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I just purchased a piece of 3/4" borosilicate (Pyrex) glass tube, inserted it in my pump output hose and used snap grip clamps to secure it. Under 10$.

I brew and do some cooking; their is a significant difference in the flavor derived from cooked versus non-cooked spices. Refer to what Gordon Strong has to say concerning this. For me, I steep (10 min) typically 75 % of the spice charge; I then dry spice the remaining 25 % post fermentation...

Dry peppering works best for ME. Use only the flesh, no seeds. Roast or grill if desired? I put 7 grams into a 5 gallon batch post fermentation. I take a sample from the carboy twice a day; usually 1.5 to 2 days is sufficient for me (NOT searing). I like mine to have a little heat on the back...

This ^^^^^^ +10

I have been recirculating the mash wort for many years with a direct fired tun. I ended up making a circular manifold which I adjust to touch the surface of the wort. About 1.5 years ago I switched to BIAB. It works great.

First, is the starter to be used in an ALL Bret beer?

Check your dead ban setting (Google it) that is usually 1 degree. So your target temp + dead ban equals your result. I set mine at 0.5 degree and my temp fluctuates between the set point degree and one degree higher. I have been using this setup with a propane furnace valve for years. Trust me...

I have a Johnson A419 digital control I no longer need: I switched to BIAB.

I agree somewhat, it will not be detrimental. But when a clean fruity fermentation is desired, it's a questionable avenue to take. I will be using Brett L. for the sour pie cherry flavor. Since I live in NE Wisconsin, I pick up some Door County Montmorency cherries (non-pitted = ~tannins), which...

The first time I heard him state that was when I talked to him at the 2011 NHC in San Diego. I also emailed him shortly before the GABF last year, although it took 2.5 months to hear back from him. He stated he was doing his best to catch up form the overwhelming interest in brett and Crocked...

Well according to Chad (Crocked Stave), his research (extensive) showed brett basically finished by 8 days. He has also stated more than ounce to never refrigerate a brett starter. That being said, I have been doing a two step starter to derive an appropriate (lager) cell count. That has been...

How long does it take for brett to settle out in a starter. It will not be in the frig (Chad Y), rather a 65 F basement.

Basement temp (~65 F) for 2 days. For me, it's not a different flavor or aroma, it's much much more of both. I have tried all of the other hop process and torpedoing provides the most flavor and aroma for me. Now I FWH and torpedo all of my hoppy beers. Depending on the recirculation...

My torpedo process is on here somewhere? I basically keg the beer, use another empty keg to push sanitizer through, put the hops in a sack and then use the keg to purge with co2. If yo haven't tasted Sierra Nevada's Torpedo Ale, give it a go; the hop flavor and aroma is from torpedoing. The...

I will be looking forward to your evaluation. I would like to add, I have been doing some FWH and whirlpooling with good results. For me, the FWH provides a different flavor profile that appeals to my taste buds. I should mention, since I no longer add hops during the boil; I have been doing...

I mean, have you tasted it after it has completely carbed and settled?

Have you tasted it yet? The last three batches of APA/IPA I have done the same way, with the exception I BIAB. For me, the 170F 80 minute hop stand provides the best taste and level of hop flavor and aroma. Again for me, fermentation does strip a significant amount ~50 - 70 percent of the aroma...

+1000 I brew what I like; brew free.

I have a Johnson A419 for sale.

The rye APA brewing this morning went well. I cracked the rye with a corona mill and then toasted it at 350 F for 40 minutes; turning every 10 minutes. The recipe had 25% rye, so I added a some rice hulls. I BIAB and continuously recirculate, so I could see that the wort went clear about 18...