REVISED: CURRENTLY NOT LOOKING TO PART OUT. (Will separate kegging stuff if someone is interested in all kegging equipment)
I no longer have time to brew and everything is taking up space in my basement. Local pickup only.
10 gal tall boy kettle with dip tube, recirc ball valve, temp gauge and...
Thanks for all the info!
Should I be concerned with the ph of the mash falling out of ideal range, particularly with darker beers?
Edit: I never worried about this while on city water nor did I ever have any issues with dark beers.
I have been brewing for a few years and haven't really paid attention to my water before. I used to have town water and my beer always came out good so I never worried about it. I have recently moved to a new house and have well water. Now I am worried the change in water may change the...
priming sugar shouldn't add .008 unless you added a lot of sugar or it wasn't mixed well.
I think 5oz of sugar should add 0.003 to a 5 gal batch
Slightly off topic but relevent
table sugar 46ppg = 1.046
.3125 * 46 ppg = 14.375 ppg
assume a 5 gallon batch...
If it is taking a while for your wort to drain through your counterflow chiller then maybe the temps are staying high enough for additional isomerization to occur.
"Alpha acids will continue to isomerize after flameout until the temperature of the wort reaches about 175 °F (79...
Early 90's is 20+ years old, which i would say is a pretty good run for any fridge/freezer, but I do think you want some type of time delay so the compressor doesn't restart too soon after it shuts off.