Search results

Just tell them @gopoundsalt is available.

In homebrewing, it's been a tradition to move the yeast off the cake in order to prevent the negative effects of dieing yeast from impacting our beer. Autolysis has since been shown to not be a concern until well after we typically leave beer on yeast cakes (>month). The problem is that...

Session Vienna Lager This was an excuse to try mangrove jack Cal Lager yeast. 3 gallon batch OG 1.045 2.75# Vienna 2# Munich 1/4# carafoam 2 oz melanoidin 1/2 oz Sylva@60 1/2 oz Sylva@15 1 oz Sylva sub-175°F hopstand Mash 150 MJ Cal Lager @ 64°F for one week, ramp to 67°F during second...

From personal testing on my first try with a sour wort, maintaining wort temp at ~105°F for 24 hrs+, temp differences between an immersed thermometer and an external probe attached to the pot and covered with a piece of insulation material was less than 0.5°F for the small volumes that we deal...

It depends on the oven. Mine can run art 500 with convection as well. The screen alone gets mighty crispy crust.

To busy hiking the Rockies with the boy scout troop! (Well I do have a session IPA carbing while I'm gone) We had a lot of good fun. Heading back home today. (I'm taking pic, but my son is front left in purple)

FTFY The LHBS had it so i picked up a couple ounces. Planning a low grav summer wheat with orange rind as well.

Don't cut the dip tube. Just bend the end. I dry hop with 3" tea balls.

Has this affected foot traffic at the Asheville stores get?

Good point. We don't know

This one has a manual control knob that can be turned to a setting and left there. When power is turned on or off at the plug, the unit will turn on or off at the knobs setting. Couldn't PID with SSR for 240V/20A work? Is there any off the shelf stuff someone is making? Or a PJ diagram?

I don't know of anything to control anything that wattage. I expect you'll have to build something with a PID, SSR. I'd suggest posting a new thread in the electrical forum and you'll get clear guidance from some of the guys there.

+1 on the 5 gallon cornies. That's my go to and I brew 3 gal almost exclusively. If i dont have any post boil hop additions, I'll dump hot to the keg, seal it, and throw it in the pool to chill.

1. Yes 2. Too much? No. More than you need? Yes. 3. As long as the yeast strain you got develops a nice krausen and you dont fuss with it, it'll be fine. Open fermentatuon is not a crime. Good luck and have fun.

I'd think this really should be something they'd do since they know the system. I'd give your 5 gallon recipe to them generically. Grains as percentages. Hops as times and IBUs at those times. Post boil hops as ounces per gallon. Water adjustments as mg/gal.

Do a 3 gallon batch if you want more hop effect, or a low gravity beer with a lower dosage will still showcase the hops.

Which part of "if it works for you, fine, just don't teach it to new people because there's no reason to do it in the first place" is extreme?

I understand you're wanting to defend your position. But, like I said: And for as long as I'm a member of this site and I run across a thread about secondaries, I'm going to keep posting this.

There's no reason to move the beer off the yeast cake! Debating how much oxygen will get to and impact your beer when transferring is a pointless exercise when you don't need to move the beer in the first place. It's like discussing how long you'd survive in space after you remove...

Great article! Lots of good info.