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Belgian Wit with Strissel Hops

Brew Kettle

Belgian Wit with Strissel Hops

Yes, I am still using it with no problems. I love the way it controls temperature and also when I am not using it I can easily move it out of the way or hang it up on the wall, it is very light. I am using a Johnson Temp Controller to switch the iceprobe ON/OFF. The Iceprobe guys also sell a...

Ah yes, we definitely plan to put a little video on the web site. It is very cool if you are a nerd like me, you won't be disappointed... :rockin:

I have had a few others ask about being able to monitor MLT gravities or kettle gravity. This is certainly something we expect to tackle at some point and we have made significant progress. However, we found that we were spreading our resources too thin trying to solve all the problems of the...

if you have an accurate weigh scale you can take a filtered (or clean) sample of your beer and dry it out to determine %sugar. If you know your OG you can then determine ABV. It's a long way around but it has always worked for me.

I have been meaning to add an update for several months now - thanks for the reminder. As you saw, I have created an LLC and I have a website! The probe has been complete for some time now with only a few lingering debates about preferred electrical connections and computer interface details...

Do you rinse out your carboy after sanitizing? What do you put in your airlock for the yeast starter and the carboys? DO NOT put any sanitizer in those places - use vodka. Make sure you boil any water that is added to the wort to get the chlorine out - don't top off a cold fermenter or kettle.

It is a thermoelectric small aquarium chiller. Very energy efficient, no freon, relies on peltier effect. I bought mine from JB Nanotubes for about $90. Plugs right into the side of a rubbermaid garbage can, just had to cut a 1-1/4 ' hole if I remember correctly. They claim if you use 2 you...

(1) No need to hold the water temperature any cooler than you want the wort to ferment. In other words, if you want to ferment at 65F, you need to control the water at 65 F. At the peak of fermentation, you won't see anything higher than 66 inside the fermenter. (2) I use the IceProbe as my...

So this is going to be quite dry compared to your target. You were expecting 7.7 BRIX (%sugar, sweetness) and 7.9 % ABV but you ended up getting 5.6 BRIX and 9.2 %ABV. For Belgian yeast I try to start out around 70 F but then walk down to 67-68 an monitor to make sure it doesn't fade, makes...

Here is a link to a thread giving my 2 cents on the subject. In my opinion, trying to control temperature inside a fridge is very difficult because the heat transfer rate from glass or plastic fermenter into air is too slow to overcome the ~100 BTU/hr generated during rapid fermentation. I...

You may have produced some off flavors, but 74 F does not sounds too scary. Fermentation can produce as much as 100 BTU/hr (for 5 gallon beer). In a glass carboy or plastic ail pale or Better Bottle this will result in temperature rise of 4 - 8 F just sitting in a 70F room. However, submersed...

Layne - not sure what you are going for there - sounds like maybe you are space limited so you want to ferment atop the brewstand? I looked at the idea of getting cooling by running copper tubing inside my fridge but it seemed too complicated, needing a pump and a whole bunch of tubing to pull...

It works great! I have made 3 batches and the results have been better than I expected. I have fermented at 70, 66 and 64. I have never seen the wort temperature get more than 0.3 degrees above the swamp water temp. I will never go back to the old fridge setup, this is too easy. Initial $ for...

Save your money and buy a digital fermonitor instead.:mug:

Haha! Not too shabby! OK, here ya go... You measured 5.9% sugar in your beer (by drying out a sample and weighing on a lab scale). The SG of 5.9% sugar in water is about 1.023. But for your sample, you measured 1.017. The reason it is lower? Because in additon to sugar and water you also...

jfkriege - if you have a good scale go ahead and dry out a sample. For a typical wine with an OG of 1.085 you would have a finished product of 2.6wt% sugar (BRIX) and 11.4% ABV for a final gravity of .998 withak - you are on the right track, need to have a good understanding of sugar effect...

Yorbag, Sounds like you made a pretty sweet beer - that is a good bit of sugar. So here is my answer: You have a FG of 1.017 and you measure the %sugar to be 5.9 wt% - this means you started with an OG of 1.058 and you have an ABV of 5.4%. My numbers will only be as good as your...