Search results

The LME was a few years old, so not anywhere close to fresh. I did make the wheat wine and it has had some issues with the fermentation. It stalled out around 1.042, so I tried adding champagne yeast. Nothing happened. Next I added some of my house belgian yeast slurry and nothing. I let...

Here and here. Should answer many of your questions.

How are you measuring the post boil OG? Are you measuring after cooling? Using a refractometer or hydrometer? Have you calibrated your measuring equipment? Ruling out an equipment/measuring/testing error might be a good in addition to any adjustments in BeerSmith.

Ask theses guys http://www.portlandmashingmaineiacs.com I bet they can point you in the right direction. MoreBeer's free shipping is really nice on 10lb bags of specialty malts. Check the overall cost with shipping from RiteBrew.com. Cheers

10 ft for all serving lines and you won't have unnecessary foam.

Buy bigger than you intend to use that way you can scale up without having to purchase another burner when you decided to upgrade. I have the KAB6 and a "Dark Star" style burner from King Kooker. The KAB6 is a beast and I don't think I'll ever outgrow it...

That should be a great pump for recirculating and for a carboy cleaner. My carboy/keg cleaner is just a simple pvc pip assembly screwed into the top of the pump and then just dropped into a 5 gal bucket of PBW. Works like a champ. I've seen far more complicated versions on here, but my...

I use this one: http://www.amazon.com/gp/product/B00EQ6MC32/?tag=skimlinks_replacement-20 I picked it up as a lightning deal for under $9. It seems to work well for recirculating purposes. If you're interested in using the pump as a carboy cleaner as well, I'd go with 400-600 GPH pump...

Pond pump and a bucket of ice water should do the trick with your immersion chiller. You'll want to start with just cool water to circulate to drop the temps, then swap out with fresh cool water and add the ice to pull the temps down the rest of the way.

Thank you.

Central Washington University has a beer program: http://www.cwu.edu/ce/craft-beer-certificate I've heard it is growing into a full degree program in addition to the certificate. Information in king.

.994 seems like a good FG to me. I bet it is just done doing what needs to be done. What FG were you expecting?

Go for it. The water isn't touching your beer so who cares if there is a momentary spike above the rated temperature. I've done a lot of plumbing work with plex and it is simple and easy to work with. Just do it.

Beets should be fine with a water bath process. Make sure you do some research with canning. Any non-acidic foods need to be pressure canned or they won't be safe for human consumption. We use the ball canning books. Highly recommended.

I don't have a Fastferment, but I've had beers create a whole lot more trub than expected. My guess is that the collection ball has filled and has overflown or there is something obstructing the collection ball, because the valve appears open. I wouldn't worry either way. This brewing...

Yeast and trub. This is normal. Don't worry.

Nice press.

Haven't ever used teflon tape. As long as the seal is correctly positioned and tight you shouldn't have any leaks.

Having multiple CO2 bottles and regulators is the way to go. I have 2 10# tanks, a 5# tank and paintball tank setup. Makes transportation easy and force carbing is not an issue. Try sparing one of your co2 lines and force carb when your not using/drinking the other. Before I had multiple...

Force carb with CO2. This has all the info you need: http://www.morebeer.com/themes/morewinepro/kegging.pdf