Recent content by schmeek

Good point. I will plan to use it for mash temps only then. Thanks for the heads up.

I bought a spike kettle a while ago with an extra 1.5” TC port I had intended on using for an electric element to help stabilize mash temps. Just wanted to know if anyone has a recommendation for an element/controller combo for this purpose? Not really trying to boil but if it helps to reduce...

Wondering if anyone else has this issue? I have 6 ft of 3/16” ultra barrier silver tubing and a 630SS perlick faucet. My pressure is currently on the low side, 10psi. I pour off about 4oz prior to my first pour of the night then the first pour is perfect. Second pour is super foamy, about half...

Thanks for the info, that was exactly what I was looking for! I might just see how big of a boil I get with the element and add induction later if necessary. I only do 3.5-4 gal batches so it might work out as is. That controller is quite expensive, I was looking at the inkbird PID controller...

Hey I really like the setup and am considering doing something similar. I was originally looking at the Unibrau system but it seems like this setup would be great quality and more economical. Would you mind sharing how much you invested in this? Also, have you tried heating/boiling with only the...

Happy to help. I'm not sure if you are trying to simply identify wild yeast and bacteria in the areas or to find ones with desirable fermentation characteristics. If it's the latter, my first recommendation would be to skip the sequencing until you know that the bug is a good one. I have...

Nice setup! Where do you go to school? I did something similar at UCF (central FL) just for fun, but it looks like you have a more systematic approach. What is your end goal... or hypothesis? What is your HPLC method like? I tried using a Thermo Acclaim OA column with a gradient H2O/ACN...

First year chinook in eastern Washington state, wondering if they are approaching harvest or if I should give them more time? I planted the rhizomes late, around the end of May so they may be a bit premature. I picked one and rubbed it in my hands... it didn't have a lot of aroma and was...

Kettle and mash tun? You don't need to worry about contaminating those. There's probably going to be something that gets into the wort during the 24 hour sour because mash tuns are covered in bacteria, but I think if I at least clean and sanitize it I will get a cleaner sour

I might suggest a mashout for this one to save some of the body to balance the acidity. I pitched pure lacto and still feel like I got some Parmesan aroma from the grain. Possibly because I didn't mash any higher than 150F. If you want to pitch fresh grain for bacteria it's your call but I don't...

Glad to hear it does well at low temps, what kind of beers did you all make? At those temps it's hardly a Cali common. Scharzbier sounds nice.

How cold do YOU ferment 2112 yooper? I have a pack I'm about to use, was thinking of a smoked steam beer or an imitation doppelbock. What are your thoughts on playing around with this yeast and trying something out of the standard cali common?

I went ahead and kegged most of this without any fruit. I'm very pleased with the results! A bit of barnyard funk on the nose, nice tartness right up front that lingers for just a bit. Decent body as mine finished around 10 points. Had a bit of a sluggish fermentation with wyeast German ale...

Here's my sour mash. I just completed the saccharification rest and added 11oz of acid malt. Gina let that sit while it cools and hit it with some CO2, lacto and wrap it up. Not sure if you can see the bubbles from the CO2, but I tried to get an action pic. Anyway, as far as the Campden goes I...

Ok, thanks yooper I couldn't have asked for a more knowledgeable person to answer this. May I ask then, why is it that campden is used to prohibit bacterial growth on mead/wine musts?