Recent content by WildDisplacement

Did you ever get help with this? Yes you need the capacitor, it looks like you have a 3 speed fan motor controlled by relays. I would cut and cap the black and blue fan motor wires and splice the red into the black from your power cable. Remove the blue wire on the common side of the...

HopHands Re-brew I really enjoyed that first batch, I think it lasted maybe 2 weeks which is pretty good for an APA/IPA considering the wife usually wants nothing to hoppy beers. I would have brewed this sooner but lacked space in the kegerator. The last batch was slightly over attenuated at...

That's massive, was the batch 1 year old also?

Brew day notes (18Jan16): 82% MCI Stout Malt 18% Flaked Oats Mash temp: 152. 1/2 oz magnum (13.7AA) @ FWH 1/2 oz each Citra, Cascade, Amarillo @ 5 mins 185° whirlpool 1/2 oz each Citra, Cascade, Amarillo O.G.: 1.052 Racked 5ish gallons to the fermenter, pitched 1.5l starter of 1318 @...

Not quite sure what gave it the reddish/purple hue but it's a 1 gal batch of my pale sour base fermented with HF Arthur dregs. 2-1 Pilsen/ Wheat malt

That is generally what I do. For the test batches: I mash low - 148, shoot for no more then 5 IBUs, and starting gravity is around 1.032-36, then let them go for 6 months. If I like how it's tastes, the new batch of wort will be a standard French/ Belgian ale recipe (saison, single, bruin). 10...

I was planning on brewing this tomorrow because I have the day off. This might sound like a silly question but are y'all using rice hulls to aid with the sparge? I don't think anyone has mentioned using them. I'll probably use Amarillo, Citra, and Cascade and maybe some Azzaca because that's...

Ok, yeah I can understand keeping them separate. A large microbial diversity will help develop a rounded and complex beer but that can also be achieved through blending. In episode 11 of The Sour Hour, Jean Van Roy of Cantillon, talks about blending barrels of acid beer with those of more...

IMO fermentation temperature/ is more important to consider then the recipe is. Sacc, Brett and LAB all have different preferred temp. ranges and the storage conditions will also greatly affect the final flavor profile. If I find a beer isn't progressing to level of sour or funk that I would...

If you are still looking I recently purchased a pound of 2015 pellets from Yakima Valley Hops, their tracker says they 34 more 1lb bags. http://www.yakimavalleyhops.com/product_p/hopsmosaic1-2015crop.htm

The only problem I can think of would be oxidation, the metal caps don't seal very well and drilling through a plastic cap would compromise it's integrity. I use a 6.5 drilled stopper from my LHBS on all my 1 gallon jugs and haven't had any problems with aging over a year. All though you will...

Winter Rye Saison Belle Saison & RVA261/262/263 with dregs from Hill Farmstead Dorothy, Boulevard Saison Brett, O'Dell Fifty Niner, and Allagash Confluence Brewed 10/21 OG 1.070 F.G. 1.001 IBUs 35

I racked the remaining 3/4 gal of a 6 gallon batch of spontaneously fermented beer onto 2lbs of organic plums.