Recent content by tschmitt

Beer smith & Basic Brewing

Thank you LandoLincoln and Brewitt. I just completed mine and fabricated a small access door. I can now view/monitor the flame easily and have access to light burner then close if needed.

I have seen people use cake rings.

Sweet!

I will keep that in mind as I look to brew those roasty styles. I have also started separating my crystal malts out of the main mash and adding before vorlauf. The main need being to rinse rather than mash those makes some sense. My results have been good. Can't say it is just that tho as I...

I found this podcast on water very helpful. Gordon Strong details this philosophy in his book Brewing Better Beer if you decide to look deeper into it. He pretty much starts with a clean slate every time then does very minor additions to enhance malt or hops depending on what he is brewing...

On the wait list...time is a factor though...

No, just researching. This is very interesting. Will read the thread. Thanks for the tip!

Thanks.

Good?

I just found the TD100 and posted this exact question.

I need a dual controller for my fermentation. I plan on selling my JC 419 and getting a dual controller. So many...I came across the Auberins.com TD100 TEMPERATURE CONTROLLER. It looks good to me, but I would really appreciate feedback. Is this missing something or not quite the right fit...

1.206 ml = 1/4 teaspoon So in the end 1/4 teaspoon of phosphoric at 10% = 1/4 teaspoon of 88% lactic when it comes to its impact on Ph?

That is fantastic. Thank you for taking the time to explain & provide. :mug:

Gordon Strong starts with a quarter teaspoon of 10% phosphoric acid in his RO water. I want to try adding it to bring down PH but I can not find phosphoric locally. I can get 88% Lactic acid. Does anyone know how much Lactic to use to find the phosphoric equivalent? Or does anyone have...