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Really cant speak to the water profile beyond that I have brewed his beer several times only monitoring mash and sparge ph. I have also done it full volume mash BIAB I just hold <6 and go with it. This beer never lasts long! I have never dry hopped it because im not much of a hophead but I...

My ciders usually come in around .998 with champagne yeast and I bottle with the sugar drops. Havent had a bottle bomb yet.

That logic has always worked for me, just with bigger starters and bigger batches.

63 deg is great for notty, IME it is too low for 05. I did a blonde ale at 63 with 05 and it had really strong fruitty esters. 67 is where I ferment with 05. Just did a lager with WLP810 San Fran yeast at 59 then up to 68. Pretty clean and tasty, kinda like a steam beer.

Temperature fluctuations in the first days of primary fermentation are what IME give ales unpleasant or unexpected results. If you can stay in a yeasts temp range during that period, and like your beer you are in great shape. It is usually safe to have gradual climbs or drops after the krausen...

I started out doing biab. I was able to do 2.5 gal batches in my 5 gal kettle. Ive heard some guys do not mash the full boil volume and do a sparge to get 4.5 volume to start the boil. Give it a try with what youve got and see how you like it

I built something similar to the "son of ferment chamber". I use it in my home here in Texas with my house in the mid to high 70's. With ice changes in the morning and evening I can hold temps in the mid 50's. The one I built uses board much better than the pink board, but I'm pretty sure you...

Yes, you will need more cascade. Home brewing.com has a calculator that works pretty good. Keep in mind the time of additions because the late additions are flavor/aroma. That CB is a quite a quaffer. 7 friends came by to watch me brew a steam beer and wiped out a five gallon batch in a few...

AJ, if foam was leaking out of your lid you may have a problem with it sealing good there. You may have a lid leak. If there was always positive pressure during the high krausen then it should be fine.

Welcome AgBrew youve joined a great site! I have been brewing a few years and just joined not too long ago. Lots of great folks and ideas here.

Please post how the basil comes through. I'm planning a peach basil someday soon.

I could see how this could work. I wouldn't really want that coil in my wort. I'd be scared of some kind of infection. That's just me, I'm a lil OCD when it comes to sanitization. Have you thought of using this setup to chill a swamp cooler bath? I think James Spencer of Basic brewing has...

Make sure to post how it turns out moose I may try something similar

Mine is wired to replace the original thermostat and is mounted outside the icebox. My thermistor is in the thermowell of my carboy. Usually stays +/- 2 of setting. 50 or so for ferment 33 to 36 for cold conditioning

Chances are it was slowly leaking out elsewhere. If not it was just staying in the beer. It will outgas. It wasnt until I started washing yeast that I really got a grasp of fermentation by watching my yeast starters. Make some starters watch em work and lots of mystery disappears.

IME US05 gives strong peach esters if fermented below 65. I try to keep it up above 70, and have had good experience in the 73 range. It is best to hold a stable temp during the beginning and strongest part of primary fermentation. This is when the yeast is most subject to stress that can cause...

In my experience you will see a voltage drop across a resistive device such as a potentiometer. Measure across the potentiometer for a difference in potential.

I've never used the JC unit but I do have the inkbird. If you have experience with wiring etc I think you would be really happy with the inkbird unit IF you wire it in to replace the fridges original thermostat.

I would start with the fastest. That way you are enjoying some homebrew and have others started and in the pipeline. Be sure to set a few bottles of each aside and let them bottle condition for weeks/months so you can taste them at different maturity levels

Yooper, Your close to my neck of the woods. Check out Luckenbach, 11th St bar in Bandera, Floores Country Store in Helotes, Sisterdale General Store, Hondos in Fredericksburg. Red dirt or brew talk on when I'm brewing.