Recent content by grumpybrewingco

Will you sell just one?

@punk........ I fill my hlt with ice water and use my pump to recirculate the water thru the chiller. Works quicker.

I used a immersion chiller that I straightened out. had to use a tube of K-Y to get it thru......used to that anyway.LOL

I made the same system...love it. I use my HLT with ice water and recirculate with my pump. It doesn't waste water and is cools very quick! nice pics....

Lalvin 1118-I just used this yeast for a cider-----tastes like dry white wine. definitely using ale yeast next time.. thanks for the info!:)

I brewed Moose drool 10 days ago. I used the recipe from this thread. Cant wait. I also made a starter with the London yeast. It started to bubble my blow off tube in 15 minutes-never had that happen before. Hit my OG and just transferred to a secondary, FG was 1.011. gonna let clear a few...

Anyone know the name of the brewing system that is made of 3 stainless steel kitchen sinks and uses Peristaltic Pumps to transfer liquids ?? I know they are made in the US, cant think of the name. Also, any idea what type of Peristaltic Pumps they use?

I turn mine on low the whole time wort is running thru chiller..15 minutes or so. Never had a problem...

Good ok pale ale. Just made bourbon barrel porter can't wait to rack and add makers mark.

I always use a hop bag, just so they don't clog my system. I put orange and crushed coriander in it as we'll. I didn't put in secondary, only last 10 minutes of boil. Plan on washing yeast to save since I really like the ease of this recipe and the overall taste. It's a great summer beer.

Here is my "good ole faithful" Blue Moon Clone 5.5lb Extra Pale 4.5lb White Wheat .5lb flaked oats 1oz Hersbrecker hops-60 minutes 1oz Saaz 10 minutes 1oz Sweet orange peel 10 minutes 1oz coriander(crushed) 10 minutes yeast nutrient 10 minutes Protien rest at 120 for 15 minutes then 148-152...

RIGHT....Im changing to electric but otherwise done! well, for now! i guess thats the great thing about this hobby!

ongoing project!! as i think most are!

I have wondered if recirculation during step mash makes a difference as well. I am making a Belgian Wit tomorrow. Sacc rest for 15 minutes at 120-125 then protein rest at 148 for 45 min. I am planning on recirculating for the entire time. I usually recirculate for single infusion anyway.