Search results

Yo. I'm interested in building a ten gallon system. I'd like to regulate mash temp by pumping (recirculating) wort from the mash tun through 50' of copper tubing that will be submerged in my HLT then back in through the lid of the MT. the pump will be plugged into a single stage Ranco, so it...

The grassiness seems to be of yeast origin, but as we all know it can be difficult to impossible to seperate flavors in unconditioned beer. I used northern brewer and EKG in responsible amounts for bittering and flavor, but I will say that I used pellet hops for the first time in two years on...

Brewing a saison with Wyeast 3711. Malts and hops are nothing out of the ordinary. Started ferment at 63F and gradually ramped it to 77F for a few days then brought it back to around 70. Racked to secondary after 8 days in primary. Attenuated well, tasted the sample and am overcome with grassy...

Ok thanks. what about in subsequent years, though? Also, I have some discoloring on the leaves of the lower 3 feet of my plants, but all the upper parts are fine, any idea what that could be?

I know the answer is probably on here somewhere but I don't have time to look cuz I have to run to work. I have two sterling rhizomes, each one sent up 3 bines. This is their first year. Both have one bine that is over-achieving compared two its two partners. One of these over-achievers is...

I've got everything stabilized now. The probe is reading 63F, taped to the fermenter. Inside I have three thermometers- one dial, one digital and one floating in a pitcher of sanitizer that I (had) my blow-off tube running to. They all say 60F so I think I'm good. The beer is still fermenting so...

No kiddin? Just a regular old light bulb?

What are you using the space heater for? The only reason you would need one is if the outside air is below freezing. Because the air temp at night drops below the desired fermentation temp. Its still getting down into the low 50's at night... is that not cause for a heater inside?

The equipment: 7cu ft. GE Chest Freezer (brand new), 2 stage Ranco Temp control, a small space heater, some duct tape, a white labs vial, some freezer pack goo and two thermometers (one digital and one dial). So, yesterday (the first day), I set the temp control to 61F with a 2 degree diff on...

Yeah I agree, but I don't want to have to think any more than i already have to, plus sometimes the heaters decide to come on out there and sometimes they just don't. In the Spring here we've been having 65+ degree days and then it'll go down to 30 at night. For the extra money and the cost of a...

Seriously. I'm not even as dumb as most ppl and I find it confusing. Thanks for the input, its kinda what I thought. I do need the 2-stage, though, cuz I have to keep my chest freezer in the outkitchen of my 300+ yr old house where temps go from 20F-95F (the heaters don't always work).

So pretend i know nothing about electronics (because I don't). I want to get a 2-stage Ranco, but should it be the 211100 or the 211000. The only difference is the 211100 says: output 0-10V and output impedence 1K ohms. I'm pretty sure I need the 211000, not the fancy one that puts out. What...

Wow. If they spawn can I have one?

The question: do highly flocculant yeasts leave less cells in suspension after secondary, thereby creating a slower conditioning time in the bottle? Say with Nottingham, how long would one have to leave it in secondary to necessitate the use of additional bottling yeast? I've been curious about...

Har! I know, I just meant because it had been 16 days. I just did a reading, its at 1.012 and holding. It's really delicious- tastes like DFH Shelter PA but cleaner and lighter. I think I'll bottle tomorrow. Thanks for the input.

Thanks for the lightning-speed response. Is it reasonable, then, to assume that much of the aromatic properties of the hops have been carried off by co2 escaping? Would there be some merit to adding more hops or would I risk overdoing it? Its a RyePA, and I'd hate to over-balance it with too...

Is this a phenomenon that is documented that I somehow missed the memo on? Fermentation was complete (or so I thought) when I racked to secondary. Batch was fermented with 2 pcks Nottingham and dry hopped with 1oz. Mt. Hood and 1oz. Northern Brewer. I was going to bottle after 5 or 6 days but...

Wow, you're very persistent. I would have just mashed it.

I am prepared to do the same if necessary. I don't think it will hurt it any.