Recent content by RBGilbert2

I use this gas to flush bags of hops that I open but don't empty. Then store them in the freezer.

Matthew- When I built my HERMS system a few years ago, I based it on a system I saw on the web (powersbrewery.com). Two 10 gal. coolers. HLT uses a water heater element built into the cooler bottom controlled by a Johnson digital controller; probe in the HLT water. Mash tun has a false bottom...

I have a similar HERMS system but w/o the Blichmann FB. I fill my mash tun from the HLT by pumping in through the kettle valve, i.e., from the bottom. Would that limit air below the FB for you?

For brewing, you really don't need the 10.01 calibration since we're only concerned with the 5-7 range. pH is a totally linear response, so adding that cal is a waste and also adds a step that could potentially introduce an error. As to hunter_la5's question, I used to use the 5.2 stabilizer...

According to Palmer's book (p 145 or How the Mash Works, Doughing-In for the online version), lipooxygenase is denatured at 140F. I would think that as long as you do a non-aerating dough-in, hot side aeration should not be an issue at mash temperatures. I use a HERMS system with a similar...

Need that two stage!

I've never had enough "junk" in the bottom of my kegs to justify shortening the dip tube. More commonly, I get chill haze throughout the early life of a keg (although none live long) with late clearing. The bottom has at most an 1/8" of sediment. I've considered Williams Brewing's Clear Beer...

I've never had enough "junk" in the bottom of my kegs to justify shortening the dip tube. More commonly, I get chill haze throughout the early life of a keg (although none live long) with late clearing. The bottom has at most an 1/8" of sediment. I've considered Williams Brewing's Clear Beer...

To me, the bigger concern is not contamination, but oxygen. I always add my dry hops with about 4-6 gravity points left in the fermentation. This allows the still active yeast to scavenge the oxygen introduced and will prevent loss of hop flavor due to oxidation. Saw this tip in an interview...

Sign me up.:mug: