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Make your spray bottles of StarSan with distilled water. If you keep StarSan around for a good amount of time, check it's pH from time to time. It is no longer effective with a pH above 3. Also make a new batch if it becomes very cloudy.

Drop a fraction of your base malt, mash a 1.60 grain bill, and add ~15 points per gallon of DME with 5 minutes to flame out. I've used this method many times for big beers (barley wines, tripels, etc) to great success. The really nice thing about this method is that you can take a gravity...

Holy necro-thread! I was having trouble with my pump seizing when used with boiling wort and this thread was the top hit on google. I just wanted to post a confirmation that drilling out my chugger pump's impeller with a 17/64" drill bit (on a press) fixed it so that I can run my pump almost...

Lists like this are a dime a dozen, yes, but I still think they're fun and certainly generate enough attention. I like reading through both the responses mostly for the "hey these guys are better". I put them on my "to drink if I find them" list :) Anyway, I'll agree with their choice for my...

I use 004 as my house yeast. If you keep it cold it can be very clean (for an ale yeast). It also ferments fast and flocs well. Typical profile is 64°x24h ramp 72° over 5 days then cold crash @ day 12 or so (depending on gravity sample). That yeast and a grain bill that mimics an irish red...

A tripel will certainly benefit from some extended bulk aging. You could try keg conditioning. I've had good luck with this for british styles (so much lower carbonation). Use a calculator to determine how much sugar to add to the volume of beer you have to achieve the desired carbonation and...

I used to use the Primo water at my Walmart all the time for light colored grists. It always let me hit the right mash pH based on calculations. However, hast time I used it I noticed that there was a pipe coming in and a pipe going out to the drain. Nothing was coming out of the drain pipe...

I swear my googling sucks when I can't find the announcement page for next year's NHC, but such is life. The only thing I could find was a Reddit post that linked to a Facebook post that apparently doesn't exist anymore. Where is NCH next year? Can you point me to an announcement page so I can...

Alright folks, I've sat and thought about it for a while and just can't seem to wrap my head around what I need to change to accomplish what I want so it is time to crowd source an answer from folks that are much smarter than I when it comes to the STC1000+ (or just in general!) Normally I...

Can you lager it for 6 months? I forget what the actual number is, but IBU's drop over time. I agree with JonM though. Just have a party and say "free beer!" It'll be gone before you know it :)

That's not quite right. You want to think of the STC as a switch that cuts the power to one leg of the circuit (at least that's the way I as a chemist think about it). So your diagram looks ok for the fermwrap but not for the fridge. Chances are the "grey" wire in your current mechanical...

I love this project! So much so that it finally pushed me over the edge on replacing the mechanical thermostats in my ferm chambers with STC1000+'s. Check out the build here. Special thanks to poster disney7 both for his help in testing the STC1000+ firmware and in helping me cut, solder, and...

I was tired of the two small project boxes fitted with STC's that I was using to control my fermentation chambers. They were clunky and had to many wires coming out. After spending some time on this website and taking some notes I know what I wanted to do. The problem was execution. I knew I...

I read the manual but couldn't figure out how to do this: I'm fermenting a lager with a profile that had a 7 day at 50 before ramp to 60 over 3 days. Looks like fermentation is slowing faster than I expected and I want skip from my 7 day wait to the ramp phase. How can I do this? SP 50 St 1 dh 98

I have a nerd hard on...

I have one of these and yes, it gets hot enough to boil water. The problem I have is that the ceramic top stays hot for a long time. Longer than I care to wait to pitch yeast most of the time. I can my starter wort now in mason jars so they wort is always sterile and at pitching temp. Much...

I keep Nottingham and 34/70 dry yeast on hand for emergencies. Run the Notty real cold (with a re-pitch I've gone as low as 60 for 3 days before ramping) for a beer that very clean and "american" (some esters yes, but nothing crazy and nothing that a bunch of hops won't cover anyway). For...

I'll also recommend putting in switches. I use 6 Pin SPST Red Green Neon Light On/Off Rocker Switch AC 250V/15A 125V/20A. They light up when powered and having two colors makes it easier to remember which is which.

That's really interesting. I didn't think the 1.1 could be flashed. Can you upload a few photos of the board/other interesting insides?

Thought you guys might be interested in this. I used an EL-USB-1 submerged in the beer, a EL-USB-2 sitting next to the fermenter, and the probe from the STC1000+ taped to the side of the better bottle with reflectix and a rag over the end of the probe to insulate from the ambient air. I'm going...