation is. What is that? I am not recirculating my mash, I am taking these samples from my fermentor. If I take samples from my mash I have absolutely no...