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No good at math and I can not count past 20 unless I use both hands, take my shoes off and unzip my,... anyhow,..... I don't get it. I have a 7gal and a 14gal Ss Conical - which I love!! But, assuming I understand that 1.3qts is more than .8qts (25oz), it is visually obvious (to me) that the...

Yep, that did it. Never noticed that checkmark box before and I swear I looked at the page for 2 or 3 mins before I finally noticed it. Once checked it compensated for the 7degs I missed. Pure frickin magic. Wont miss that one again.

What am I doing wrong in Beersmith?? Will the application calculate my strike temp based on the temp of my mash tun??? I use Beersmith for all my recipes and have been very happy with the results. However, this weekend I brewed a Belgian Tripe and it was 35degs at the beginning of the brew...

Learned that lesson today during my first run with the new coil. I will definitely install a ball valve on the bottom.

Using your refractometer during fermentation??? Did you run the conversation for the presence of alcohol?? Refractometers are great during the brew, but during fermentation i switch to a hydrometer, or ensure my refractometer is calibrated and use a conversation calculator like this one...

Yep, the o-rings are on the inside and outside. Just cant see them in the picture.

Bought a HERMS coil and whirlpool from Stainless Brewing. Great stuff - good prices. Installed, leak tested and ready to brew tomorrow morning. Belgian Triple on deck.

Hindsight being 20/20, I never imagined I would have embraced this hobby as fanatically as I have. Wish I would have bought a turn key electric system from the start. Now I only need a control panel w/the necessary cables and elements to make it happen - have a HERMs coil and whirlpool arm...

I think the sweetness of the wort would overshadow the astringent off flavor you may find in your finished product. If your grain husks ended up particularized, you may well indeed have an astringent beer when finished. Also, if your pH was off, it could exacerbate. I hope it turns out ok!!

Well, it's 5 months old now and really fantastic. I got some funk, some sour and a nice tartness. WLP655 does have some Saccharomyces and I did indeed get a very mild secondary fermentation. I racket it out after 2 months with the blueberries and bulk aged it for a while. Pretty unbalanced...

I love to ferment pressed cider or store bought apple juice with WLP775 from white labs. Once the yeast has done all it can, which usually leaves good apple taste (not too sweet, but not too dry), I'll rack it out of primary, hit it with Potassium Sorbate and then add X pounds of fresh pitted...

35lbs going into the tun and over a 19.5oz's of hops for a 10gal NWIPA. Cant wait till tomorrow. Gonna be a great brew day.

Very nice system.

Total Hops = The forgotten 1st decoction addition of .7oz Amirillo (which was tossed into the mash after adding the first decoction back into the tun. And, the .7oz Simco that was added during the 2nd Decoction. Which, means some of the original .7oz Amirillo tossed into the mash was part of...

So,... I've been reading a bunch of articles on no boil (5gal) Berliner Weisse and found a recipe I liked. Called for a 45min mash at 149degs followed by removing 3 1/2 quarts for a 15min Decoction Mash w/the Hops, adding the decoction back to the mash, recirc, sparge and go straight to the...

I have no experience with indigenous yeast, but no argument yeast play a major part in overall flavor. Would love to find something commercial that produces an apple ester, yet ferments out semi to dry. That said, the apple flavor matures a bit with aging, but no denying fermentation has a...

Wine yeast like 71B-1122 will result in a dry cider. Apple juice/pressed cider is 100% fermentable. During fermentation, all sugar (therefore) flavor) will be consumed and turned into alcohol leaving a dry white wine taste. I you want sweeter cider, try using another yeast like White Labs...

Didn't treat with pectinase, but thanks for the tip!!!! Will do that next time. Yep, definitely have a mild secondary fermentation going. But, with the amount of peaches I added, I should get the result I'm looking for. Just looking to get clear cider. Thanks, gonna try the gelatin.

Any issue? I have a four gallon batch that I fermented with WLP775. Off topic, but really love this yeast. OG=1.055 - FG= 1.002. Anyhow, racked it off the yeast and on top of 4lbs of fresh peaches. Was extremely clear but becoming cloudy. Love what it does to my beer - does gelatin work...

Getting big beers to reach desired attenuation can be frustrating. Your numbers suggest you reached around 57% @9.45%ABV - still a monster beer. Good alcohol, but at that mash temp you definitely ended up with a less fermentable wort leaving a lot of dextrin's behind and will have a stout on...