Search results

This is from 2010 WBC. Don't get me wrong I'm down for a bud or silver bullet any day but is seems like one of big guys has to win with the pool of entries. I'm just curios who lost, I haven't seen Red Dog in CA for a decade... Category 1: American-Style Cream Ale or Lager, 17 entries Gold...

I'll take it off your hands for 20 bucks, even pay the shipping...

Camlock shortage? www.bargainfittings.com had some last I ordered around November. Great service from Wayne too! Always wanted to try out the Hansens, they look a little more smooth operation-wise. But yeah I guess more places to clean as you mentioned. Just hook it up!!

Err, like 3k. But I just put this together, worth every penny. 100 gallons and hope to spend more this year. Cheers, Jw

So after a bad brew day, I walk into my HBS say hi and the owner responds asking me if I had low efficiency on the last batch. I say, yeah and am feeling like wow things really get around. He proceeds to tell me he forgot to three pounds of my grain bill. He says he helped someone mid milling...

Great beer, had some recently. Peppery and malty in the front then sweet aromatic hops at the finish. Not in your face but balanced and not very bitter, I'd say generally on the sweeter floral hoppy side then the piney. Very smooth and chewy/syrupy mouthfeel. My theory for the peppery malt...

Is the impeller different on the new high flow model or is that another upgrade?

It should retain most of the flavor, the biggest bummer to boil overs is the clean up. You can always dry hop if your worried about hop aroma.

Nope, more the merrier! Lots of folks make yeast starters to get more into the pool early on. You'll be fine and will see fermentation action early on. Probably one of the best mistakes you could have made!

If I'm ever bummed when something goes wrong with my brew day I'll come back to this thread and feel better about it. Sorry for your loss.

I was at the brewery just last Saturday. On the tour they were very proud of the special yeast they got from Belgium. They use another yeast for the Keller and just ferment it higher temps creating the banana ester. A flavor also present in Belgians because they are also ferment at a higher...

Funny story, I walk into my lhbs say hi and the owner responds asking me if I had low efficiency on the last batch. I say, yeah and am feeling like wow things really get around. He proceeds to tell me he forgot to mill four pounds of my grain bill. He says he helped someone mid milling came back...

"At concentrations over 400 ppm however, the resulting bitterness can become astringent and unpleasant, and at concentrations over 750 ppm, it can cause diarrhea." John Palmer I had no idea how important the ph really was:drunk:

Murray, I think i will fire up a batch sparge to to rule some things out. 1.010 calibrated makes way more sense as well. Glad you mentioned the obvious there i have a problem with it everyonce in a while. Now i a bit confused how to measure for that though. i put 1.000 at 152 in beersmith adjust...

Bobby_M -I think the nuances of sparging is a contributing factor here, I know now to give it as much attention as the mash. My levels were a bit low on the grain bed so i think i lost so temp there and i had the hot water running through the pump and chiller then hitting the MLT. next time ill...

pdxkale - Measured all thermos to boiling and are on the money though they failed at the ice test. I figure this was ok since i'm not worried about freezing temps. I also roast, smoke meats and bake bread and my end product comes out like it should so i'm happy with the thermos. Measured the...

Next time I will, 1. Sparge with hotter water and monitor grain bed temps and channeling more thorough 2. Mill twice at the LHBS or buy my own :) 3. Measure dead space again and trust Beersmith Still wonder why BS has me sparge with less water than mash, dead space or not...

I am mashing with just a silicon tube and the same for sparge. my grain bed temps do differ from place to place, so yes channeling could be an issue. I do have a false bottom and put down some foil with holes in it to offset that a bit but still temps were low during sparge. I have considered...

I calculated tun deadspace from the MLT alone at .5 gal and the trub and chiller loss at .5 gal so 1 gal altogether. I can do more water tests but am a little unsure what to measure. For the Tun deadspace I added water to MLT drained and measured what was left behind. For the Trub and chiller...

Ok, so here's the deal. I have jumped in deep to a AG rig and have done a couple of batches. Had some snafus early on but I'm now comfortable with the new gear, plumbing pumps etc. I brewed yesterday and got low efficiency again and felt everything went well. My setup, Single tier three...