Search results

Man I'm pretty sold on the water bath idea it seems like a semi cheap and effective way to regulate my fermentation temps. the ease to change the water temp and it's awesome ability to exchange heat with the fermenter sounds like what I'm looking for. Sent from my iPhone using Home Brew

Sorry what's an stc is that similar to a pid controller. Did you dial your timer in so it slowly(I imagine fairly slowly with that amount of water) cools down slightly below your desired temp and then the heater bumps it back slightly above Sent from my iPhone using Home Brew

Awesome thanks for the advice appreciate it a lot Sent from my iPhone using Home Brew

I was a little concerned about the sterility issue with the water bath, but I figure a closed system like a carboy with an airlock/blowoff and maybe adding a low concentration of bleach to the water I should be able to minimize the unwelcome guests swimming around. Is it pretty big issue in your...

I was wonder if anyone can help me out with a couple question regarding water baths How much does a water bath buffer the temperature of the actual fermentation. Say if you have a water bath at a constant 64 deg and your vessel (probably a plastic carboy) is at high krausen, how much would it...

Kinda new with chinook so I don't have a firm taste baseline for it does this hop schedule look ok Black ipa/iipa 12 lbs 2-row 1.5 lbs munich 1 lb carafa III Mash at 152 Harvested bells yeast(relatively strong attenuating American strain from previous use) 1oz chinook @ 60 min .5oz chinook...

Pm sent Sent from my iPhone using Home Brew

Any input on this hop schedule and basic recipe 50% 2-row 45% red wheat 5% crystal 20 Single decoction mash from a 110deg beta glucan rest to 153deg rest For the hop schedule I was thinking of skipping any 60 min additions And using: 1oz Hallertau @ 30 1 oz Czech saaz @ 15 1oz Hallertau and...

Alright I can definitely agree with that flaked wheat could be dropped easy enough so with the 10 IBU If I'm using berries the natural tartness should bump up the perceived bitterness? Sent from my iPhone using Home Brew

I was think of making a generic wheat-blonde beer along the lines of: 6.5 lbs pale 2-row 3.5 lbs red wheat malt .5 lbs crystal 20 .5 lbs flaked wheat And aim for about 20 IBU with a 60 minute hop addition US-05 yeast Single infusion mash with appropriate sparge The kicker is I would...

Was thinking of using .5# of Carmel 20 and .5# Carmel 60, or roughly 1# Carmel 40 in an APA. The mash would include 10# 2row 1.5 Munich as the base. shooting for low 50s IBU and OG in the high 1.050's @ 155 single infusion mash. Any opinions I this would result in too much residual sweetness...

Would you bundle everything except the grain mill Sent from my iPhone using Home Brew