Recent content by Scottie61

I'm in! Thanks! Scottie

I'm in!! Thanks! Scottie

Overall, I've never had much of a problem with the interface, and have put BS to good use for nearly 50 brews since I started this hobby in 2013. Could the GUI use an update? Sure, but it doesn't bother me. The program for me has always provided a great way to build recipes, keep records, and...

C, Your water looks similar to my well water, with mine being slightly harder with even higher alkalinity and PH. I did a lot of brewing before I started checking my water, and got reasonably good results. Based on Martin's spreadsheet (Bru'n Water), the main thing I add to my brewing water...

DM, Well, next time I'll try boiling it harder and see what happens. I did notice that the top of the keggle was relatively cool to the touch during the boil, so was DMS distilling onto the sides of the keg? After all, it's a 15gal container with only 5-7 gallons in it. Hmmm... Time to add...

Martin, TBA looks to be a test that tries to predict long-term flavor stability. Not sure that oxidation was my problem, but hey, good research in looking it up. Scott

Worts, Glad you found a solution! Martin, Heard of TBA, but I'll have to go look that one up again! Scott

DM, I agree, when I first tasted it, I was thinking, 'whoa, is that the corn coming through so strong this time?' Other tasters who had liked my last very successful batch definitely noted the difference. None of these folks know about DMS or other flaws, though, so we couldn't do a positive...

Brewed on the last nice outside brew day (in my area), October 22nd, and did a 5 gallon batch of a cream ale (Spotted Cow clone) that I've done several times before, with flaked corn in the recipe. Wonderful fall day outside on the patio, with a small fire in the pit, brewing and carving...

Thanks, @TxBrew ! 1st brew with the new keggle, 10-22-17

Count me in! Thanks!

Please count me in! Scott

Lately I have taken to degassing during fermentation and doing nutrient additions, as it supposedly helps the fermentation process, and I've come near to having it foam over! I have never bottled anything except 'still' cider, as I understand that unlike beer they can tend to be unpredictable...

Correct -- this is very normal. Cider is like wine that way, and many wine makers will 'degass' at different points in the process, such as before bottling, etc. If you let it sit in the carboy for a while with an airlock on it, it will degass (aka go flat) on it's own. Or you can get a...

Cooked 14 lbs of pork shoulder, low and slow on the Kamado, for pulled pork. Turned out good, but took a long time! Scottie