Search results

I just meant that the relays, when properly closed, would be able to transmit 110V power, not that the controller would necessarily be able to close them. Based on what you said, it sounds like the rectifier which powers the digital circuits can work with 110V but the relays need 220V power to...

It means that the internal circuitry of the controller is powered by 220V current. The relays that the controller switches (the things that supply power to the fridge, ac unit, heater, etc.) can supply either 110V or 220V power, depending on what they are wired for. If you could find a...

Bottom line, 98% chance you're fine to reuse the yeast as is. Maybe use 10-20% more slurry than you otherwise would and be sure to aerate well. 1.060 is just on the borderline of where yeast can get stressed, so I wouldn't worry about it, especially if you experienced a good clean, healthy...

Yeah, I ordered mine yesterday. Can't wait till it gets here - no more moving carboys up and down the stairs from the basement. Woohoo!

Don't know if anyone saw this, but they have the controllers for $23.90 shipped from this seller: http://cgi.ebay.com/ebaymotors/ws/eBayISAPI.dll?ViewItem&item=190490199253

Just found this thread. Any update on the current status of this beer? Fascinating...

Looks pretty good. I might suggest adding some rice hulls when mashing so that the oats don't gum it up too much. I would also mash relatively low, maybe 148-150 and let it go for 90 minutes; you'll need to convert the golden promise and oats as well as possible to compensate for the relatively...

Also, to address bottling; I would recommend kraeusening because that way you know that you have active yeast when you start to carbonate. Check out braukaiser.com. Alternatively, you could use a yeast with a high alcohol tolerance; this could be a good place to employ the skills of champagne...

I don't know much about that yeast strain, but Scottish/Scotch ales often have low attenuation, which might be a leave you with a really high FG in a beer that big. What is your mashing schedule, grain bill, etc.? I also agree that you will probably need a bigger starter, or better yet...

Yeah, I didn't get much in the way of esters based on my last taste/gravity reading. I pitched around 50F and may pitch even lower next time so that I can ramp it up slowly throughout the fermentation. Kai's site (braukaiser.com) says that lagers in Germany are sometimes pitched as low as 41F...

I'm happy to report that 4 days of diacetyl rest at ~65F brought my gravity down to 1.015, which I'm quite happy with. It's now kraeusened and bottled as of two days ago and I'm slowly bringing it down to lagering temperatures. I'll let you know how it is in a few weeks. Also, I definitely...

Sounds good. You're definitely better off having lots of healthy yeast with a bit of spent starter wort than little yeast and no spent starter. For most of my beers I make ~2 quart starters from pressure-canned wort from previous batches (when I'm not repitching slurry) and then pitch the...

With a really large starter (3-4 liters), like for a lager, I do decant.

I usually pitch the whole starter when it's at high kraeusen, rather than letting it finish, chilling, decanting, etc. even when the starter is as large as 2 liters; I figure that I would rather have active, healthy yeast and add a bit of spent starter wort than have somewhat sleepy yeast and...

I think that ideally you should dilute the starter - 3/4 C. of DME in 425mL gives you a gravity somewhere around 1.090, which is way too high for starter wort. Anything over 1.050-1.060 is stressful for yeast and ideally starter wort should be between 1.030 and 1.040. I would recommend adding...

What is the starting gravity of your brew? Has the starter developed a kraeusen or shown other evidence of activity? Also, with a starter that small, you can just pitch the entire thing, instead of just the slurry. @ercscotty - Re: chilling of a starter. Getting the yeast active is not the...

I agree with quigsnshad that with a starter that large you are probably better off just pitching the slurry. That said, using steps that small (doubling at each step, rather than 5-10 times) can actually hurt yeast health unless the additions of wort are timed perfectly. I would just make up...

Congrats!!!!

Others can chime in here if they disagree, but I would say that you should rack to the (sanitized) carboy and be sure to suck up some yeast along with the beer to get them back in suspension. That way they may become more active and help to ferment the beer a little bit further. Also, just for...

Flaked wheat is made by steaming wheat grains and then rolling them between rollers to flatten them. So far as I know, no one does this outside of an industrial setting. Also, the processing destroys all of the enzymes present in the grains, requiring them to be mashed with other (malted)...