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Agreed. Strange design for the bulkhead tool. 3/8" bar isn't the first tool you'd have in a kit unless you work on automotive applications frequently. I'd love to see that re-engineered to a 8mm hex...or even just a long slot...

I'm gonna go right on ahead and assume that you meant that the digital read 207, not 107...? That said...yes...calibration is important!

I just got one, as well. Haven't assembled it yet. Will be watching this thread.

I just found this thread so I'm not holding my breath, but if you're still interested in this, keep me posted. Thanks!

I need to control an extra fermwrap right now. I have Ranco digitals on my other ones but I have an older Johnson A19AAT-2 that I usually keep for cooling only. I opened it up and; the cover, of course, states "Close on Decrease" and it's currently wired to COM and 2...has a "3" slot, which...

For you guys that are throwing it all in...I'm assuming you're leaving behind the hop trub? Are you seeing head retention loss due to protein content?

I use a false bottom. I vorlauf until I get a clear wort flow, then I fly sparge. I don't filter from kettle to fermenter. Jon, No, I use pellet.

My last few brews have had very low yield to fermenter, primarily due to break and trub left in the kettle--up to 2 gallons' worth! I'm hitting my target gravities, and getting good yields from my mashes (75%+), with average boil-off and top-up consistent with my pre-brew volume calculations...

That's perfect, thanks! Is it incorporated into BeerSmith somewhere? I have BS but haven't gotten fully used to all of its functions yet. Edit: Just found it...just had to expand my grains window...

Can anyone point me in the direction of a good resource for various grain max percentages (including adjuncts)? Seems there are a lot of individual threads asking things like "how much flaked wheat is too much" but nothing listing a lot in one place. Thanks!

I actually spice mine three times - once in the boil (last add), once at flameout, and once direct to the fermenter when I pitch and aerate. I'm sure it could be said that my boil spicing is pointless, since spice compounds are so volatile, and my direct-to-fermenter addition is dangerous...

Assuming you're brewing in the traditional fashion, there was originally no such thing as mash out, or, really, any way to raise the temp to mash out. That said, I guess it would depend on how big you want your strong beer vice your session beer, since your mash out will remove starches that...

Haha, the beer I described in my thread "Irish Ale No Start." Basically, I made two batches of a dry Irish stout without any base malt (idiot move in which I subbed brown malt in for MO...twice), then used those two batches as the brewing liquor for a batch of 12 lb MO...

Thanks for the thoughts. That's the type of info I'm looking for. I've done, as stated, a few generations at a time, but I'm in a more permanent space now and intend to be a little more calculated about my washing and harvesting. How are you developing your house strain? I would think that if...

I'll start off by saying that I've read the stickies on yeast washing and slanting--I've been washing/harvesting for a couple of years now and intend to start slanting, but this question relates specifically to harvested yeast. I've been fairly unscrupulous in the past and have ended up with...

I get that every once in a while, too, sometimes during the boil (or if boil briefly subsides). Typically with darker beers, ie, just happened two days ago with my frankenstout. I've never had a problem with it, always just seen it as a "huh, that's funny." Never skimmed it, never seen/tasted...

I pitch higher to keep within the temp range of my starter so that I don't shock the yeast. I proof in the mid 70s, pitch low-mid 70s, and then bring beer down to the appropriate fermentation temperature once I know I have a viable yeast community. All geared toward slowly bringing the...

Ok, so, I'm one of those guys that can't stand to throw beer away if it can be salvaged somehow...and...while these batches weren't exactly "beer," I figured they still had some usable starches. So, I made a THIRD batch using only 12 lb Maris Otter, using the first two batches as the brewing...

Herky, My English Brown Malt is essentially a crystal-type malt (for purposes of comparing to the article you cite). Nothing in it capable of converting starches into fermentable simple sugar. Idiot oversight on my part. Essentially all I did was steep my grains (same as a really big batch...

I'm not trying to argue with you because it seems as though you're far better versed on salt additions than am I, but that seems to go against a lot of stuff I've read. Not just trying to throw random powders in my mashes just to see what they might do. Could you point me in the direction of...