Recent content by Yooper

It could be a number of things from the bacteria/yeast in your SCOBY and the amount of acetic acid bacteria to the fermention temperature. Too much vinegar sounds like an overabundance of acetic acid bacteria, and you may want to try again with a new SCOBY without that strong abundance of that.

Thank you so much! I've never actually seen the Brewzilla in action, so trying to picture the size/weight/way to lift out the malt pipe, etc. I didn't realize you were in Ocala, or else I would have bothered you to see if I can stop by sometime to see it (I'm up north now). I do much better...

I'm trying to- it's a bigger transition from going small with a cooler MLT to a 1/2 barrel all electric HERMS, believe it or not. That was gradual- oh, this works but I need a pump! Oh, this is great but I need another pump. Oh, I like this but should have this...... Getting rid of it now...

That's great info- thanks! @pricelessbrewing got a Brewzilla, and has given me some info too but I'm getting overwhelmed by the optional stuff. Consistent temperatures are important to me, as I'll be downsizing from a three vessel all-electric HERMS that I had nailed and never was off more...

\ Nope. Ruled that one out quite a long time ago for a few reasons. :)

I'm just about ready to pull the trigger on the Brewzilla. Almost....... @Neldog0 what "optional" items to you think are essential?

I was just on @Bobby_M 's site this morning and I really like him as well. I am looking for some 'bigger' things, or at least looking AT them as I'm not ready to pull the trigger on a steam slayer set up, but that's always one of my very first tops when thinking about a brew day.

As long as you use enough base malt to convert, the flaked rye is great in my opinion. It's sticky, though, I'll warn you! I do more BIAB these days to ease cleanup with my tippy dump MLT, so it's not that much of an issue for me with lautering but rice hulls are really imperative without a bag.

I think flaked rye gives a stronger 'rye taste' then just rye malt. I'd use both in a rye beer (I have), and up to 30% rye total.

Hi Rod- there is a guy who did 100% rye near me. The beer actually tasted pretty good, but it was more viscous than motor oil. With BIAB or a lot of rice hulls (or maybe a no-sparge?) way, you could go alot higher. I love that spicy rye beer flavor, but I dunno about caraway seeds. I mean...

I just ordered from him yesterday! This time it's wine yeast, nutrient, etc, as I have some grapes that I froze last fall to deal with. I buy all of my ingredients from him, although I wish he would carry White Labs yeast. That's my only negative thing- my favorite strain for most of my...

I haven't ever tried a package, but it seems like it would work if it works in a soda stream. Right now I have a Topo Chico clone on tap, and I am going through it way too fast!

You added acid blend- do you happen to know how much acid was in the must originally? Acid + yeast don't mix well. Before you consider tossing it, keep stirring lots, lots, lots to get rid of any sulfur and CO2, and help oxygenate it. Can you raise the temperature a bit? To maybe 74F?

Sure, that would be fine except I’d get it out of the fridge and into a food safe large bowl/bucket/something and put a towel over it and let it ferment also.

I’d mash the pilsner and flaked barley as the roasted malts and cara malts can be simply steeped (ie ‘preconverted’ so to speak).