Search results

Tried this for a Fuller's LP clone and it worked pretty well. The flow decreased at one point but the pump was easy to clear with a little backflow. The clone recipe called for a large late hop addition and a 30 minute whirlpool. I think I may have been better off using the spider for that...

Slide the flap under the pipe first and hold it in place while sliding the other side under it. Fasten the Velcro in the middle and work your way out.

I use it to pump wort into the hop spider when using pellet hops. I figure it could help with utilization by supplying "fresh" wort, and it would remove any bits of grain left from the sparge. I haven't noticed any cavitation problems so far.

Thanks for the reply. How was it determined that using the pump for boiling wort is bad? It sounds like one of those accepted facts that seems reasonable but may not be true. The pump is rated for boiling liquid. It may wear out faster because it gets used more, but I'd have to see some...

I'd like to use whole hops in a Brewzilla, but I'm worried about utilization and flavor extraction when using a spider. Has anyone ever used the mash tube as a giant hop spider? I was thinking I could rinse it out and put it back in the kettle, boil and add hops as usual, and then just lift it...

FWIW, we crush at around .035 inches with an 8-inch roller, and we don't have any problem with malt particles getting through the false bottom. I suspect that many brewers who use the small roller mills will have more mash particle breakthrough because they tend to shred the husks more than...

Thanks for the info. The beer temp was decreased over 12 hours just to be safe. It was fermented with a spunding valve set at 10 psi and still had plenty of pressure after crashing.

I've been reading his blog. Really interesting stuff. He's generous with his info too.

Sorry to revive an ancient thread. Has anyone come across a definitive answer for cold crash rates? I want to CC an ale, but I don't want to go too fast if that's an issue. I can drop about 10F an hour. Is that too fast?

Indeed. My son and I can hardly wait until our next session. We want to make a Sam Smith's Nut Brown clone. I've been reading up on invert sugar and British brewing sugars, and it has been enlightening. I'm attempting to make some Invert #1 as we speak, but I'm doing it the lazy way with a jar...

My daughter lives in Georgetown. We want to move there when I retire. Housing is insane in the Austin area.

Found it doing a Google search for some advice on cold crashing, or something like that.

Whereabouts you from? We live in Santa Fe, between Houston and Galveston. I just ordered a keg washer, so our next batch should be even easier. I feel like I could brew every week now. I'm pretty stoked.

Howdy y'all! My name is Steve Daniel, and I started brewing in 1981, but I didn't become a serious brewer until about 1985. I eventually ended up doing all-grain mashes in an ice chest and boiling and fermenting in converted beer kegs. It was a LOT of work. After the craft beer explosion in the...