Search results

Hi. You don't say where you are doing your brewing. If it's someplace where you can run water (i.e. for a CFC or IC,) and drain, then can you do a modified Clean In Place (CIP?) I don't have a super large pot (and now I'm using a Grainfather,) but when I chill, I direct the hot water out of the...

Hi. After you thoroughly clean, bleach, and rinse everything (to include bungs, grommets, bubblers, etc.,) I'd definitely mix up a new batch of Starsan in a new container. You are correct that unmixed Starsan (in its original container) will keep a very long time, especially if stored in a...

Hi. Welcome to HBT! I don't do Mead, but wanted to welcome you anyway. Hope you enjoy your class. Ed :mug:

Hi @Wildknight65 . Welcome to HBT from Tennessee! As mentioned by others, you have a really nice setup. With three years under your belt, I'm looking forward to your contributions. Ed :mug:

Hi. No, you're correct, and @Weezy was also correct to point out that using Brulosopher's exbeeriments to make a point isn't exactly a good way to go. I think my previous post from the White Lab's website was probably the best counter to the cold pitch only argument. I think in terms of what...

Hi, again. I take the point about Brulospher, but if "science" is so absolute, why does the White Labs website say: "Question: What temperature should I pitch a lager yeast? Answer: There are two different methods of pitching lagers. Brewers use each method with success, but every brewer has...

Hi @Weezy . I beg to differ, especially if you don't build a starter of pitch really big. The first 12-24 hours, the yeast are building numbers, not fermenting, so a warm pitch (i.e. <68°F) with a fairly quick ramp down won't generally produce off flavors or esters. Brulosphy had an exbeeriment...

Hi. I've also used S-189 with excellent results. I think you'll get a little bit of a lag time, especially if you pitched cold. I usually pitch around 68°F, and then start ramping down slowly to ~54-55°F to ferment. Give it some time, but it's a great yeast that finishes really clean. Hope this...

Hi. Actually, I think you're okay if you brew this weekend and get it going. The only thing you'll maybe miss out on is the extra smoothness from a few weeks more in lagering. If you're looking for an easy fest beer, may I recommend Biermuncher's Oktoberfast? He set up the recipe as an Ale, but...

+1 ^^^ this! You can get a 12" or 16" SS thermowell very inexpensively and insert your controller's probe into it. My recommendation, whether you use a bucket, large-mouth type fermenter, or carboy is to have the tip of the thermowell end up about 2-3 inches from the side of your FV. I've found...

Hello, and welcome to HBT and the obsession from Tennessee! I also use pin-lock kegs, and I like them much better than ball lock. Parts are readily available and you simply cannot screw up the in/out connections (but you can put the wrong post on the wrong dip tube stud.) My only recommendation...

Hi. Another vote for Brewer's Friend (I like that it's in the cloud and I can access my recipes & data anywhere.) Ultimately, this is a Ford-Dodge-Chevy type of argument...all of them make good trucks, so it boils down to your preference/budget/skills. Ed :mug:

Hi. Put the yeast starter in the fridge and let it settle out. When you're ready to use it, decant most of the beer from the top, swirl and shake to thoroughly mix it up and the pitch, and you should be fine. As for your grain...if it has only been three weeks or so and kept in a (sort of)...

So, did you ever brew this? If so, how did it turn out? Ed :mug:

Hi. Depends how they've been stored. If they were in a relatively tight container or sealed bag, they'll be fine. If they were out in the open, do the taste test. If they taste like stale crackers, pitch them. If they still have a nice sweet-grainy/bready flavor, they're probably just fine. If...

Hi. [I believe] the basket's lip rides the rim of the kettle, so it sits above the bottom by about 3-4". How far up is your element? I built an electric rig from a Bayou Classic 44qt (my element is about 1.5" up from the bottom,) and then got an ArborFab basket with feet that sits above my...

Grasshopper, you just need to use your Google-fu skills...:) On Amazon, they have an 82 qt Bayou Classic Kettle as well as an 82 Qt Perforated basket, both pretty pricey. I'm not sure why you want/need a basket as a Wilser Bag doesn't need one for support (but that much grain you'd definitely...

Hi. I've done it both ways, and @Screwybrewer is correct about aroma vs flavor. I prefer Pure Vanilla Extract (not the artificial stuff,) at a rate of 1tsp = 1 bean (I use ~3 tsp.) I've found the beans are just too inconsistent with respect to the amount of flavor/aroma you get, as compared to...

Hi. I've been following this thread, and just wanted to let you know I think whatever you make will be great. You've certainly got the experience, so now all you need to do is make it. I've got to warn you though, once you turn out a killer lager (esp a Fest or Märzen,) it's like going on a...

+1 ^^^ this. A good hot soak in PBW will do a lot to clean it, but I would add to make sure you completely disassemble the keg. Remove the dip tubes and scrub them thoroughly with a dip tube brush. I'd also replace all of the rubber o-rings, and maybe even the poppets in the posts. Thoroughly...