Recent content by Thorpe429

Thanks! I have a stainless kettle so good there. Noted on temperature fluctuations and will definitely take some time messing with the input flow rate plus temperature of the water in the pot that’s heating the chiller.

Thanks! I think I have an old immersion chiller I could test this with and if it works I can upgrade as necessary. Would copper be an issue for this purpose if I were to pre-heat some of the strike water and should I be using a stainless immersion instead? Either way, can test it with the...

This is more DIY in the sense of repurposing a plate chiller, but I thought this made sense in the case the group has any ideas about further modifications. I don’t have ready access to hot water where I brew and clean, so I’ve been thinking about ways to heat up water quickly, especially water...

Very good point on the dip tube. I always remove the dip tube anyhow, as cleaning that out after fermentation certainly isn't all that fun.

The new Wyeast is Lacto Brevis. spontaneousfunk.blogspot.com

If it finished at 1.005 and that's where you bottled, the Brett will continue to do work. The question is how much and whether the current character of the beer will cover up any additional Brett character. One thing to keep in mind is that if you bottled at 1.005, you'll need to keep an eye...

If the commercial beer is good, by all means add the dregs. It's definitely not too late. While you might not gain too much, Brett is definitely working 4-6 months into a beer like that. With wilds, I'll often add dregs from bottles I really like throughout the process. At the very least...

I haven't really thought/read about whether it's for the first time at bottling or just the pressure at any time, but I've experienced it changing plenty more in the bottle after being in primary. I typically primary with saison yeast and Brett, and tend to see plenty of additional Brett...

One initial possibility is that the Brett has contributed a decent amount, but that the hop character is covering up anything that is distinctly noticeable as Brett. Fruity characteristics could all just be blending together. Otherwise, in terms of funk, Brett will generally act fast once...

In my experience it's generally not noticeable to subtle, unless it's something specifically advertised about the beer, e.g. Cantillon Nomad having a wine barrel character. The one exception to this for me is that I generally find Cantillon Lou Pepe Gueuze to be quite a bit more oaky than their...

Cabbage and Brussels sprouts smells are okay so long as it doesn't smell like rotting garbage! Best of luck. Blog: spontaneousfunk.blogspot.com Sent from my iPhone using Home Brewing

Yes, sorry, I meant a calculator to adjust ph of starter liquid, not mash ph. Blog: spontaneousfunk.blogspot.com Sent from my iPhone using Home Brewing

Do you have a good calculator to use to determine the correct dosage of lactic acid to arrive at a ph of 4.0 from a given original ph and volume? Blog: spontaneousfunk.blogspot.com Sent from my iPhone using Home Brewing

I've looked around a bit and I think what you need to do is never let it get above 180 F, or do a full boil. DMS is created from SMM (which is present in all malt) and this starts to happen at 180 and any DMS that is created above 180 needs to be boiled off. This is all based off of Internet...

Don't boil initially to kill everything. If you want to do no boil, you just need to get temp up to 180-200 (I can find the right temperature when not on my phone), as getting up to boiling and doing so for such a short time produces the DMS precursor and you could end up with a beer with a...