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Although the thread is mostly on washing vs not washing and how to wash, I found it interesting that no one mentioned the prior batch's influence. I don't know the specifics of the clone you brewed, but it does raise a little concern. First when reusing yeast, I've read that your yeast has...

When I went through Magic Hat's brewery tour, they had a BM as their pilot.

Excellent point about the dark grains. I think they will mellow with age, but not like alphas. I believe this sort of beer was fermented with lager yeast. I'm not saying lager just for the sake of lagering. But lager yeast while lagering does help "clean" up the beer. I guess a lot depends on...

Aging a beer will lose some bitterness and smooth out flavors & aromas. Lagering is just aging cold. The cold aging will do the same thing. One of the mechanisms that lagering speeds up is some of the various suspended solids (yeast, proteins, etc) will drop. The hop oils that have coated the...

http://www.williamsbrewing.com/DOMESTIC-PELLET-HOPS-C62.aspx Did you try William's Brewing?

You state that you're broke. Don't waste your money on a fan. Until I saw this thread, I didn't even know people used fans. My keezer doesn't have a fan. The temp probe just "floats" in the middle. I have never had a problem. My beer doesn't go through noticeable fluctuations. NOTE, I'm making...

Thanks for the information. I'm just using the MT & BK as monitoring. I'm using a gas burner BK and a cooler mashtun. I'll be using a different PID for controlling element in the HERMS vessel.

I have the Blichmann 7 gallon. If I would do it over again, I may go to something that was welded. It's one less thing to check. One thing that I thought I regretted, but now I'm glad I did was get the 7 gallon opposed to the 14.5 gallon. There is such a small price difference between the two...

I'm just starting some research on bringing electric/HERMS into my brewery. One of the ideas I was having was sharing a PID for MT & BK. I would have a disconnect at the temperature probe. The actual temperature probes would stay attached to the MT and BK (one temp probe for each vessel) So...

+1, Even if you hold the cork on, I would be afraid the wine bottle would break under the pressure. Champagne is really carbonated, but the thickness of the bottle is substantial compared to the standard wine bottle.

From Jamil Zainasheff & John Palmer's Brewing Classic Styles pg46: "To perform a diacetyl rest, warm your beer up about 10F above the fermentation temperature and hold it there until fermentation is complete. This keeps the yeast active and gives them a chance to eliminate the diacetyl. Then...

Increasing temperature allows yeast to be a little more active. This yeast will consume the diacetyl. Going to a secondary (pulling beer off of yeast) and going cooler (which can cause yeast flocculation) would reduce the yeasts ability to consume the diacetyl. I know this threads is about a...

Green apple aroma/flavor is usually tied to acetaldehyde. It's a step as sugars are converted to alcohol. Often its from poor fermentation, or if the beer is moved to a secondary too soon. The advice is to wait some time and age it to let the yeast finish up. For more information: HB...

I second the just smoke malt over hickory. People refer to my smoked porter as bacon beer all of the time. People link flavor associations. The brewing networked interviewed Alaskan Brewery. People think their beer tastes like smoked fish (Alder wood smoked grains). If you smoked with apple...

American Brewers Guild Offers distance learning only.

Good to know. I've only used peat malt with the beech wood smoked malt. So I could never distinguish between on with the other. I was just basing the smaller percentages on things I've read & heard.

What malt are you using. Weyermann Beechwood malt you could go as high as 100% as others are saying. If you're using peat malt, which isn't usually used for traditional rauchbier, I would say keep it in the ounces range. Peat is quite strong, so you may only want 2-4 oz. To be honest, I haven't...

I see what you're saying with the alarm. The fridge is in a separate place in my house. I was thinking this control unit would attach to my brew stand (still in planning phase). After the brew detach it (and plugs & temperature readings) and hang it on the wall near the fridge and attach temp...

It maybe the PID you're using, while searching on this topic I found this thread. https://www.homebrewtalk.com/f51/love-vs-pid-fermentation-temp-control-143937/#post1646095 The poster said you could change some of the settings to allow a wider temperature range and keep the power on for 60...

I did a search but couldn't find exactly what I'm thinking. I'm in the process of figuring out my partial e-HERMS brewery. I think my brewery panel will have 2 PIDS, one timer, and alarm. Nothing fancy. The HEX would be a standalone unit, not a part of HLT. Because of this smaller HEX, I would...