Recent content by Homebrewcrazy

I'm oxyenating the wort with pure O2 and then shaking it after pitching to make sure... I am making ten gallon batches and splitting it into two fermentors.

Thanks guy's I'll adjust my starter DME/Water volume as per your suggestion. I am still wondering at what temp you start extracting Dextrins or unfermentable sugars from the grain, I may have a faulty thermometor and It may have caused me to mash at 168 and sparge at 185?? With all the...

I may have just stumbled onto my problem. It may have nothing to do with my yeast and everything to do with a my thermometor I am using when taking strike and sparge water temps... I just realized it could be off by 10-12 degree's, making my mash tun temp 165-167 rather than 155 and my sparge...

Guy's, I'm in desperate need of your expertise on starters and stir plates. :confused::confused::confused::confused: I have been all grain brewing for almost two years, and to date have never had a partially fermented beer. I have always used just Wyeast smack packs and never had a...

No pump, but if need be I will invest in one... But if I don't have to, can the cleaning be done without a pump? How in the world does a person get a sponge earplug through?

Hey guy's, I have been thinking about using a counter flow chiller instead of an immersion chiller. Everything I've read says counterflow is a more efficient way of cooling the wort. My biggest concern is sanitation, and how to keep it clean after each use. Does anyone have any suggestions...

That would reduce my drinking time by 35 minutes, NO WAY :)

Thankis, Thinner mash it is then with a longer mash time... Longer mash time also means more homebrew to drink ;).. I like the trade off. Cheers, Frank

Interesting idea and I may think about doing that... I'm still curious if the 1/1 ratio would be less efficient or no change Thanks, Frank

Hi All, My mash tun is a 48qt cooler which has worked extremely well for me to date.. The problem I have is I pretty much maxed out the TUN at 27Lbs of grain @ 1.25/qts H20/Lb. I am planning on brewing a bigger beer with 33+ LBS of grain, so my question is will I lose efficiency if I thin...

That is exactly why I am considering the CFC rather then the IC! My concern is not how long it takes me to chill the wort, but rather less risk for conatmination...

So maybe I'm not doing so bad with the IC and it may not be worth switching. Although I do like Jamil's Whirlpool Chiller...

Are there any issues with blockage from hops or trub?

If I do this I'm going to do it right, so more then likely I will purchase a pump for the chiller as well.. Do you have any suggestions on s CFC? Thanks

Hi All, I presently have an immersion chiller which I use to chill my wort. Usually takes me approx 15-20 minutes to get a 10 gallon batch of wort down to 75-80 degrees. I'm thinking of buying a counter flow chiller and was wondering what the pro's and con's are... I assume this is a...