Recent content by jrodmfish

Mine is still going strong after 5 years and no rust spots. I keep three evadry dehumidifiers in it.

Just a thought. Make sure you entered the right info into the water profile page on bru'n water. Ward labs reports some of the numbers in a manner that'll require you to convert it. For example in your report, Sulfate is reported as SO4-S: 11. You have to multiply that by 3 to get plain ol' SO4.

As long as temperatures are maintained there’s no issue with a long mash.

I’ve used March and have several Chugger pumps. Recently bought a Riptide and love it. They all “work” but the Riptide is super quiet, which is nice since I brew indoors, and the ease of cleaning after brew days is amazing. Unscrewing one tri clamp takes it all apart vs 4 screws to remove the...

Purchased 3 and reviewed.

I pretty much do exactly what you're thinking. I start recirculating through the counterflow with 5min left in the boil to sanitize the loop. At the end of the boil, I turn on the cooling water. I recirculate back into the kettle until the entire batch is down to pitching temp, then close the...

Perfect excuse to buy a stainless pump head. Chugger stainless head should fit your pump no problem... I believe.

Aren't you supposed to never dry fire your element?

Can't see the picture. How long did you soak it in PBW?

You really have to experiment with different hopping schedules and temperatures to figure out what you like. I whirlpool at 170 often. If you're going for the big hop flavor you see in a lot of IPAs today, you need to find the right balance between whirlpool and dry hops. And I mean lots of...

Completely anecdotal but... I've come to believe that two dry hop additions are necessary depending on the result you're looking for. For me, I'll do the "biotransformation" addition at ~3 days, and follow that up with a second dry hopping ~4 days later. If I only do a single dry hop at ~3...

I was wondering the same thing. Although, I've seen commercial beers with like 7 or more lbs per BBL so that's right in range.

Beersmith + Brewers Friend for water calculations

You'll never know until you taste it, but I'd imagine it'll be quite bitter. It all depends on your personal taste. Personally, I'd halve the 60min addition and get rid of the 30min additions. Or better yet, add them to the dry hops.

I've never seen a "Vermont" strain from them, but have suspected that the Burlington Ale is the same. I've used the Giga Yeast and the Yeast Bay versions and haven't been incredibly happy with the yeast. I do pretty much all my IPAs (New England or not) with London Ale III