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eBIAB and brewery rebuild

eBIAB and brewery rebuild

eBIAB and brewery rebuild

eBIAB and brewery rebuild

eBIAB and brewery rebuild

My last frontier in homebrewing.

No worries on the late reply! I got it figured out.

The caveat here is chlorophenols (created during the brewing process by chloromine that is still present in the water) are perceptible at 2-3 ppb while chloramine's threshold is about 1-5 ppm. Thus, your water could taste fine but still cause off flavors. Chlorine taste threshold is ab 20 ppm.

You could just add them all to the mash and acidify your sparge with lactic...

One quick note about chlorine and chloramine... just letting your water sit out will eventually get rid of chlorine but it will take MUCH longer to get rid of chloramines (they're much more stable). You're better of just mixing in some k-meta (AKA campden AKA potassium metabisulfite) It'll...

I've always thrown them in a hop sock and weighted it for that reason. Those cones are so damn buoyant.

On the plus side, it's just a matter of time until competitor products come out at a better price. So in that sense, happy to see that something like this is on the market.

What temps did you read at?

Black Friday Brew Boss sale:

Dare I suggest a better racking process? Obviously that isn't a solution for someone that currently has a clog. I've only had a clog once and it was enough of a pain for me to make sure that I never again let anything big enough to plug a poppet in the keg.

Good call Yooper. I only need about 25-30 for my setup.

This is the cheapest source I've found for less than 100 ft: http://www.brewinternational.com/silicone-tubing-1-2-id-x-3-4-od/ $2.10/ft including shipping.

Ignoring the fact that you'd have to buy 100 ft, has anyone found a better price than $1.91/ft, shipping included? http://www.amazon.com/dp/B000FN1G9G/?tag=skimlinks_replacement-20

You'll be ok. The bigger concern is overshooting mash temp and denaturing the enzymes. A lot of people actually suggest undershooting for this reason. Not to the level of adding the grains cold, but by a few degrees. You also often see a protein rest in mash schedules at 110F or somewhere around...

Have you tried recipe software? http://www.brewersfriend.com/homebrew/recipe/calculator/