Recent content by Richard Van Eck

Thank you for the reasonable and helpful response. I agree that the number of snarky replies is perplexing--this is a more than reasonable question. The poster who thought the question was "virtue signalling" seems to have a real chip on his shoulder and seems to be guilty himself of the charge...

Thanks! I had been doing my own calculations for making 21 oz and had been using 1ml for the Star San--your's shows .97 so nice to know I was on the right track! Can you tell us what ppm your calculations are designed to meet? The range is reported as 12.5-25 ppm, depending on whether you...

Sounds great! I'd like to try a version of this using LME--Below is my conversion of that for any comment. I have some questions, as well: Can I assume 75% Mash Efficiency with your recipe? Am I correct in assuming the Cara malt would be my specialty grain (e.g., not converted to LME)? When do...

Thanks, 501irishred--the sink IS in fact the most important thing I ever did to improve the brewing process! Hoping to up my brewing game with larger pot--currently works great for five gallon batches (room to spare) but would like to start doing 10 gallon batches soon!

Here is my setup. 200,000 BTU natural gas burner connected to CO2 sensor solenoid to cutoff gas if chews up too much O2, 8.5 gallon megapot, vent hood, and sink capable of fully submersing carboys and kegs. Thumbnails show closeups of brewing setup. Pump from pot to dudadeisel plate chiller and...

Here is my three-tap Keezer. Was white freezer but painted black. Oak 2 x 8 for the collar, quick-release connectors inside controlled by Johnson controls unit.

Pump for recirculating wort--

Dudel Deisel Plate Chiller. Wort runs into plate chiller and back to megpot via copper tube where it whirlpools in bottom of pot. Can chill from full boil to 60 degrees using tap water in five minutes.

Brewing setup with vent hood, submersion sink and sprayer, and 200,000+ burner connected to natural gas line.

But does your Inkbird plug into the immersion controller? The nice thing about the probe they have is that is controls the temp automatically as it fluctuates during early and late stages of primary fermentation...

I have brewed one batch with the immersion pro and LOVE IT! For those questioning the need to heat, I would say only that the key is actually to maintain fermenting temperatures, and that temperature varies with different parts of the fermenting process. In the beginning phases, temperature...