Search results

Was it digital? If not then it's a like the same thing as the thermostat on my beer fridge I imagine. I read is hard to get an exact temp with the dial regulator. I guess my main concerns are: 1. What temperatures do I stay clear of at all costs? 2. How many stages are there to the...

Lol. Bananas.

The world of lager brewers will only make it so far without me. Remember, the fewer lager brewers the fewer lager yeast you will find on shelves. I haven't brewed it yet. I may just throw it away. Lol. Just kidding. I'll get to it soon.

I have a beer fridge. I have an Octoberfest all grains ingredient kit. I do not have a controller and i am sick of reading conflicting methods on how to best ferment larger. I decided to just do it. I don't have a controller and I'm not investing In one. Is rather just sell the grain build...

How badly burned? We talking coals or just browned? Here is my hypothesis. Items in boiling water cannot burn. This is due to the fact that the water will consume most of the heat as it changes into gases. Your hop sac was probably taking somewhat of a direct hit from the burner though. I...

Ok. I know I know. Lol.

Decanting would help a little, but that still leaves the matter of stressing the yeast. I have read so many conflicting theories. If the yeast are acclimated to 1.04, wouldnt the sudden immersion into a 1.06 be a bit of a shock? Also, don't they adjust to the wort in the starter in such a way...

Great news! MY Na+ is 51ppm pH 7.9 Total Dissolved Solids (TDS) Est, ppm 130 Electrical Conductivity, mmho/cm 0.22 Cations / Anions, me/L 2.3 / 2.2 ppm Sodium, Na 51 Potassium, K < 1 Calcium, Ca < 1 Magnesium, Mg < 1 Total Hardness, CaCO3 3 Nitrate, NO3-N < 0.1 (SAFE) Sulfate, SO4-S 2 Chloride...

I have read about others that use 1 gallon starters but I am hesitant to use such a large starter. I am affraid that if 1/6 of my batch is unhopped weakish malt then it will drastically change the end flavor and texture. The activator slap pack says it is enough to inocculate a 5 gallon batch of...

I hear ya Juan. I may be wrong and I really do appreciate your advice. I am going to get the water tested anyway just for my own information. Check back later for a. I told ya so. Lol.

How long do I let it rest? Afterwards do I put it back in the fridge or secondary it and refrigerate?

I would like to know the actual Na+ content of my well water. I realize some sodium is left behind due to the ion exchange. Our water had a perfect Ph of 7 and 6 grains of hardness 102 or 107 TDS. It might only add 6ppm is Na+ A little sodium brings out flavor. Who else is curious about my...

Thanks. I like to read other brewers routine habbits. I am encouraging you all to give your two cents.

No controller ... :( How do you know when to take it out for the diacetyl rest?

Thanks. I guess I will know what the sodium content is when I get the tests run. Until then I will use spring or distilled built up with salts.

I don't have a temp regulator. Just the fridge setting. I guess I can take a few days to tune it to around 45-48

I'm going to brew my first lager. Its very late and over due, its an Octoberfest. After I chill the wort do I put it in the fridge then pitch when the temp here down to 50F ish? Or do I pitch just like an ale? If I pitch like an ale when do I put it in the fridge?

Thanks. How much water do you heat up for the sparge? How do you know when the mash is done and to begin sparging? Iodine test? Gravity reading? Can iodine based Sanitizer work for an iodine test?

How do you know when the mash is done and to begin sparging? Iodine test? Gravity reading? Can iodine based Sanitizer work for an iodine test? The last time I built my water from distilled water. I used the excel work sheet to determine how much of each salt to add. My well water is 7Ph...

Do you do an iodine test or check the gravity after the hour mash before sparging? If so what gravity do you aim for? I know the wort is super concentrated before the sparge. Maybe 1.080 or 1.1?