Recent content by Scubadude918

FWIW, you could easily buy a bit of SS tubing and bend a cylindrical "chiller". From what I understand, a cylindrical "chiller" would be more effective because it would utilize convection currents to more evenly cool the fermenting wort. Ex: The cooler wort would fall down the sides from the...

If it's a used pot, it should be discolored. You won't need to passivize it. But as for cleaning after your brew day, just a wash cloth, dish soap and warm/hot water. Don't use chemicals, aluminum is very susceptible to corrosion.

Hot liquids drive off dissolved gasses such as co2 and oxygen. No fear of oxidation in heating the beer. I can't speak for the other issues. My .02

Count me in kind administrator!

Yeah, it could be a little bit of math depending on how much you need to add. But that's what Google is for. 5gal = 18.9L So say you used 1tbsp of flavoring in your 1L sample. Your remaining volume will be 17.9L (in your bucket). Take 1tbsp times 17.9 to get 17.9tbsp (18tbsp to make it easy)...

What I did with my hard cider was, I measured 1L into a measuring cup and added measured amounts of flavoring until it tasted perfect. That way, I was able to scale up the flavoring to the full volume of the batch and add it to the bottling bucket.

In? ____________________________ Primary: Cider Secondary: Killer Kölsch

I've read that some yeast companies prefer you pitch at a warmer temperature (mid 70's to 80ish) to speed the reproduction period. But, the thermal shock, if the yeast wasn't near the 85 degrees of the wort, might've killed off some of the yeast. Having said that, you'd want to have gotten the...

"I did not ____________________________ Primary: Cider Secondary: Killer Kölsch

Well, no known pathogens can grow in beer due to the pH and alcohol levels, it won't make you sick. So if it tastes good enough to drink, then personally I wouldn't dump it. As to what caused the color change, I haven't experienced that before. So I can't really help with the "why" factor...

You can try cold crashing for a week or two before you bottle. It'll drop out most of the "extra" yeast and lower the amount of sediment from bottle carbing. ____________________________ Primary: Cider Secondary: Killer Kölsch

In it. May win it. ____________________________ Primary: Cider Secondary: Killer Kölsch

Personally, I'd drink one and let the other age. No harm and I've heard good aging reviews ____________________________ Primary: Cider Secondary: Killer Kölsch

9 hours no activity is normal. It's taken 12-24 hours for some of my beers to show action depending on oxygenation, temp, gravity, hops, etc. P.S. I'd be prepared for a blow off though. The level seems a bit high and Nottingham is a beast yeast. ____________________________ Primary: Cider...

What I've used in the past is Quaker unflavored oatmeal. And you can spread it on a cookie sheet and toast them to your liking if you wish. :mug: ____________________________ Primary: Cider Secondary: Killer Kölsch