Search results

Belle/3711 produce glycerol, so there is no problem with perceived body (to my palate). Go for it.

only 5 months old? probably fine. if in doubt, add something neutral (like US05, S04) a day or two AFTER you add the Roeselare, to allow it to propogate some first. Or make a starter a couple days early to increase viability. Also, info from MTF...

Probably not a big deal. if he's smart he just learned how to fly under the radar -- DADT

I don't know for sure if it will also wipe the saved settings, but you could flash the NVRAM with a new/upgrade firmware: https://www.brew-boss.com/v/vspfiles/files/pdf/Brew-BossFirmwareUpdateInstructions.pdf

1oz of anything good depending on what you want. This beer won't hide anything, so the dry hop will really come through. I've had good results with modern IPA aroma hops: mosaic, centennial, amarillo, etc -- and some newer varietals like hallertau blanc (was white-wineish and interesting)...

But he lives in Wisconsin. He is legally allowed to drink at 14, both in private and in a public establishment (such as a bar), when accompanied by a parent or legal guardian. Could he have his parent or legal guardian make the account, and accompany him when browsing the forums...

Ambient carbonation level after fermentation is about 0.70 volumes. That is completely normal.

The trub is not a problem, but, rack it to a new carboy to get it off the trub (before autolysis potentially sets in), or directly to bottles if you are not planning to do anything else with it before drinking. You could use the store containers, but wine/beer bottles will look a lot classier...

Make sure you get your element port lower than the existing main ball valve port, so it has more room between the element and the basket. My pump return return input level can be moved up or down by hand with a minimal effort, as the tube is just hose-clamped to the spring clip. I'm sure there...

I currently only use the 3 ports for the element, ball valve / pickup tube, and temperature probe, all at the bottom of the kettle. The tangential whirlpool port, and the mid-kettle temperature probe/sample port, already came with the kettle that I wanted, but I find myself just capping them...

I had the same experience here when I heard about underletting and tried that method. I just stir a bunch now, or dump the crushed grains into the immersed basket while stirring. It takes a lot more patience than I had to slowly let the bag down over 5 minutes or so.

You will have a dry tart cherry saison. It could be good, but will be nothing at all like a flanders red.

I have a slightly different setup, but, I use a hot water hose sprayer to get the grain out of the corners, then let my basket fully dry before I put any lids on anything. No moisture == no biological growth. If I had your issue, I'd spray out the gunk, then fill with full strength PBW and hot...

I started with a old generic crappy tablet, which was annoyingly slow. switching to the $50 amazon Fire HD 8 was a great improvement. I presume highend name brand tablets would be even faster.

Hi Bray, I'm wondering if it would be easy to add the nutrient masses (g) next to the volume measurements (tsp) in your BOMM recipes on the web site? Or a note somewhere with the volume/mass conversion? (I'm guessing that your SNA/DLNA calculation have been by mass, and the common volumetric...

I add some nutrient. Reduces the chances of sulfur aromas. Also I prefer Nottingham yeast

Yes, you definitely can not run whole hops through a pump. if you want to use whole, you'll need to have some kind of bag or filter. Also, when adding pellet, make sure that the pumps are off, or the pickup is oriented so as not to intake them, for a minute while they soften.

You are trying to look at this logically. That isn't how governments and laws work -- you can't apply analytical logic. Imagine that the law was written by a 2nd grade class where they were all given sugar and caffeine, then blurted out ideas while the teacher wrote them down -- presto, you...

I recirculate my wort for the first drop (200F --> ~110F) then change the chiller output to a carboy and slow the pump so it's at pitch temp (about 68-70F) then put them in my temperature chamber set at whatever temperature is appropriate (usually around 64F).

Ya, I've heard of people using that method for adding brett, and I've also used it for adding extra sulfite to the portion of a wine batch I plan to store years longer. I just like the carb drops on hand because they are so handy for one-off bottling too.