Recent content by PartagasD4

Wow, strike and sparge water :smack: now that I look at the brew sheet it plainly tells me to add xx amount of water at xx temperature . For 5 years now I've been adding ~2% too much strike and sparge water. Thank you for this info, :mug:

The batch I made yesterday has already formed a haze at the bottom of the jar. No big solid pieces but I'm sure it won't be long. This is going off an old guy's memory and it's been a 1/2 year or so but I believe when I tested the gravity of my solution it remained at 1.090 throughout about 6...

Thank you for the help and knowledge. I made a weaker 1.070 solution and will go with don't worry about it as long as the gravity remains 1.070.

I tried both and both did the same thing. It's clear as water for a few weeks then I noticed the white precipitate collecting at the bottom. I'll just go back to measuring dry if I can't prevent it. A pound of CaCl2 at the LHBS was better priced for me than the pickle crisp

Damn I dumped it out already, if it fizzes does it mean calcium? I made the solution with Ball's pickle crisp first time. Then I thought maybe purity issues so I bought a 1lb of CaCl2 at the LHBS, LD Carlson was the name I believe, and it did the same thing.

Can someone help please. Twice now I have made a 1.090 solution with store bought distilled water. After about a month I am getting a lot of calcium, I think it's calcium, dropping out of the solution. When swirling the jar it looks like a snow globe. Is this something to worry about? Am I...

I bet if you bring the temp up you will be fine. I don't think yeast die that easily especially if it was not a really hard freeze. I also think your O2 is fine especially with dry yeast.

I see I am not the only 1 who tried this, hope you had better success than I did.

This thread discusses it https://www.homebrewtalk.com/showthread.php?t=627612

OK this reminds me of a true story from my younger days..around 1980 just graduated from HS got a job with Pepsi Cola in Tampa. I was a trainee and they sent me to work the Florida State fair for a week. I was hauling syrup tanks by dolly to all the food vendors in the fair. A lot of walking and...

I will say for me I have found that I can condition just the base malt at 2% water weight and that is sufficient unless an unusual amount of specialty malt. Then run the specialty/flaked malt through at the end.

After reading this thread I do basically the same thing you do. I don't recirculate though,thought about it, priced it.... no I don't brew enough to justify the cost. I always wondered why my beers with wheat/rye always took eff hits now that I condition and crush tight I no longer have that...

No rice hulls, not needed. I have the orange 10g HD round cooler with a bazooka screen. My grain bill is usually between 10-15 lbs for a 5 gal batch.

I've have malt conditioning for a couple years now. I have my mill set to .028 and I'm very happy with that. I can mill barley/wheat/oat malt even rye without any change to my mill gap. I just made a Hefe with 60% wheat with no problems at all.

Once I open my pound bags I seal all hops in ball jars. It works great. 1/2 pint jars hold around 3-4 oz. Just a little warning about sealing, I have learned over the last 3 years to seal and let sit on the counter for a while and test the lid before storing back in the freezer. A couple times I...