Search results

This is pretty much what I do and I can hit any strike temp I want rather easily, depending on what style of beer I'm making. I will admit though that it does take a bit long for the water to cool down to temp sometimes. That may be a factor for some people to take into consideration.

Large scale commercial breweries use climate-controlled warehouses. All smaller scale breweries use a (daul layer) jacketed (conical) fermenter that utilizes glycol for chilling so that the area they are stored in can remain at (a constantly fluctuating ) "ambient" temp. If you're looking for a...

Just from my experience, milled malt starts to have a stale taste after about 7-10 days, even if put into an airtight container. It will still work for the beer, just might taste different. That being said, I've never vacuum sealed it...

It has a regulator but there's only one setting that it likes. It's a Blichmann burner.

Unfortunately for me, my burners don't have a low setting. It's balls to the wall or off.

To anyone using a Blichmann hop blocker: if you read the directions it came with and follow them accurately you won't have any problems. If you use a pump between the brew kettle and the chiller, it won't work for you.

How much of a temp drop did you have with using the Boilermaker as a mash tun with that insulation wrapped around it?

Carbon monoxide and carbon dioxide are both byproducts of combustion. Carbon monoxide is obviously the most toxic to humans but it can be easily evacuated with ventilation. Carbon dioxide is heavier than air though so it will snuff out pilot lights and then you basically have a gas leak and an...

I usually do 6.5 gallon batches and even at that low volume as compared to 10, it makes the whole brew day just GO FASTER. Less time WAITING. And a big factor to consider that will outweigh the cost is that it uses WAY LESS propane than any other burner I've come across. Sorry about all the caps...

Leiny actually uses a mix of blueberry and raspberry, fyi

The best thing you can do to hit your temps is to not rush. Dedicate a whole day to brewing and start early, at least until you get your system down and you know it'll only take 6 hours or whatever you end up with. First of all, decide your mash ratio, whether it be 1 quart per pound of grain...

UPDATE: This item has been sold to BleuChien.

In all it's majesty... Here's with the hop screen Here's with the pickup tube

I have a 15.5 gallon keg converted to a brew kettle that I'm trying to sell. The top has been cut off and 3 holes drilled. Included is a sightglass, a Blichmann thermometer, and 1/2" full port locking ball valve, 3/8" pickup tube, and 1/2" "hop blocker" tube (for use instead of pick-up tube)...

I wouldn't recommend using any fitting for air if it is not rated for air, but given that, I'm not surprised that they worked. I do have lots of experience using John Guest fittings for liquid, but not air. In my vast experience with all types of liquid fittings, the ones John Guest makes are by...

The (real) expensive stuff is from a plant called the saffron crocus. The cheaper stuff, while it appears to be the same, is actually from the safflower plant. This is why they have very different characteristics. For anyone shopping for this spice, online is the way to go for saving money. Buy...

The pre boil volume isn't really a factor when you end up with the same post boil volume. I'd say your mash efficiency is the culprit with the lower SG.

http://www.austinhomebrew.com/index.php?cPath=178_21_93_70

I have to agree with bknifefight here. I didn't use any fermcap for whatever reason in mine so you could do that, or the 7.5gal would give you plenty of head space I think. Why don't you just cut the recipe down to a 5.5gal batch?

I can't say for sure because I haven't made a batch going by original recipe, but with my recipe the fermentation was pretty aggressive (with a starter). I made a 5.5gal batch in a 6.5gal primary and I had to use a blow-off tube. That recipe only calls for .25gal juice so I'm guessing your...