Search results

Where are ya'll getting your tobacco for rolling? I've been wanting to try it for years. I've seen some place online but I'm not sold it's quality tobacco.

What are you using for a mash tun? And what does your false bottom look like? I'm using a 20 gallon kettle and my false bottom is 1.5" off the bottom of the kettle. It takes exactly 1.5 gallons of water to touch the bottom of the stainless steel. That's the extra water I'm talking about...

Not uncommon. Once I get my wort boiling, I got to manual mode and throttle back the heat to 78%. This brought my boil off rate down some but I still boil off more then my old turkey frier days. Do you account for the water volume under the false bottom when calculating your mash water...

A homebrew shop in my state capital has a 13% off sale running right now. Putting the Cereal Killer at $87 free shipping.

I just listened to the last Arrogant Bastard CYBI podcast on the way to work Friday. They had Mitch Steele on the show. Now it aired in August of 2012. Jamil was 99% sure the malts in AB were Special B and Crystal 150. Tasty was on the fence with crystal 120 if I remember correctly. I know...

More beer is cheaper. These are also good for dry hopping in a keg. https://www.morebeer.com/products/racking-cane-filter.html

S-met. I've been eyeballing that sealer for a 6 months. Here's a video of a Prepper guy sealing cans. The issue he has with it is that it spins too fast and throws liquid. I can only imagin what it will do with beer. I waiting on one of my electronics buddies to show me how to put a...

First check your cables. They are the weakest point of RTD temperature probe system. My PIDs were doing the same thing. Checking them with a volt meter, I found that I had two cables with broken solders at the QD. I re-soldered them and a few brews later they started fluctuating again. On...

How long did you plan to leave the beer on the hops? I've done over 14 days and didn't notice any grassy flavors. I think 8 days is fine.

Most brewers will say that with frozen store bought fruits you can just throw it in the fermenter. If you are worried, then a quick pasteurization is all that is needed. Raise the temp to 145f for 5 minutes no higher. You do not want to set the pectin. If you have ever made jam you will know...

That is correct. I use that calculator all the time!

2 packs into a 1l starter is only 355 billion cells. He needs 494 billion. Pitching 2/3 the needed yeast will affect the flavor of the beer. Most of the ester production happens during the growth phase. With lager beers you want to keep the growth phase to a minimum to supress ester...

I think your recipes look good. You want to do a bigger starter for sure. By my calculations at a minimum you need one 6l starter or atleast 2 step ups. Thats targeting 1.5 million/ml/*plato. Your beers are approaching 1.055 OG and should really be pitched at a rate of 1.75...

Where do you mill your grains? What did you use in the first Kettle Sour beer? It sounds like lactobacillus. Anything made of plastic I would throw away and get new. Funnels, hoses, racking cains, spoons, ect.

I bounce around between Mr. Malty and Brewer's Friend calculators. MM doesn't show you step up numbers, which I like to see because I can never get fresh yeast. I've never had a fermentation issue using the MM yeast count numbers. It's hard to argue with the guy that wrote a yeast book, won...

Yeah, it's one of those weird ones. I’m mostly going by what my yeast calculator spits out. But from what little I know about yeast, in a nutshell, it's about the starting number of viable yeast cells at the beginning of the growth phase (log phase). Store bought yeast is not always in the...

A month old lager yeast pack will only be about 70-80% viable. So, if your yeast is 2 months old it’s about 57% viable. Starting with 57- 75 billion cells in one 4l starter will not be enough. If you are targeting 1.5 million cells per degree plato (457 billion cells). One 4l starter will...

While chilling the wort, I use the hot water coming out of my chiller to clean up my MLT. A scrubby with a little BKF, rinse, and done. I then fill the HLT about 1/4 to 1/2. The water is still pretty hot. So, it heats up to around 180F very quickly. I then run it through the pumps, coil...

A good spanner wrench (not the little beer faucet ones) on the shank and a big crescent wrench on the faucet. If you have to use both hands put the shank in vise and don't be afraid to wrench on it. Don't use vise grips or channel locks they will mark it up for sure...

Yes "Not". See that's exactly what I mean! I have slow fingers.