Recent content by wlffmnnn

After re-reading this entire thread i came up with one more question. Seems that it is well liked to add cinnamon sticks to secondary. I have never added anything to my secondaries before and must ask how you would sanitize the cinnamon sticks? Again Sanitization Nazi here.

One more question from me. Sanitization. Do you need to be a sanitization nazi like your brews or can you be a little lax with it. For the record I went with my typical sanitization process when I started this today. Put this together at 16:00 today and now at 21:15 already bouncing the airlock.

Quick question. Can I force carb this like I would anything else? I'm a slow roll guy. usually set CO2 to about 11 and wait about a week for brews to get carbonated. Trying to make this for Mrs. Wolffmann. She wants something like the Aspel she had in London a few years ago. Any other advise...

I have the same problem with water temps in the summer months in central OK. This year I am going to try different approach with prechilling. I am going to go with the ice cream method and put rock salt on ice. I read a few articles on what the rock salt does to the freezing point of the ice...

I never really thought about recircing the boiling wort through everything. Thats a great idea. Boiling wort is as sanitary as it comes. I usually use iodophor and recirc through everything filling my carboy at the end. Seemed easy then, seems like a lot of work now. Going to try your method...

For those that have brewed with this system, after you have recirced and drained the MLT to the kettle, how have you cleaned the pump and recirc lines? Also how have you sanitized them in preparation for transfer to your fermentation vessel. I have a top tier system that is all gravity fed...

I am also interested in the gas Brew easy. I am a little disappointed in how Blichmanns website says to just buy the parts that you need to go with what you already have. I have a top teir system with a G1 10g brew kettle. I have the pump, the chiller, and 2 burners. But by the time I figured...

Selby, do you have an immersion chiller? If so, when I brewed extract beers I would do the same thing except I would use the immersion chiller first and get the temp down, then I would add refrigerated distilled water to bring the temp down the rest of the way. It usually took about 15 minutes...

Tap 1) honey hefe Tap 2) fat tire clone Tap 3) belgium ale In primary : honey hefe ( slightly altered recipe) , Caledonian 80 scotch ale, pumpkin ale.

Sorry I didn't finish that statement. I had my plate chiller in a cooler in an ice bath so I used the emersion chiller in the wort then pumped the wort through the plate chiller that was in the ice bath. That is where I said I had it backwards. I will now put the emersion chiller in an ice bath...

Thanks for the help. I think the pre chiller is the trick. I used my emersion chiller and then sent the 100 deg. wort through my plate chiller. I see now I hadvit backwards.

Brewed 3 AG beers in 2 days with no problems until chilling. I have a Blichmann top tier setup and am using a Shirron plate chiller. The first batch, a honey wheat, would only get to 80 deg. I assumed this was what my water temp from the tap was, and after checking with a different thermometer...

I used the clear. I am a plumber, I was thinking of using some wirsbo pipe instead of this stuff that is clamp on. I just have to check on the temp rating

If you restricted after the pump is that ok?

I used the regular push on hose fittings. I think that the tubing could not withstand the temp. I also probably should have used hose clamps. I should have restricted the flow now that I think about it. Where would I do that? I would assume between the pump and chiller.