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Mill and hopper have been sold to yours truly 😄 Sent from my iPhone using Home Brew

Interested in the mill and aeration system. Will you ship to CA? I'll pick up the shipping of course. Sent from my iPhone using Home Brew

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Hello, I have a Cool Brewing Bag for sale. I've had it for around three months but only used it for two. Clean, no rips or stains. Pretty effective at holding temps with frozen water bottles. $50 shipped. Sent from my iPhone using Home Brew

Yup, check the gravity with a hydrometer and see how the beer is doing. While getting a higher than expected OG is not a terrible thing, keep in mind that some recipes are balanced with certain characters and a higher than anticipated alcohol content can make the beer less balanced and...

Sounds like a good plan. Try to chill to the mid to low 60's to pitch, it will warm up as fermentation takes off. I had to buy a pump and recirculate ice water through the chiller to reach 65* but it was an easy $15 project. Keep an eye out for chest freezers. They work well and can be had...

I suggested doing an extract batch and using RO water since the extract already has all the minerals left behind from production. Do not use just RO water for all grain. I suggested doing an extract batch as a way to eliminate other variables in your process like water and mash PH and to nail...

Gotcha, sorry thought this was for a 5G batch. Sent from my iPhone using Home Brew

I also suspect your yeast gets stressed if you pitch at 80* and gives off hot alcohols. Like others have said, forget the tabs and use sugar to carb your bottles. You mentioned collecting 5g of wort but you need to also consider boil off, kettle trub loss and fermentor trub loss in your...

Yup, go directly into the carboy. I have a valve on my kettle so I leave behind around half a gallon of wort with break material and hops. I also like to use an inline aerator to splash the wort into the carboy then shake it around for a few minutes. The aerator was like 2 bucks but a strainer...

86* is too hot to pitch. Try to pitch in the low 60s and let it ride up to your ferm temp. That being said, I think the beer will take off, flavor at not be the best but it should ferment out. Sent from my iPhone using Home Brew

If you biab and keep mash PH below 6 you probably won't but the OP batch sparges and with a fine crush you can start to get astringency from husks if your second runnings start to get below 1.016. Sent from my iPhone using Home Brew

Yup, adjust your grain mill gap and you should see better efficiency. You are running the risk of slower or stuck sparges if you crush too fine, some rice hulls can help with that. Honestly what's the problem with 70% efficiency? If you bump that up you will save maybe two bucks come brew day...

I love the combo! I make something similar to Deschutes Fresh Squeezed IPA using nugget as bittering, mosaic and citra at 10 mins, and citra at flameout. Love the fruity citrus taste it has and been drying it out and playing with water chemistry to bring out more hop character. Getting thirsty...

I use a secondary only to dry hop and when I use adjuncts like fruit, oak, vanilla beans, coffee etc etc. I like to reuse yeast so dry hopping in primary would create more trub to wash. Sent from my iPhone using Home Brew

Secondary hit 85* due to ambient. That was an extreme case when it got hot, normally secondaries stay at around 75* in the house. I always make sure to hit FG before racking and only secondary to dry hop or use adjuncts. Regarding the concern of oxidization; I've read recommendations for...

Do you guys see any problems with covering a secondary fermenter with some sanitized foil and no airlock? I have a small 5 CU freezer as a ferm chamber and can hold a 6 gal carboy and a 5 gal but the 5 gal sits on a step so an airlock won't fit. I figured it should be ok since fermentation has...

Wanna chime in on mine? :) http://srcity.org/doclib/Documents/SRU14_waterreport_ONLINEFINAL.pdf My house only gets municipal water and not from the Santa Rosa wells. Sent from my iPhone using Home Brew

I have been wondering about this myself. I use an aerator (a small plastic triangle at the end of tubing that sprays the wort) when I transfer from the kettle to the fermentor then shake the carboy for a few minutes. Never had any off flavors with any of beers. I always rehydrate my US-05 or...

Right on, I did use a higher Munich 11L. I may have been close to the low 5.4 PH which is within the +/- .05 of the meter. Yup, first time using lactic acid, salts and testing my mash PH. Always checked for conversion using the iodine test. Been happy with the final products but I wanted my...