Recent content by SpargePervert

If you are worried, then try the Palmer pickling approach to remove the lead http://www.howtobrew.com/appendices/appendixB.html I presume they use those stickers just to cover themselves, I guess the taps are imported from China, so they cant be 100% on whats been used?

Id also be keen to see the code. I've been logging temps with an arduino and raspberry pi, and want to use it to control the fridge but am a bit concerned about knackering the compressor if I get it wrong.

Cheers Calder. The recipe I followed was for a Flanders Red (I think I used Jamil's recipe, but I really cant remember). I took a gravity readling last night, for the first time. I was a bit surprised, as it was only down to 1.012, which after over a year seems really high to me. Is it...

Thanks for the quick reply Andrikos. hmm interesting, should I have fermented with an ales yeast before pitching the dregs? I'd read somewhere that the geuze dregs would be similar to the WYeast Roselare Blend, which people had been using for Flanders Red's. I might be wrong though :confused...

Hi, I brewed up a flanders red ale almost 18 months ago now, using the dregs of a Cantillon geuze. Its got some great sour notes to it, but it needs to be blended to add back a bit of sweetness to make it more drinkable. I'm just not really sure how to go about blending. I was going to...

How does it taste? I've not tried WLP028 but am tempted to give it a try

Have you tried WLP029 Kolsch yeast? Its a nice clean yeast which I've had good results with. Its best in the 65-69 range, so could work for you.

I love brewing SMaSH beers. I'm a big fan of Vienna as a base malt good flavour and very versatile for different styles. :mug: A favourite being Vienna malt, Cascade and WLP 029 Kolsch.

It looks like theres a false bottom accessory that comes with it, IRC the element is in a sunk section of the bottom, so will be under the false bottom. That would stop the grain coming into contact with the element, so I dont think you'd have to worry about that. Also, with it being...

Ah, yeah that makes sense. Thanks for the update, looking forward to it.

Any progress on this? Really interested in how it turns out. Have you guys seen this? Similar idea but skipping out he arduino & just using the Pi. www.element14.com/community/groups/raspberry-pi/blog/2012/09/19/brewing-beer-with-raspberry-pi

Thats true! I only recommended Brouwland cos the OP states he's trying to order from the US due to lack of range of stock in the ones he's tried. Brouwland has a really good range. Can you recommend any others?

huh, that sucks. When I read the title of the thread I though they might have banned it due to encouraging breakfast drinking.... :drunk:

I know that the OP was a fair few months ago, and I know this doesnt really address the issue of US homebrew shops being overpriced, but I'd recommend checking out Brouwland they are based in Belgium & have a great range of products. I suspect getting shipped to Germany will be reasonable too.

what do you mean by "real" mash temp? I agree with bosco, there are too many other variables. Wont attenuation also depend on the quality of the yeast? Couldnt you just use a bunch of different thermometers at different places in the mash?