Search results

Thanks for the help. I am using the PID just to heat water and do the boil. No heated mash tun, yet. Should I also calibrate the temp probe to ice water to see how far off the PID's temperature is? I think you then enter that difference as the PVF value to correct the temperature reading...

I messed up the settings on my MYPin controller and need to re-autotune. What temp should I autoune at? 170° roughly strike and sparge temps or 212° boil temp? Thanks

Hydrometer read 1.020, ten full points different than the refractometer. Surprised alcohol made that much difference. Bottled it and called it a day. Sent from my iPad using Home Brew

I used a refractometer which I assume is accurate since water does measure 1.000. I'll try a hydrometer and see if I get the same results. Sent from my iPad using Home Brew

I've made Bee Cave Brewery's Haus Ale (all-grain) a few times and it came out great. This time I didn't have as much time and made the extract version. Each time I used Nottingham and pitched it dry. This time it fermented like normal, but the gravity didn't drop below 1.030 after two weeks...

I gave the carboy a good swirl to re suspend the yeast in hopes of getting the fermentation going again. Three days later, the FG is still unchanged at 1.020. Is this as low as White English Cider Yeast will go?

FG has stabilized at 1.020. Could I just give the carboy a swirl and stir up some yeast in the cake to get the fermentation going again?

The air temp is 65. The carboy is totally covered by a box, with an opening for the bubbler, and the temp on the stick-on strip is 68 - 70.

Followed the original recipe and got a 1.061 OG. I did use WhiteLabs English Cider yeast. Now 3 weeks later, it is only down to 1.020. Wait another week? or is this as low as it is going to get? If this is it, should I drop down to 2 cans instead of 3 of FAJC? Thanks

I have an BoGo if anyone is interested. Steve

A pint is a pound the world around

Great link for Stovetop Pasteurization, thanks

I'm a little confused on how to bottle this. Could someone explain the best way to do this? Do I still need the Potassium metabisulfate and potassium sorbate? What exactly do these do? thanks Steve

I found an unopened package of Wyeast Irish Ale in the back of the fridge. Could I realistically make it usable again by making a 1.5L starter with the package, put it on a stir plate for a day, let the yeast settle out, pour off the wort, and then make another starter using the new yeast? How...

Bump

I also am looking to see if anyone has a 2 for 1 to split. Send a PM. Thanks Steve

My guess is that it went to the first guy on the list. I was #2 and haven't heard a thing.

Electric fences work for me.

Sounds fair to me. I'll keep my fingers crossed.

I'm in Flemington and could pick it up. Steve