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They already get their acid fix if you used Starsan as your sterilizer!

I picked up a sixer of their Strawberry Blonde today and the store owner told me Pete's was going out of biz! :( I looked deeper into it and I guess it was sold to Gambrinus back in 98, and it never again had the popularity it had before the sell. So they are discontinueing the brand. Too bad...

Mine took about 3 weeks, and that was during the backlog after x-mas.

Let's face it, your old yeast is just that, dead old yeast. As long as your sanitation was good, it can sit until you can get some fresh yeast in there to do it's job. If you skimped on the sanitation you could have a problem but you will not know until later on. So as long as you do not see any...

I would say that square or rectangular is cheaper, but round is more efficient. Assuming the round cooler has a smaller footprint then the rectangular cooler, it will have a thicker grainbed, and hold the heat more constant and more evenly throughout the mash.

Its a stir plate designed for photography use or other chemistry uses. I know because my dad was big into photography. I am talking before digital cameras and I hate to say it, but the older silver process is why pictures on that process will last hundreds of years. Back on topic, the stir...

Search on here for stir plate diy and build one if you are comfortable doing electronic stuff. I built mine with a computer fan from my old computer that was sitting in my shed. I had some neodimium magnets laying around so I think my total cost was $15 with buying a plastic enclosure.

I have not been on for a while. I missed the type V in the original post as I was using WLP001 in my brews.

If you are concerned about the sides, I would not bother with trying to hold it down. Instead just pick up some tubing, slice it open and go around the edge of the false bottom with your tube to create a good seal. For the record, I use a ss false bottom in my 10gal and I have never had a...

I get Burton Ale yeast from my local microbrewery for free and use it for a my portors and IPAs and it does fine for me. I ferment in the low 60s during the fall, winter and spring so maybe that is why I don't have a problem with it.

Hey if it was a coors light clone it was dead on arrival anyway! Now its time to brew a real beer!

Its because my R1100GS can't run because it was taken out by a ford truck last year. I needed a healthy dose of homebrew after that and for many months. I had to skip brewing for a while to nurse my broken ankle back to health. Have you ever tried to brew beer while on crutches? So bmw is now...

I must be crazy....... I have my bc dialed in at .028" and no stuck sparges.......... I use 2-row as my base malt so maybe that is why I do not suffer stuck sparges. My last recipe was based off Black Pearl Porter and had 12lbs of 2-row, 2 lbs Munich and one lb each of crystal, chocolate and...

I never drink a beer under 2 months old! One month in fermentors and one month bottle conditioning works fine for me. I was just going over the pipeline tonight. 3.25 gals of my IPA left at 10 weeks old and 6 grolsch bottles of my porter at 26 weeks left. My 80/- is only at 7 weeks old and my...

Why do you regret it Gold? I do it all the time as my new, wider pot tends to boil off more then I expected. My last porter came off the boil at 5.5 gals of 11% possible alc, so I just added a gallon and ended up with 6.5gal of 8-9%. My target was 7 gal, so I was still a little short but I did...

I would be willing to bet your enhanced efficiency has a lot to do with you going to a round cooler along with your manifold. With your new skinnier MLT, you get a thicker grain bed which helps with your sparge water to wash more sugar out. You end up with a higher head pressure to push the...

I use a mesh bag for the boil, I tend to get enough cold break no matter what I do, so no need to take up more space in the fermentor with the spent hops. But when I dry hop, I just add then to the carboy. I find that easier to deal with rather then trying to pull a bloated hop bag through the...

Cold crashing really refers to the technique of lowering the temp of the fermentor just before bottling/kegging to drop as much of the suspended partical matter to the bottom. I did it for my IPA as it was still cloudy after 4 weeks in the fermentor. My 80/- and my oktoberfast were perfectly...

Hey chapa, how loud is the sq14? I keep borrowing a friends turkey fryer that does a great job, but it is real noisy at full burn. So I want to get a burner that does not sound like a jet engine when I am bringing 8 gals to boil.

Wow, my recipe was the same except I used 13lb of 2 row and I made a 6gal batch and came out with 1.081. Did you sparge? And how much water did you sparge with? What did you start with in your boil kettle, how many gallons? I am thinking maybe you shorted your sparge and left a lot of sugar behind.