Search results

50' 1/2" SS Coil from www.stainlessbrewing.com

One word: Siphon It's the same effect as when you are racking beer out of a carboy, the liquid can flow up as long as it is eventually flowing lower. http://en.wikipedia.org/wiki/Siphon

Taking a rough stab at it, I used excel in a method similar to a GANTT chart. It basically lays out timelines for each beer. Your X-axis or Columns would be each day of the year, and your Y-axis Rows would be the number of fermenters. The size of your brewhouse will determine how many days...

For my Porters, I add vanilla beans (at the end of fermentation) to my primary all the time. I have also added Oak, Cocoa Nibs & Dry Hops to the primary as well. As @ThickHead said, keeping them in there for 1-2 weeks on the yeast cake is fine. Although I dont keep my beer on most of these...

Very much appreciated sir! I forgot to mention I have the ability to whirlpool in my kettle. Being a big Firestone Walker fan I have been trying to mimick some of their techniques. Looks like for the Wesley Snipes I would just be whirlpooling (180deg) these? post-boil 30 mins 1.0oz...

Read back through your first posts & also love this idea. My twist on whatever you come up with will be to create a Partial-Mash Pale using the final runnings from the mash, I'm hoping with a large grainbill there should be plenty of sugars left to combine with some DME for a light ~4.5ABV...

Here ya go: The super economical: https://www.homebrewtalk.com/wiki/index.php/Spunding The not very adjustable: https://www.homebrewtalk.com/f13/closed-system-pressurized-fermentation-technique-44344/index132.html The one I will be buying...

<-Also a Legend Brown Fan here! Was at Beerfest down in NC this past weekend and was able to talk to one of the Brewers at legend, He mentioned that Legend uses roasted barley, and hop additions were made at 60min/30min for the Brown. Sounds like you guys have this recipe hammered out to...

Another less detrimental option to cutting the diptube referenced multiple times on HBT...bend your diptube. I did this after the first time my diptube clogged, its not very fun. I have bent mine to just below the bottom weld line on the 5gal corney. Doesnt seem to leave much beer behind...

So did my newer post look right?

AJ, i think i was really just hoping for you to pop in on this thread & school me. Mission accomplished, you kicked my a**! I guess what this boils down to is that my water is "probably" awesome for brewing, the test strips are "definitely" crap. This week of HBTing has been devoted to water...

Idk why I keep thinkin its 2011... At least now its here for someone to search.

Seems he may have gotten those numbers from this post in 2009: http://www.beerinator.com/community/index.php?topic=4195.0 If you google Raleigh water Report it will take you here: http://www.raleighnc.gov/services/content/PubUtilAdmin/Articles/WaterQualityReports.html There are a few...

@ mabrungard Thank you...this is pretty much exactly the advice i was looking for. I brew an occasional porter so I will pick up some lime to experiment with next time. Most of my brewing is on the lighter side however. I have tried Bru'n water a few times & still have not quite managed...

@ bobbrews, Alot of my beers have been known to be lacking in mouthfeel, i have tried to adopt mashing in higher in order to counteract this, but I have also read Na & Cl both contribute to mouthfeel & fullness. Briggs 2004 mentions up to 150ppm of NaCl being ok and palmers ranges are 0-150...

According to my Virginia Beach Water Report (which is put out quarterly) my numbers are as follows. Calcium: 15.6ppm Magnesium: 4.6ppm Sodium: 13.8ppm Chloride: 24ppm Sulfate: 28.4ppm Alkalinity: 28ppm Ph: 7.4 Based on what I have read my water is soft, and does not have any HIGH values...

I have also been trying to gain some knowledge on the process of whirlpool hopping. It seems according to the interwebs a couple breweries including Firestone-Walker, Aleworks and Stone put significant amounts of hops into the whirlpool to achieve a massive hop aroma/flavor. Here is a great...

I am going to second the refractometer as a great purchase. Once I moved up to the turkey fryer, I was consistantly missing my OGs. Knowing if I need to crank up the heat or add more water has been helpful in my recipes going "as planned." Also it makes taking other measurements (mash/sparge)...

I dont think the vendors website is up & running yet, should be soon though. http://www.stainlessbrewing.com/ Might go pick one up this weekend and give it a try, I just figured with it being stainless, the cutter blade would just dull. Thanks for the tip, might be the first time...

Yup, clogging was def. an issue I considered. Thread can be found here: https://www.homebrewtalk.com/f51/1-2-stainless-steel-cfc-315298-new/