Search results

Thanks guys. I mash in a Wilser bag as well. I’ll check to see if I can get a hop stopper for my kettle. I don’t expect to catch all the particulates, not a super stickler for super clear beer. Most of my brews get long fridge naps anyway after carbing. I’m just tired of either having the...

@marc1 @JAReeves Do you all BIAB in a single vessel? If so, do you still see great performance from it? I just checked out the Hop Stopper and this part of their site gave me pause: I'm BIABing in a single vessel. I've considered getting a pump and whirlpooling that way but spending $300 for...

I've tried Whirlfloc and it didn't give me a better cone. Part of the issue may just be me and the kettle. It's a 5.5 gal kettle and there's a bulkhead plug in the second port that extends a bit. Trying to stir up the whirlpool by hand I seemingly always hit the nut on the inside enough to cause...

I can never get a good trub cone when I try to whirlpool and I therefore just use an autosiphon to transfer from BK to fermenter. I do hate doing that as my BK has a built in ball valve that would be far easier to use and less mess to clean. Is there any issue with this process: Once cooling is...

Gotcha. Thanks guys. I'll be sad to see my belgian step mashing go by the wayside and save an hour or more per brew day!

I really like to brew Belgians and as I’ve been diving more into step mashes, I keep seeing it stated that step mashes are not required for the much more widespread “highly modified malts”. My question is how do you know if the malts you are employing are “highly modified”. You would think...

As neither a scientist or a pedant, I may not bring much to the table here, but from my limited brewing experience, it seems that mash temps do matter. As for the experiment to quantify it, seems like this graph that most of us have probably see is a good starting point: John Palmer may be...

Well, looks like my 2021 brewing is done. So I might as well add in all my brews: 1 Gal Belgian Tripel 2 Gal Cream Ale 1 Gal Chocolate Porter 2.5 Gal Blue Moon Clone 2 Gal Cream Ale 1 Gal Peanut Butter Brown Ale 2.5 Gal Irish Stout 2.5 Gal Belgian Tripel 2.5 Gal Irish Stout 2.5 Chocolate Stout...

Bobby- Great write up. As someone who single vessel BIABs with an induction plate and small volumes (3-3.5 gallons in the fermentor), do you have or can suggest a way to set up a recirculating system like you suggest? I just finished a brew and have been considering adding in whirlpooling to...

Oh my...

Conflagaration

I’m looking to add automated temp control for my fermentation chamber. Here’s my current set up: inkbird 308 temp controller uses the integrated probe attached to the outside of the fermenter to monitor the temp. Inkbird seed mat Velcroed to the fermenter for heat and in an insignia chest...

I may have to check out BrewPi

I did it that way as I want the floor to be a firm limit but let fermentation drive the temp rise. I think I’ll keep the top end on it but raise the floor and lower the CD according daily. I just wish it was something I could program to keep the range rather than it trying to force back to the...

Could be that I don’t need to post at midnight right before bed and after a few homebrews! What I did last night when I noticed the problem was set the TS for 66 with a HD of 1 and a CD of 12. I figured at least until fermentation really gets underway, that might be the best way to handle it...

The issue is that’s what I tried to do. I have a Tripel I wanted to pitch at 66 and let free rise to a max of 78. So a 12 degree spread and I set it to a median of 72 with HD and CD at 6 each. Because the freezer is in my garage, it dipped below the 66. I went out to finish cleaning up and it...

I was messing with using different fermentation temps and I realized something about my Inkbird ITC 308 that I use to control the temp fermentation chamber. When you set the Heat/Cool ranges, once it trips a threshold, it heats/cools back to the target number rather than u see the threshold. For...

When you use a false bottom remember that it takes up volume too and adjust your (almost to the top of the kettle) recipe. While it may look like you have enough space for the lid, you may not. I just pushed my lid down firmly like normal to make sure I get a good seal for the mash. Overflowed...

I brewed a Dubbel a few months back and “cellared” after bottling. Just cracked up one one at two months on and it’s better than 1 month was and better than fresh. I’ve looking to do a Tripel and a quad in the next couple weeks. Tripel I’ll try to give 4/5 months and the quad I’m planning on...

Every time a snow plow passes, "Maybe you're gonna be the one that saves me"