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I've had mixed results with the universal poppets. I have had them work fine with some of my pin lock posts but the o-rings on the universals were too big for the most recent posts I tried to used them on. The poppet wouldn't seat in the post no matter how hard I tried to press it in. Maybe an...

When you have more "stolen" pens from your LHBS/taproom than from your office. Todd

That's great news. Looking forward to seeing what you've come up up with. The BrewPi build I based on your earlier efforts is running strong and helping me convince various Sach strains to do things according to my temperature constraints.* Todd * Who am I kidding? We all know those fungi...

Shouldn't you be working on a DIY guide for your Starngebrew panel build similar to the epic one you did for BrewPi? Stay focused Fuzze. :) Todd

I'm planning on a kettle sour next week (first one) and was going to leave the wort in the kettle and boil after the souring. I'm going to maintain the temp in my ferm chamber and was wondering if I need an air lock on the kettle during souring. I'm going to make sure the lid is on tight (saran...

Backpacking in Yellowstone and the missus and I were looking out for bear scat as a way of delaying or maybe even avoiding being eaten by Grizz or black bears. For a long stretch of trail we encountered a lot of elk droppings. Native Americans (Shawnee and Cree as it were) called these beast...

When the first thing you do when you get a new, perfectly good stainless steel pot is to drill holes in it.

You might want to look at the replacement gasket for the Chapman 7 gallon fermenter. Todd

At 10.5% I'd be more concerned with the lingering hangover. I started paying attention to my water chemistry recently as well. I think the consesus is that you can nudge the hop perception a bit by fooling around with the dreaded SO4/Cl ratio so you may want to post your water profile and AJ...

Morrey, So your using the "scale" of ... OG = 1.050 25% = 1.038 50% = 1.025 75% = 1.013 (estimated SG at stated apparent attenuation) 100% = 1.000 Instead of using 1.050 - 1.013 = 1.037 (or 37 points) and working with that to give ... OG = 1.050 25% of 37 pts. = 1.041 50% of 37 pts = 1.032...

I'm still a little confused by this aspect of the lagering method. I brought this up in the comments section of the Brulosophy post about lager. When one says do something like raise the temp to X degrees at 50% OG I originally thought it would be 50% of the apparent attenuation. Using the above...

Forget water chemistry. I had to go look up vox clamantis and came across some neat web sites. Thanks Todd

"Lager? I hardly know her." or "Lager? Nah, married her."" I'll show myself out ... <shows self out>

Nice job. My Saison finished out of the money but still got a 35. Todd

Same here. I'm using a DIY Brewpi setup with a thermowell in the wort and the chamber probe dangling in the air. I was seeing the same thing and agree that the lack of mixing late in the fermentation will introduce some lag time to the thermowell probe response. My heater is also too strong...

I've been trying to make myself do this for a couple of years now. It's hard when there are so many styles and variations out there but there's really no other way to get a handle on equipment and technique variables. For example, I think I'll split my next Pale Ale into two boils and try two...

Any post that can be self verified, will be self verified. -- Murphy's_murphy's Law

Thanks for the water profile suggestions Yoop. It never occurred to me to adjust the pH with the mash thickness. If I go to a mash of 1.7 qt/lb with the CaCl addition I get an estimated pH of 5.35. I went back to your original recipe post and saw that you included your water profile. If I plug...

I have version 3.4 with a 4/18/2015 date stamp at the bottom of the Instructions Sheet.Martins comment about the incorrect formula is later than this so I think that's what the problem is.