Recent content by squash1978

Np.

Ok, here are some pics of the chiller. Note that it will not come with the attached fittings.

I just dunk it in hot water (collected from the chiller water) and then use a sprayer to rinse of any remaining residue off.

I've had similar results with both 5 and 10 gallon batches. It's amazing a quickly it cools!

PM sent.

This certainly was the case for me. I recently purchased one of the tan pumps off of Amazon along with a 12v, 1A power supply and an inline toggle switch. pump: http://www.amazon.com/gp/product/B00DWORE5A/?tag=skimlinks_replacement-20 power supply...

Here are my second year cascades. I also have a second year centennial plant that I can see shoots starting to form. My plants are in pots that I left outside all winter. I was a little worried that they wouldn't come back but as you can see, I had nothing to worry about [emoji5]

Congrats! Once you get a few more under your belt you should get a better sense of your mash efficiency so that you can adjust your grain bill and hit your target gravitates. You can also use DME to bump up your pre-boil gravity if it's off. There are calculators online that you can use to...

I've got the duda B3-23A 20 plate chiller. I sanitize it by pumping star San through it with a pond pump for a few minutes. Never had a problem with sanitation doing that. As for chilling, I gravity feed mine and always chill with 1 pass. I can get the wort down to just about my ground water...

http://brulosophy.com/2014/03/28/jadeds-king-cobra-best-chiller-ever/ http://brulosophy.com/2014/09/23/the-hydra-immersion-chiller-by-jaded-brewing-a-review/ http://brulosophy.com/2014/06/09/the-mantis-first-impressions-of-a-new-ic-from-jaded-brewing/ I just bought a King Cobra myself. It...

Or add volume markings to your kettle and HLT. https://www.homebrewtalk.com/f257/how-add-permanent-volume-markings-kettle-illustrated-463099/ I did this with mine and it is by far one of the most helpful mods I've made to my equipment.

That's really interesting. I think your description is a little more accurate of the taste, it's a slight cidery tang at the end. I bumped up the temperature to 68 and will let it sit there for a few days before taking another sample and then perhaps leaving it in the fermenter for another week.

About a week and a half ago I brewed a Dunkelweizen using Jamil's recipe from Brewing Classic Styles using WLP300. OG was 1.053 and I fermented it at 62 degrees per Jamil's instructions. I took a gravity reading last night (10 days post-pitch) and it had reached it's FG at 1.012. While tasting...

Your crush can definitely affect your mash efficiency. Prior to getting my grain mill my mash efficiency was always lower than what I had planned for and often all over the map because I was relying on the brew shop to crush my grain. Once I started milling my own grains, my efficiency shot way...

No need to sanitize. You'll be fine.