Recent content by imperialipa

I am looking at the AC 5B pump and my situation is the opposite. All my hoses are 1" and the inlet on that pump is 1" but the outlet is 1/2"... So I need to increase the outlet from 1/2 to 1" as opposed to restricting the outlet. Any problems associated with that? Cavitation? Oxygenation...

Steeping = using water to rinse out the grain. You get some complexity out of it but little or no sugar conversion Mashing = Exposing the grain to a specific temp (148-158 degrees) for an hour or so until you convert the starches and protiens into fermentable and unfermentable sugars

Sounds like counting a bleeder vale in turns might be the way to go. I just would like a means to have a measurable consistent BTU output when brewing the same batch over and over again to lock down consistency in boil off rate and predicting final gravity.

In the process of building our 2 barrel set up. I would LOVE to be able to have a repeatable flow of NG goto the boil kettle so that my boil off rates are consistent. I'm thinking there must be some sort of NG valve that clicks open or is numbered so that when the kettle gets to boil I can...

Sweetness generally is attributed to under attenuation. What was your starting gravity? What was for Final gravity? what is your IBU? Did you do a yeast starter? For example if you brew a 1.060 OG beer and the final gravity is 1.030 its going to have that sweet sugary taste to it...

Racking directly to a yeast old yeast cake is certainly convienent and will give you beer. But if you are concerned with making the best quality beer possible I would counel against it. I have done it several times in the past in a pinch (mostly due to laziness on my part) but the final...

"After your initiall ferment 2 or 3 weeks youll want to do a diacetyl rest. Which is bring ing up your temp to 60-65 degrees for 36-48 hrs to get that yeast to clean up any residual funk left over." Diacetyl rest should be done at the end of fermentation. About 2/3 of they way thru. so more...

I use a galvanized steel 50 gallon trash can. Put a strip of weather stripping along the inside of the lid to create a good seal and line it with a food safe trash bag. Costs about $30.00 total and holds almost 3 55 lb bags of grain. Our brew site is a detached 600 SQ foot garage and...

Are you keeping track of your efficiency in beersmith? If beersmith is saying 75% efficency when its calculating OG but your REALLY hitting 65% with your your system your going to undershoot your OG every time. My advice is to find a consistent process that you use everytime. Keep track in...

Alot goes into predicting your final gravity. What yeast are you using? What is the attenuation levels that yeast typically exhibits. The grain bill looks ok. Remember the more specalify malts you add the less change you have of hitting high attenuation as those yield more unfermentable...

Citra, amarillo, simcoe etc are all proprietary. the only way to get a rhizome is to raid a hop field somewhere or wait until the patent expires.

That would be great Piratwolf.... If you dont mind.

I have seen on White Labs that they dont recommend resuing yeast from a 6.5% or higher ABV. The cost or re-growing fresh batches each time gets pretty high. According to my math to do a 2bbl batch I would need 9 smack packs and 5.4 gallons of starter. I looked into buying pitchabe 2bbl...

http://www.hopschart.com/

I jsut got done reading the White LAbs yeast book and if I remember correctly your inital yeast will impart most of your flavor characteristics. If you are going to pitch more yeast they recommend doing it during the later stages of active fermentation. If you are pitching to kick off a...