Recent content by Killinger

:D

Before I got my plate chiller, I tried to convert my existing immersion chiller to this design. I pumped hot wort through the chiller and dropped it into a bucket of ice water. I found that it didn't work nearly as well as I hoped. I had to stir the ice water constantly or the chilling would be...

For my first AG batch, the LHBS guy recommended a recipe that happened to call for mash hopping. I had not heard of it, basically ignored it (i.e. put the hops in for 60), and forgot about the technique for a while. Lately, I've been using FWH for most batches. I guess I haven't missed much, huh?

What's the benefit? I've heard of it, but I've never really understood how or why to use it.

Not to hijack the thread (nor to start a fight), but saying mead is wine troubles me. I realize honeywine is a colloquial synonym for mead, but by my more stodgy definitions, wine is a non-distilled fermented beverage made from fruit juices, mead is a non-distilled fermented beverage made from...

I agree, long and low (149) has always worked well for me an the DIPA/IIPA. With S05, they finish around 1.012.

Every year, I brew 10 gallons for a crawfish boil. We drink it all in a day.

Awesome idea! I'm in. Thanks,

Not sure what you mean in saying you can't pump hot wort directly. I think most folks, myself included, pump hot wort through the plate chiller. Works great.

Heh-heh. You said, "dribble".

My step dad gave me his like-new turkey fryer a few weeks ago. The burner stand is one of those made for the pot in the kit, round, with three small rails (for lack of a better term) coming up from the deck to ring the base of the pot. My keggle burner is showing its age, and I thought I'd test...

Is close enough close enough? If so... You had 3 gallons at 6% ABV, so, you had 0.18 gallons of alcohol (0.18/3 = 6%). You removed 1 gallon of water. You still have 0.18 gallons of alcohol. 0.18/2 = 9%. The formula, I guess, should be: Starting ABV * Starting Volume / Ending Volume 6% * 3 /...

I used EC-1118 in my bochet, and I feel it's too sweet. That yeast should be good to 18%. I think cooking the sugars this much makes them less fermentable, but I'm just guessing (or making excuses, I don't know). By the way, I used the White Labs Sweet Mead yeast a couple of years ago, and it...

Congrats! I did a very similar recipe in December, also using EC-1118. I got about 1.030 FG. I was worried that it was permanently stalled. At one point, I racked it onto some fresh yeast, without result. It's good to see yours finished high and still took first! I think I cooked mine down...