Recent content by Wldthang87

Use apricots to get a "Peach" flavor, they'll come across more peachy than actual peaches, a couple BeerSmith podcasts back this up. Brew an American wheat recipe. 60% 2-row, 35% wheat malt, rest Munich, I forgo the any late addition hops, use something like magnum for bittering. Or something...

I think he's just trying to get his youtube channel views.....imo

I think you're on the right track, with letting software do the work for you then just double checking, and maybe make some slight adjustments. I'm imputing everything into BS and adjusting from that, but finding easier said then done.

What I did was purchase two of 'the cheap ebay meters'. Like these ones http://www.ebay.ca/itm/Dr-Meter-Chemistry-Lab-ATC-Handheld-Pocket-Pen-Tester-PH-Temperature-Scanner-/182624326481?hash=item2a85421351:g:pgIAAOSwKrhVahPH and compared them to a meters we use at work, and I also purchased...

brewed this last night, everything went fairly well. my first time adjusting ph, i think i may of added too much Lactic acid, the PH dropped from 6 to 4.8, with 1 mL. Also I wasnt happy with the colour of the mash, its was a brown, not really the dark brown / almost black I was wanting... added...

thanks so much for the help, here's the latest with suggestions applied, I've started using Beersmith recently, getting used to it still.

Hi everyone, I'm hoping to get some input into my recipe, its of my own design, first one Ive made from scratch, I'm hoping to get the input of others

I'm thinking of making a jump from propane turkey fryer burner to a induction cooktop in doors, I have a ventilation hood all set. I started doing research on electric brewing and came across induction cook tops and found a couple of awesome blogs. But I found this kettle...

Why didn't you just dilute so your SG ended up being 1.064? Just for my own curiosity

my last batch, an extra pale ale, i ran out of propane at about 1/3 into the boil.... at mid night.... I restarted the boil the next day, then did a no chill, after the second boil. i thought i would have to dump it. and i almost did. After fermentation, and 1 week cold crashing, and a week...

I was saying that some flowmeter could, and that a more fool proof / much more accurate method to measure level in a vessel with known dimensions I wasn't picking apart the unit he was using. in the food and bev industry, in batch processes, we'll use a level measurement instead of a flow...

Some flow meters issues like low flow cut offs, accuracy, repeatability, that on a small home brewery could mean the difference between 5 or 6 or 7 gallons. Anything accurate enough is going to be super expensive and used on an industrial scale. As well easy to clog. The rotary unit you're...

If I didn't know know I'd say you took that reading from my carboy! I'm on day 13 of fermentation. I repitched a rehydrated pack of dry yeast us-05 last night with no new activity yet. Edit: yoopers did say she leaves in for 21 days. Maybe we're just being impatient....

I have the exact same issue, brewed Sunday and it seems like it's stuck. I will bum the temp from 64 to 66 and increase until fermentation starts again.

I've added the beans straight to the fermenter after fermentation is complete. the thought process behind which is that the bean, have very little contamination to being with with and also the alcohol level in the beer is already enough to kill anything from reproducing. all i did was split...