Recent content by MNDan

Hope you find a committed buyer! I love my Spike system - just does everything any brewer needs - and brewing indoors is amazing!

Priced it down to $1000 - if you are a lifetime HBT subscriber I'll drop it to $900 for you. I know I am, and it's been worth every penny!

I went electric, so this has to go. Solid old-school Sabco kettles. This brewery has never let me down... https://minneapolis.craigslist.org/ram/tls/6651062592.html

How are you all hitting your mash temps without having your strike water at least 15F warmer than desired mash temp? For 152, I have to have my strike water heated to at least 167 (more like 170 this time of year since my grain is around 45F). Perhaps the mash temp comes in low and you rely on...

Hi all - I've got a question for you! I've got a few batches under my belt using my new Spike 20 gallon eHerms turnkey system (after brewing on a propane-fired half barrel RIMS for the past 20 years). It hasn't been too bad of a learning curve, though I have one main concern - if I run the wort...

Nice! I have the exact same one with a similar 4-tap tower. Pro tip - you won't want this in your house. It's reliable, though LOUD! I keep mine in my garage.

Are you in MN? If so, interested in pickup...

An FYI - Imperial Saison's lead to Imperial Hangovers... :)

I've had the same batch of StarSan/RO water mixed up in a 5 gallon keg for years. If it's clear, it's fine. You can double check with a pH meter if you like, but they engineered StarSan to turn cloudy when the pH is too high so really you just need to peer through it to see if it's clear.

I've never heard of filtering pure oxygen.

I wouldn't expect it to go lower than 1.015, and with that much roast malt probably a bit higher. 70F ferm temps should be fine with 1272 (even a touch high), so I'd expect it to finish fine. I'd try rousing the yeast.

Nope - tannins only get extracted when the pH is too high (above 6?) to my knowledge.

What yeast did you use? In my experience 3711 produces a nice saison that, while finishing dry, leaves a nice mouthfeel as well. The last one I did I kept around 75F and it turned out very nice and balanced. Yours should mellow a bit more over time.

I agree 100%. I have the MM 2 2.0 with the new "wheel" gap adjustors and it is amazing! The bigger rollers are what really makes the difference in its ability to pull grain through and crush perfectly, and I see no reason to add complexity with the 3-roller version. The crush on the 2 2.0 is...

WLP410 used to be my favorite for wits, though Forbidden Fruit has been treating me right with great flavor, solid ferments, and quick starts. Might be my new favorite!