Search results

The Danstar Munich Wheat Beer yeast is what I used. A chamber for temp control has been on my list a while but my basement has historically been more than adequate for my needs, occasionally I've needed to apply heat so it wasn't a high priority. Seems like now I need to take it more seriously.

I'll fix the shirt when I get home tonight, the temp dropped pretty quick when I dumped ice in the water so hopefully no damage done. It was still chugging away this morning, albeit slower than before.

Not my finest work...

I'll do that, I was more curious if it was to late as it ramped up faster than anything I've seen in the last year of brewing. I normally gain significantly less heat over a longer period of time. Hopefully 8 hours isn't to bad for it.

I'm discovering the extreme heat here has finally made it into my basement. I chilled my Erdinger clone to 19C(66F) before pitching yeast yesterday and I normally only gain 2-4f over the first 24 hours. I got home from work and it's sitting at 80F right now, which is probably not going to be...

Also, all those profiles are actually at the bottom of that page, so you can edit them! I did not know that until yesterday.

What I found messing around with it was the get the PH where I wanted it with Lactic I put the Alkalinity wildly out of whack.

http://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/ The PH seems to even out on it's own in a lot of cases.

I no sparge any time I do a 5 gallon batch and get around 72% efficiency. But I use a brew bag in my mash tun so I can lift it out and squeeze it. Bru'n water confuses the **** out of me too. Edmonton water is surprisingly decent for brewing, so suck it Calgary! ;) You could check with the...

Running water and drainage would be great. Also natural gas compatible burners or 220v, or both.

The grain bags aren't air tight. Grain lasts a really long time as long as it's still in the kernel.

I put it directly in the fermentor while it's cold crashing. It won't really hurt it to put it in the corny, you'll just pull a half pint or so of sludge the first pour. I suppose you could do both but I've never felt it worth the effort.

I'll pick travel over a fancy mill personally. Eating street food and drinking the local beer isn't something you get from a picture.

I use 21 gallon rubbermaid totes from Home Depot. I had a bunch from moving. They can fit 2 sacks per tote. I use them for my big bunchs.

I use a corona mill and mash in a bag. These are to rich for my blood.

There are only 10 competitions a year total in Canada unfortunately. But assuming that I bother to do a second year of it that's kind of my plan.

I honestly was not aware this was a thing.

Probably, but when they were bottled within a minute of each other it sure makes you question what the hell the judges are doing.

I sort of plan it but I mostly just brew a lot so I bottle whatever will fill my quota. I'm losing interest though as I've had submissions score 42 in one competition and 18 in the next competition. I don't know how the hell I'm supposed to learn from that.

IT Infrastructure manager for a multi-national camp company. Evening meetings with Australians suck.