Search results

Ordered with no user name. Order # is 74213. Thanks!

I'm in!

I'm not offended. I have no dog in this hunt. Let's get back to finding the OP a solution for his situation. Edit: And nobody was suggesting returning anything that you damaged yourself.

Some people on the Internet just have to find fault with everything and feel they have to be right. Whatever. OP-buy it from Amazon, try it out on your stove. It will help you reach a boil, or it won't. If it doesn't, return it. Amazon makes it very easy to go that. Or choose another...

I use it for heating mash and sparge water. Never tried to get to a boil, but it has gotten to about 195* before I need the water. If you don't care for my idea, feel free to offer an additional solution.

I use it (bought it on amazon) to heat brewing water before I light the burner. Works great and saves money on propane.

http://www.tractorsupply.com/tsc/product/allied-precision-bucket-heater-1000-w-2170534?cm_mmc=feed-_-GoogleShopping-_-API-_-2170534&gclid=CK2aysrDw84CFQsuaQod3p8FsQ

I'd suggest soaking in 180* water.

Move into uniondr's neighborhood. Don't do that!!!

I use this. It's a 16.9 oz (500ml) passion fruit concentrate I get at the local international farmers market. It's about $3 a bottle and I use 1 bottle per 5 gal for a very noticeable but not too tart flavor. Highly endorsed.

And I've seen high abv beers take up to 6 months (literally) to properly carb up.

Forgot about this, but do have a batch of hard lemonade already going...so... The way I make shandy now is add cans of frozen concentrate after fermentation so this would be interesting side by side. I would suspect it would just be a thinner version of the all malt version.

If you have to brew 2 weeks apart, I'd use two separate fermenters. If you can brew the following day, I'd use 1 fermenter and pitch 1.5x the amount of yeast you need for 1 batch on day 1 due to the growth phase in the first 24 hours.

If I'm picturing your setup accurately, the first thing I would suggest is always control the flow rate by the ball valve on the outflow of the pump.

That's awesome!

My rule of thumb has been 48 hours. If they aren't coming off by then, send it to recycling.

I've messed with artificial sweeteners before and it's never been a positive result. Adding Camden and potassium sorbate will prevent the yeast from further multiplying and eating additional sugar. I've never worried about infection when adding a commercial product (in this case, frozen...

That was my question too. Was 164* a typo? Maybe 154*?

Covert Hops. They rotate monthly meetings all over town with a lot ITP (inside the perimeter) such as Wrecking Bar, Max Lagers, 5 Seasons Westside, ect... Check out the yahoo groups under Covert Hops too.